The caldo de queso y cebollas es una sopa muy popular en zonas de la región pacifica de Colombia especially in the Choco, a diferencia del mote de queso costeño esta se prepara sin ñame. La cebolla le da un toque dulce y suave a la sopa, mientras que el queso aporta una textura cremosa y salada que la hace irresistible.
Sopa, Caldo or Mote de queso are one of the most popular soups in Colombia due to their rich flavor and ease of preparation; In each country these dishes are usually prepared with slight variations, which gives each one a very local touch.
(Conozca también: Receta de Mondongo paisa)
Aquí te enseñaremos el paso a paso de cómo hacer un rico Caldo de queso y cebollas al mejor estilo colombiano, para que lo prepares desde la comodidad de tu hogar.
Cheese and onion broth recipe
Ingredients
- 10 cups of water
- 1 pound of Coastal cheese
- 4 large headed onions
- 4 garlic cloves
- 1 ripe tomato
- 3 tablespoons of butter (or oil)
- 3 eggs
- 4 coriander leaves
- Salt (al gusto)
- Pepper (al gusto)
Step by step preparation
- The first thing to do is prepare the ingredients; After washing them well, cut the big-headed onions into thin slices, finely chop the garlic cloves, and peel and finely chop the tomato as well.
- Then proceed to place the butter or oil as you prefer in the pot where you will prepare the broth and add the onion, tomato, garlic, salt and pepper to taste, this in order to create a sauce, stir and let cook for 10 minutes.
- Then add the water, the cheese previously cut into pieces, the previously beaten eggs and let everything cook for about 15 more minutes.
- Then add the cilantro, cover and leave on low heat for about 10 minutes.
- And that's it, remove it from the heat and proceed to serve.
Interesting Facts
- Este plato suele ir acompañado de White rice either tostones (patacón pilao).
- Some people usually add potatoes, if you want to do so you can do it in step number 3 of the recipe.
- It is generally used Coastal cheese but any cheese can be useful.
Other recipes that might interest you
- Ajiaco Santafereño
- Basic broth
- Curito broth
- Bird broth
- Cheese and onion broth
- Cazuela de mariscos
- Changua
- Changua Cerrera
- Boyacense stew
- Wheat cuchuco with pork backbone
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