Pantrucas (Chilean Noodle Soup) is a comforting soup served piping hot and consisting of beef broth, fresh eggless noodles, and a balanced medley of spices and vegetables.
This comforting Chilean soup is served piping hot and consists of beef broth, fresh eggless noodles, and a balanced medley of spices and vegetables.Slowly simmering beef short ribs with a mixture of aromatics creates the foundation for this rich and unctuous soup.
It amazes me that every culture seems to have its own version of a comforting broth and pasta soup. In Chile, our take is pantrucas: a hearty soup built on a beef or pork broth with potatoes, fresh eggless pasta, vegetables, and morsels of tender meat. The dish is often finished with beaten eggs whisked in for added body, garnished with abundant fresh cilantro—always chopped at the last moment—and served nonsensically hot, as if scalding one’s tongue was part of the recipe.
In Chilean cuisine, it is common to boil meats for lengthy periods: beef tongue, pork or beef shanks, beef short ribs, or a spicy pork concoction called arrollado, are left simmering for hours, undisturbed in properly seasoned water. Traditionally, it’s this rich, already perfect leftover broth that is the foundation for our pantruca soup: Discarding it would be criminal. Pieces of the simmered meats and seasonal vegetables, such as peas or green beans, are added to the hearty soup.
2 pounds bone-in beef short ribs, cut into single-bone sections, or cross-cut beef shanks 2 medium cloves garlic , smashed10 ounces all-purpose flour, sifted, plus more for dusting1/3 red bell pepper, juliennedIn a large stockpot, combine short ribs, carrots, celery, garlic, onion, bell pepper, peppercorns, bay leaf, and salt. Cover with water and bring to a boil over high heat.
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