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Pisca Andina
A comforting and nourishing Andean breakfast soup, featuring tender potatoes, creamy milk, and perfectly poached eggs, finished with fresh cilantro.
🧂 Ainekset
- 2 cups Milk(Whole milk is recommended for richness, but 2% can be used.)
- 1 cup Water
- 2 medium Potatoes(Yukon Gold or other waxy potatoes work best as they hold their shape. Peel and cut into 1/2-inch cubes.)
- 2 large Eggs
- 1/4 cup Cilantro(Freshly chopped, for garnish.)
- to taste Salt
- to taste Black Pepper(Freshly ground is preferred.)
👨🍳 Ohjeet
- 1
Prepare the potatoes: Peel and dice the potatoes into approximately 1/2-inch cubes. Place them in a medium saucepan with 1 cup of water and a pinch of salt.
⏱️ 5 minutes - 2
Cook the potatoes: Bring the water to a boil over medium-high heat, then reduce the heat to medium-low, cover, and simmer for about 15-20 minutes, or until the potatoes are fork-tender. You should be able to easily pierce them with a fork.
⏱️ 15-20 minutes - 3
Add the milk: Once the potatoes are tender, pour in the 2 cups of milk. Stir gently. Increase the heat slightly to medium and bring the mixture just to a simmer. Do not let it boil vigorously after adding the milk, as it can curdle. Heat for about 5 minutes, allowing the flavors to meld and the soup to warm through.
⏱️ 5 minutes - 4
Poach the eggs: Carefully crack each egg directly into the simmering soup, spacing them apart. Reduce the heat to low, cover the pot, and poach the eggs for 3-5 minutes, or until the whites are set but the yolks are still runny. Alternatively, you can gently poach the eggs separately if preferred.
⏱️ 3-5 minutes - 5
Season and serve: Taste the soup and season with salt and freshly ground black pepper as needed. Ladle the Pisca Andina into bowls, ensuring each serving gets an egg. Garnish generously with fresh chopped cilantro. Serve immediately while hot.
⏱️ 1 minute
💡 Ammattilaisvinkit
- ✓This soup is traditionally enjoyed for breakfast in the Andean regions of Venezuela, providing a warm and hearty start to the day.
- ✓For an extra creamy texture, you can use half-and-half or a splash of heavy cream along with the milk.
- ✓Ensure the soup is at a gentle simmer, not a rolling boil, when poaching the eggs to prevent them from breaking apart.
✨ Omat versiot
Inspiraatiota omaan versioosi tästä reseptistä
- Add shredded white cheese (like queso fresco or mozzarella) to the soup just before serving for a cheesy variation.
- Increase the number of potatoes for a heartier, more potato-forward soup.
- A pinch of ground cumin can add a subtle earthy note.