🍲 Valdiviano
Valdiviano is a thin, savoury Chilean broth made by simmering dried beef (charqui) with plenty of onion and a little chili. The beef is shredded and returned to the pot, so each spoonful is full of tender strands and sweet onion. It is light, warming and very low in calories, and is traditionally served as a hot soup.
Diets
Allergens
None of the 14 major allergens in a typical recipe.
What it is made of
Recipe
Ingredients
- 200 g dried beef (charqui), shredded
- 3 large onions, thinly sliced
- 1 litre of water
- 1 tbsp vegetable oil
- 1 fresh chili or 1 tsp merkén or chili flakes
- 2 tbsp chopped parsley or coriander
- Pepper; salt only to taste, as the beef is already salty
Method
- Soak the dried beef in cold water for 30 minutes, then drain and rinse.
- Simmer the beef in fresh water for about 30 minutes until it softens, then shred it.
- Soften the onions in the oil in a separate pan for about 10 minutes without browning.
- Return the shredded beef and the strained cooking water to the pot, add the onions and chili and simmer for 15 minutes.
- Season with pepper and add salt only if needed.
- Serve very hot, scattered with parsley or coriander.
How to make it lighter
- At about 60 kcal per 100 g this is already a light soup; keep the oil to one tablespoon.
- Add boiled potato or a slice of bread on the side if you want a more filling meal.
- Dried beef is salty: soak and rinse it well and taste before adding any salt.
History
Valdiviano is a traditional dish of southern Chile, and its name points to the city of Valdivia. It comes from a cooking tradition built on dried and preserved meat, which made it possible to keep food through long seasons. Dried beef gives the broth its deep, concentrated flavour from very few ingredients.
Count it in one photo
Point your camera at the table — Me Nutrition recognises Valdiviano and every other dish, with calories and macros for each. Ate only half? Slide it.
Download on the App StoreSimilar dishes
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 →