The recipe that par excellence and tradition has given the starting point of our Lenten gastronomy is the Cheese Soup, because on Ash Wednesday after the mass and the marking of the ash cross on the forehead, the Nicaraguan family prepares this soup also called Doughnut Soup.
If instead of cheese, curd is used, then it is called Sopa de cuajada, as it happens in the west of the country (León and Chinandega). Depending on who prepared it, there are variations on the milk and its derivatives, some* besides cheese incorporate milk, cream and butter or make combinations of 2 to .1 of them, either case, it is still one of the delights of Nicaragua.
Ingredients (portion of 4 to 6 people)
- 1 1/1 liters of water
- 1 onion in pieces
- 6 cloves of garlic, minced
- 2 tomatoes in quarters
- 2 chiltonas in pieces
- 1 bun of good grass
- 1 pound of tortilla dough
- 2 cups grated dry cheese (or freshly grated curd) 1 egg, beaten
- Diluted annatto to taste and salt
- 1/2 lithium of milk
- 4 ounces of cream
- to sour orange juice to taste
- sufficient oil
Preparation
- Bring the first six ingredients to a boil for 5 minutes, while adding the cheese or curd, egg, annatto, and salt to the dough and mixing well. Separate 1 cup of the prepared dough and dilute it in the milk, after 5 minutes of boiling the broth.
- Add in a trickle and continue to stir the diluted dough when it comes to a boil.
- Take a little of the soup and put the cream in it, stirring it vigorously to incorporate it.
- Then pour into the soup, add sour orange juice, ratify the salt point and let it boil for 4 to 5 more minutes.
- If you like the soup less thick, add a little water and ratify the salt and acidity points.
- Take portions of the dough and make pancakes or doughnuts according to your taste and fry them in plenty of hot oil until they are cooked, browned and lightly toasted. Serve the soup with the doughnuts or pancakes.
And after cooking this delicious recipe, we can make a unique Almibar. What do you think? Let’s keep going!