Changua

Changua soup as served in many "Panaderias" in Bogota, Colombia
Changua
Type Soup
Course Breakfast
Place of origin Colombia
Main ingredients Water, milk, eggs, scallions
Cookbook: Changua  Media: Changua
For the village in India, see Changup.

Changua (milk soup with eggs) is a typical hearty breakfast soup of the central Andes region of Colombia, in particular in the Boyacá and Cundinamarca area, including the capital, Bogotá. The dish has Chibcha origins.

A mixture of equal amounts of water and milk is heated with a dash of salt. Once it comes to a boil, one egg per serving is cracked into the pot without breaking the yolk, and allowed to cook for about a minute while covered. The soup is served in a bowl, garnished with scallions, which may be fried beforehand but usually are not, curly cilantro, and a piece of stale bread called "calado" which softens in the changua. It is sometimes served with pieces of cheese which melt into the soup.

Modern versions of "Changua" include chicken stock instead of water, tomato concassee, chopped cilantro and "Choclo" Arepas.

See also

This article is issued from Wikipedia - version of the Wednesday, March 16, 2016. The text is available under the Creative Commons Attribution/Share Alike but additional terms may apply for the media files.