Receta Valdiviano

Receta original del Valdiviano chileno

Su origen es discutible ya que no hay antecedentes históricos que lo respalden en forma precisa pero se cree que el plato era cocinado por las huestes españolas asentadas en la sureña ciudad de Valdivia durante la colonia.

Básicamente se trata de una sopa contundente resultado de ingredientes presentes en las bodegas de los cuarteles de aquella época: charqui, cebolla y papas. La adición del huevo escalfado corresponde a una época moderna.

Valdiviano – Receta paso a paso

3 de 40 votos
Categoría: platos principalesCocina: ChilenaDificultad: Intermedio


Tiempo de preparación





Te enseñamos a preparar paso a paso un exquisito Valdiviano chileno. Receta paso a paso con fotos y videos a continuación.


  • 4 cebollas, en pluma

  • 4 cucharadas de aceite

  • 1 cucharada de ají color o paprika dulce

  • 200 g de charqui de vacuno, asado y desmenuzado

  • 1 cucharada de orégano seco

  • 1 cucharadita de comino molido

  • 2 litros de caldo de vacuno

  • ½ taza de puré de zapallo cocido

  • 1 taza de migas de pan blanco remojadas en 1 taza de leche

  • 2 cucharadas de jugo de limón

  • 2 ajíes verdes, sin semillas y en julianas

  • 2 cucharaditas de perejil picado fino

  • 7 huevos pochés o escalfados


  • En un sartén calentar el aceite a fuego medio con el ají color o paprika y saltear la cebolla hasta que esté transparente.
  • Añadir el charqui, orégano y comino y cocinar a fuego medio hasta dorar ligeramente, 2-3 minutos.
  • Precalentar el horno a temperatura media (180°C).
  • Verter la mezcla de cebolla y charqui en una fuente de greda o de horno y añadir el caldo de vacuno; revolver y hornear durante 1 hora.
  • Mientras, en un bol mezclar el puré de zapallo y migas de pan con la leche de remojo; verter la mezcla al caldo caliente en la fuente, revolver y hornear 5-8 minutos más.
  • Retirar del horno y agregar el jugo de limón, ajíes y perejil picado. Añadir cuidadosamente los huevos a la fuente y servir de inmediato.


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