Sopa de Arracacha is a traditional soup from the Colombian Andean region, where this mild, slightly sweet root vegetable holds a prominent place in home cooking. Unlike blended arracacha creams, this version keeps the arracacha, potato, and beef in chunks, and thickens naturally as the starch is released during cooking.
It is traditionally made in a pressure cooker, which softens the arracacha quickly and concentrates the broth’s flavor.
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Colombian Arracacha Soup
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6
- Category: Soup
- Cuisine: Colombian
Ingredients
- 2 large arracachas
- 1 pound tender beef
- 4 pastusa potatoes
- 1 long green onion stalk, chopped
- 1 garlic clove
- ½ bunch cilantro
- 3 cilantro cimarrón (culantro) leaves
- 3 oregano leaves
- Salt to taste
- 1 chicken bouillon cube
- 1 pinch saffron
- Water according to your pressure cooker’s instructions
Preparation
- Prepare the ingredients. Peel the arracacha and potatoes and dice them; the larger the pieces, the longer they will take to cook. Cut the beef into medium pieces.
- Cook in the pressure cooker. Put the arracacha, potatoes, and beef in the pressure cooker along with the garlic, culantro, oregano, bouillon cube, long green onion, and the pinch of azafrán. Before closing the pressure cooker, add the minimum amount of water called for by your pressure cooker’s instructions. Cook under pressure for about 20 minutes, until everything is tender.
- Adjust the seasoning. Release the pressure, taste the broth, and adjust with salt to taste. Set aside a little chopped cilantro to serve; add the rest to the pot for more flavor: the stems have the most aroma.
- Finish and serve. Cook over medium heat for 10 more minutes to bring the flavors together. The potato and arracacha thicken the soup naturally, with no need to blend it. Serve hot, topped with the reserved cilantro.
Chef’s Tips
- Cut the arracacha and potatoes into even pieces so they cook at the same rate.
- A pressure cooker speeds up cooking and concentrates the flavor; in an open pot, allow more time.
- Do not blend the soup: its thick texture comes from the potato and arracacha breaking down partially.
Traditional Variations
- Some versions blend the arracacha completely with chicken into a cream, a different preparation from this chunky soup.
- In other regions, grated arracacha is sautéed along with the diced pieces to reinforce the natural thickening.
- Beef can be swapped for chicken, or the soup can be made with vegetables only.
Traditional Serving Method
Serve piping hot, freshly made, with fresh cilantro sprinkled on top.
Recommended Side Dishes
- Fresh avocado
- White arepa
- Country bread
- White rice
Did You Know?
Colombia is the world’s largest producer of arracacha, and the municipality of Cajamarca (Tolima) accounts for much of that production, making it a benchmark for this root vegetable in the country’s cuisine.
Frequently Asked Questions
It's a chunky soup: the arracacha and potato are cooked whole in cubes and thicken the broth naturally, without being blended.
Yes, although the traditional version of this recipe uses tender beef; chicken is a common variation found in other versions of the soup.
In Colombian cooking, "azafrán" usually refers to an inexpensive yellow seasoning or coloring (sometimes called "color"), different from true saffron, which is far more expensive.
Yes, though it will take longer: cook the arracacha and potatoes over medium heat until tender before continuing with the rest of the recipe.
Yes. Refrigerate it within 2 hours of cooking, eat it within 3 to 4 days, and reheat it to a boil before serving.
