I have been trying to find arracacha here in the US for a long time to no avail. I even had my friends and family in Colombia send me pictures of this vegetable and took the photos to various local markets and still, no luck! Sopa de arracacha is a very popular soup in Colombia, which is made chunky or there’s the creamy version known as crema de arracacha. Arracacha is a root vegetable from the Andean region of the country. It’s also known as apio criollo (creole celery) in Venezuela, zanahoria blanca in Ecuador, virraca in Peru, and mandioquinha (little cassava) in Brazil.
While trying to find this vegetable in the United States, I saw parsnips, which looked very similar to arracacha, so I decided to make my mom’s arracacha soup recipe, but using parsnips. The taste was a little bit different than my mom’s arracacha soup, and even though this is not the arracacha soup I was hoping to make, this Parsnip Soup was very good and deserves to be listed on the blog. I made a chunky and creamy version and while I personally prefer the creamy version, they were both really good.
If you live in the United States and found arracacha, I would love to know where you found it and under what name. You can leave a comment below.
Thanks and buen provecho!
1 cup of aliños sauce (see the recipe here)
1/2 pound of pork, diced
6 cups of vegetable stock
1 cup sliced carrots
1 pound parsnips (3 to 4 large parnisps), peeled and diced
1 teaspoon of cumin
Salt and pepper
- In a pot place the aliños sauce, pork, vegetable stock, carrots, the parsnips, cumin and the salt and pepper, bring to a boil, and simmer, covered, for about 25 minutes, or until the vegetables are very tender and the pork is cooked.
- Add fresh cilantro and serve warm. If you prefer the creamy soup: Purée the soup in a blender and return to the pan. Add more water if necessary to thin the soup to the desired consistency.