This typical Chiapas soup was introduced by the Spaniards and was a traditional dish of San Cristóbal de las Casas on Holy Week nights, where it was also called fiesta soup. It is still a dish enjoyed at local religious celebrations, and recipes have been enriched over time. These days, a good party soup should include cholera bread, raisins, sliced boiled eggs, plantains, and green beans. Saffron, oregano and thyme are used for flavor and color.
In 2006, at the San Cristobal de las Casas Spring and Peace Fair, they created a giant bread soup that entered the Guinness Book of Records.
material:
- 50 grams of raisins
- 8 pieces of French bread (baguette)
- 8 green beans
- 3 pumpkins
- 3 eggs
- 2 potatoes
- 2 tablespoons peas
- 2 liters of chicken or chicken soup
- 2 tablespoons butter
- 1 1/2 tablespoons sugar
- 1 ripe male banana
- 1 carrot
- 1 tomato
- a pinch of saffron
- 1 sprig of thyme
- 1 sprig of oregano
- 1/2 onion
- Salty as you like
Preparation:
Boil the eggs without breaking them, then slice the bread and bananas into thin slices.
Cut the zucchini, potatoes and carrots into cubes, slices or thin strips and cook in a container with water and salt, being careful not to overcook.
Drain cooked vegetables, brown slices of bread on a griddle, and fry banana slices.
Bring the soup with salt and saffron to a boil, and in the meantime chop the onions and tomatoes and fry in a little oil.
Once the saffron begins to take on color, let it boil for 5 minutes and remove the soup from the heat.
Butter a casserole (preferably clay) and arrange the bread slices to form a layer.
Next, arrange the vegetables, scattering the thyme, oregano, onions and tomatoes, and placing the bananas and raisins.
Layer each layer one after the other until you run out of ingredients, then garnish the last piece of bread with a sliced boiled egg.
Pour the chicken broth into the casserole so that all layers are coated.
Then cover the pot and boil for a few minutes. Alternatively, you can heat it in the oven to avoid mixing the ingredients.
Chef tips: Prepare the dish plate by plate, put slices of bread to cover the plate, then vegetables, and finally banana slices and boiled eggs, pour a little chicken broth on each plate and heat in the oven. Masu.
Recipe provided by: Carlos Mauricio Peña Lara
