Cuchuco is a classic Colombian soup from the center of the country. It is a thick soup made with corn, wheat or barley, and different vegetables like peas, carrots, potatoes, cabbage, pork and herbs. It is usually served with avocado, ají and salad on the side. It is the perfect comfort soup for a cold winter day!
I garnished my Cuchuco de Cebada with extra shredded cabbage, tomatoes and avocado and it was delicious.
- 1 1/2 pounds pork ribs or pork bones
- 10 cups water
- 1/2 cup soaked barley
- 2 yellow medium potatoes, peeled and diced
- 2 red potatoes, peeled and diced
- 1/2 cup chopped onion
- 3 garlic cloves
- 2 scallions, chopped
- 1/4 cup red bell pepper, diced
- 1 teaspoon ground cumin
- ½ cup chopped fresh cilantro
- 1/2 teaspoon sazon goya with achiote
- 1 beef bouillon tablet
- 2 cups shredded cabbage
- 1/2 cup peas
- 1/2 cup diced carrots
- Salt and pepper
- Place the onion, garlic, scallions, red bell pepper in the food processor.
- Place a pot over medium-high heat. Add the water, beef bouillon, barley and pork ribs, bring to a boil. Reduce the heat to medium-low. Add the onion mixture salt and pepper and let it simmer for 50 minutes.
- Add the potatoes, cabbage, peas, carrots, Sazon Goya and ground cumin, cover and cook for 25 minutes more or until the pork is cooked.
- Add the cilantro and serve.