Sopa de Indios is a characteristic soup of the Cundiboyacense highlands, made with products from the peasant garden. Its name comes from the “indios,” small portions of curd and flour dough wrapped in cabbage leaves and cooked directly in the broth with potato and carrot.
It is a hearty, comforting soup, typical of family tables in cold climates, in which the cabbage leaves act as the “clothing” of each indio.
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Colombian Sopa de Indios
- Prep Time: 25 minutes
- Cook Time: 45 minutes
- Total Time: 45 minutes
- Yield: 8
- Category: Soup
- Cuisine: Colombian
Ingredients
- 2.4 liters beef bone base broth, already prepared
- 500 g new-season potatoes, peeled and chopped
- 250 g grated carrots
- 1 tablespoon chopped fresh cilantro
- Salt and pepper to taste
- 1 tablespoon wheat flour, to thicken the soup if needed
- 250 g wheat flour, for the indios
- 500 g fresh curd cheese (cuajada)
- 2 beaten eggs
- 2 tablespoons butter
- 2 stalks cebolla larga (long green onion), finely chopped
- 8 cabbage leaves
Preparation
- Cook the broth with the potatoes and carrots. Bring the broth to a boil with the potatoes and carrots and cook for 25 minutes.
- Prepare the indios. Meanwhile, knead the flour with the curd cheese, beaten eggs, butter, cebolla larga, salt, and pepper, and divide into 16 portions. Cook the cabbage leaves in salted water until soft, let them cool, and cut each one in half.
- Wrap the indios. Wrap each portion of dough in half a cabbage leaf and tie it with kitchen twine so it does not open.
- Cook the indios and serve. Add the indios to the broth and cook for 10 minutes. Serve hot with the chopped cilantro.
Note: If you want to thicken the soup, dissolve 1 tablespoon of wheat flour in a little broth and stir it in. If it gets too thick, thin it with a little hot water.
Chef’s Tips
- Cook the cabbage leaves until they fold without tearing and remove the central rib to make wrapping easier.
- Tie each packet well with kitchen twine so it does not open in the broth.
- Make the indios the same size so they cook evenly.
- If the soup gets too thick, thin it with a little hot water.
Traditional Variations
- The base broth can be made with beef ribs, chicken, or neck bones.
- Some versions make the indios with corn flour instead of wheat flour.
- Some recipes add fava beans, fresh green beans, and peas to the soup.
Traditional Serving Method
Sopa de Indios is served piping hot in deep bowls, with chopped cilantro on top and several indios in each serving.
Recommended Side Dishes
- Fresh avocado
- Colombian ají sauce
- Boyacá-style arepa
- Hot panela drink
- Colombian coffee
Did You Know?
Sopa de Indios is one of the most representative soups of the Cundiboyacense highlands, a region where soups are thick because the cold climate calls for more calories.
Frequently Asked Questions
Because the dough portions are wrapped in cabbage leaves, which act as the “clothing” of each indio, and are cooked inside the broth.
Wheat flour, fresh curd cheese (cuajada), egg, butter, cebolla larga, salt, and pepper. Some versions use corn flour.
A beef bone base broth, although beef rib, chicken, or neck bone broth is also used.
Yes. Dissolve 1 tablespoon of wheat flour in a little broth and stir it into the soup. If it gets too thick, thin it with hot water.
Yes. To store it, refrigerate it within 2 hours of cooking, eat it within 3 to 4 days, and reheat leftovers to 74 °C (165 °F). You can also freeze it in airtight containers.
