Cuchuco de Trigo

Wheat Soup

Preparation info

  • Difficulty

    Easy

  • 8 to 12

    servings

Appears in

Secrets of Colombian Cooking

Secrets of Colombian Cooking

By Patricia McCausland-Gallo

Published 2004

  • About

Cuchuco de Trigo comes from the Cundinamarca and Boyacá departments, where we find fava beans and a great variety of potatoes.

Ingredients

  • 1 cup whole wheat berries
  • 1 pound pork meat, cut in ¼-inch dice
  • 1 pound pork ribs
  • 1 cup diced onion
  • ½ cup minced green onion*
  • 4 cloves garlic
  • 3 bay leaves
  • 2 beef bouillon cubes
  • 1 teaspoon salt
  • ¼ teaspoon pepper
  • ¼ teaspoon color*
  • 2 cups diced yellow potatoes (about 7 small)
  • 2 cups diced red potatoes (about 7 small)
  • 1 cup fresh peas
  • 1 cup diced carrot, ¼-inch dice
  • 1 cup fava beans, cleaned (see note)
  • 1 cup shredded cabbage
  • 2 tablespoon minced parsley
  • 2 tablespoon minced cilantro
  • ½ recipe of Hogao Del Pacífico
  • 2 to 3 avocadoes, quartered, for serving

Method

  1. Rinse the wheat with plenty of water and soak, covered with water, overnight.
  2. Drain the wheat and discard the water. Place the wheat in a medium stockpot with 4 quarts of water and the pork meat, ribs, onion, green onion, garlic, bay leaves, bouillon cube, salt, pepper, and color. Simmer uncovered for 1 hour and 15 minutes.
  3. Add the potatoes, peas, carrot, fava beans, and cabbage, and simmer for 15 minutes more. (The yellow potatoes will soften to a point you won’t see much of them but they will give body to the soup.)
  4. Add the parsley, cilantro, and hogao.
  5. Taste for more salt and serve with the avocado on the side.