🍲 Pantrucas

Name: Pantrucas
Total time: 60 min
Yield: 4
Cuisine: Chile · Central Chile
Ingredients: 400 g beef (stewing cut, such as shin) on the bone; 2 litres of water; 1 onion, chopped; 2 carrots, diced; 3 potatoes, diced; 2 garlic cloves; Salt, pepper and a pinch of oregano; Fresh parsley or coriander; For the dough: 250 g flour, 1 egg, about 80 ml water, a pinch of salt

Origin: Chile · Central Chile

300kcal

per serving · 400 g

75kcal

per 100 g

16 gProtein4 g / 100 g

8 gFat2 g / 100 g

40 gCarbs10 g / 100 g

Pantrucas is a Chilean soup of beef broth with potato, onion and irregular pieces of torn pasta dough. The dough is rolled thin, torn by hand straight into the simmering pot and cooks in minutes, giving the soup its soft, silky “rags”. It is a warming everyday dish, usually finished with parsley or coriander.

Diets

✓

No porkfor halal, the meat must be halal-slaughtered

✓

Dairy-freeno milk, cheese, butter or yogurt in a typical recipe

✓

Low-carb10 g carbs per 100 g

Not vegetarianbecause of: beef

Not veganbecause of: beef

Contains glutenbecause of: flour

Allergens

Contains (in a typical recipe):

⚠ Gluten

What it is made of

flourbeefonionpotato

Recipe

4 servings60 min

Ingredients

400 g beef (stewing cut, such as shin) on the bone
2 litres of water
1 onion, chopped
2 carrots, diced
3 potatoes, diced
2 garlic cloves
Salt, pepper and a pinch of oregano
Fresh parsley or coriander
For the dough: 250 g flour, 1 egg, about 80 ml water, a pinch of salt

Method

Cover the beef with the water, add half the onion and a little salt and simmer for 40 minutes, skimming off the foam.
Meanwhile mix the dough ingredients, knead briefly and rest it under a cloth for 20 minutes.
Add the carrots, potatoes, garlic and remaining onion to the broth and cook for 15 minutes.
Roll the dough very thin and tear it into irregular pieces straight into the simmering soup.
Cook for 5 more minutes until the pasta is tender, then season with pepper and oregano.
Serve hot with chopped parsley or coriander.

How to make it lighter

Skim the fat from the broth: it removes a lot of calories without losing flavour.
Use lean beef and add extra carrots and pumpkin to bulk up the bowl with vegetables.
Serve a normal bowl with a salad rather than bread; the dough and potato already carry plenty of carbohydrate.

History

Pantrucas belongs to the home cooking of central Chile, where soups made with a little meat, vegetables and a flour dough have long fed families on cold days. The simple dough needs only flour, water and a pinch of salt, which made the dish cheap and filling. It is still a common comfort food in Chilean homes and canteens, especially in autumn and winter.

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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v15. How we count →