Ruyas Soup is a traditional dish from the Colombian department of Boyacá. Its defining feature is the use of “ruyas,” small dumpling-like pieces of corn or wheat dough that are cooked directly in a rich broth, creating a hearty and comforting meal.
For generations, this soup has been a staple of rural Boyacá cuisine. It reflects the region’s agricultural traditions and the importance of simple, nourishing foods in the cold Andean highlands.
Ingredients
For the Broth
- 500 g beef short ribs, cut into pieces
- 300 g sabanera potatoes, peeled and diced (2 medium potatoes)
- 200 g yellow Colombian potatoes (1 cup)
- 120 g chopped green onions (5 stalks)
- 10 g minced garlic (2 cloves)
- 15 g chopped fresh cilantro (¼ cup)
- 2.5 liters water (10 cups)
- 12 g salt (2½ teaspoons)
- 3 g black pepper (½ teaspoon)
For the Ruyas
- 200 g yellow corn flour (1½ cups)
- 150 ml warm water (⅔ cup)
- 3 g salt (½ teaspoon)
Preparation
- Prepare the broth, place the beef ribs, water, half of the green onions, garlic, salt, and pepper in a large pot. Cook for about 1 hour and 15 minutes until the meat is tender and the broth is rich.
- Add the potatoes, stir in both types of potatoes and cook for about 20 minutes until tender.
- Prepare the ruyas, combine the corn flour, salt, and warm water to form a smooth dough. Shape small balls or irregular pieces about the size of a hazelnut.
- Add the ruyas, carefully drop them into the gently boiling broth and cook for about 15 minutes until firm and fully cooked.
- Finish the soup, add the remaining green onions and cilantro. Cook for another 3 minutes.
- Serve hot, making sure each bowl contains beef, potatoes, and plenty of ruyas.
Chef’s Tips
- Shape the ruyas evenly for consistent cooking.
- Avoid adding too much water to the dough.
- Bone-in beef ribs create a richer broth.
- Add the ruyas only when the soup is gently boiling.
Traditional Variations
- Some families make the ruyas with wheat flour instead of corn flour.
- Certain rural versions include milk near the end of cooking.
- Fresh fava beans or peas may be added.
Traditional Serving Method
Serve piping hot with fresh avocado, Colombian ají sauce, and Boyacá-style arepas. Traditional beverages include hot panela drink, Colombian coffee, and hot chocolate.
Recommended Side Dishes
- Fresh avocado
- Colombian ají sauce
- Boyacá-style arepa
- Hot panela drink
- Hot chocolate
Did You Know?
Ruyas are one of the most authentic expressions of Boyacá’s rural cuisine. They originated as a practical way to enrich soups using basic ingredients commonly available in farming households.
The dish highlights the historical importance of corn in Andean Colombian food traditions and the ingenuity of rural communities.
Frequently Asked Questions
Ruyas are small dumpling-like pieces made from corn or wheat dough and cooked directly in the soup broth.
Yes. Traditional versions exist with both ingredients, depending on the region and family tradition.
They should be tender but firm enough to hold their shape in the soup.
Yes. You can shape them several hours before cooking and keep them covered until needed.
Yes. It can be frozen for up to three months, although the ruyas may soften slightly after thawing.
