Pebre arequipeño, also known as “caldo blanco” (white broth), is a comforting Arequipa soup made with lamb, chalona, chuño, and a mix of vegetables, chickpeas, and rice. Despite sharing a name with the Chilean sauce, in Arequipa “pebre” refers to this Sunday soup.
It’s traditionally prepared on Sundays as a family meal, valued for its hearty broth and the variety of ingredients it brings together in a single pot: meat, tubers, grains, and vegetables.
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Peruvian Pebre Arequipeño
- Prep Time: 20 minutes
- Cook Time: 1 hour 10 minutes
- Total Time: 1 hour 30 minutes
- Yield: 6 servings
- Category: Soup
- Cuisine: Peruvian
Description
Peruvian preparation featuring carne de cordero, chuño y ají, adapted for a home kitchen with clear measurements.
Ingredients
- 400 g lamb loin, cut into chunks
- 100 g cecina or chalona (dried salted lamb), cut into pieces
- 100 g celery, chopped
- 100 g leek, chopped
- 100 g carrot, cut into pieces
- 15 g minced garlic
- 2 l water
- 30 ml vegetable oil
- 150 g onion, chopped
- 30 g ground aji panca
- 150 g corn kernels
- 150 g cassava, cut into chunks
- 300 g potatoes, cut into chunks
- 100 g soaked chuno (freeze-dried potato)
- 100 g cooked chickpeas
- 100 g rice
- Salt and pepper to taste
Preparation
- Cook the meat, place the lamb, chalona, celery, leek, carrot, and garlic in a pot with the water. Season with salt and pepper, and simmer over low heat for 1 hour.
- Strain the broth, remove the meat and chalona, cut into pieces, and strain the broth. Set both aside separately.
- Build the seasoning base, in another pot, heat the oil and cook the onion and ají panca until you get a concentrated base.
- Add the broth and corn, stir the strained broth into the seasoning base along with the corn and cassava. Simmer for 10 minutes.
- Add the chuño, stir in the soaked chuño and simmer for 10 more minutes.
- Add the potatoes and chickpeas, stir in the potatoes and chickpeas, and simmer for 15 minutes, until the potatoes are tender.
- Finish and serve, add the rice and cooked meat. Simmer for 10 more minutes, until the rice is done, adjust the salt, and serve hot.
Chef’s Tips
- Soak the chuño ahead of time so it rehydrates fully before cooking.
- Add the rice near the end so it doesn’t fall apart in the broth.
- Chalona has a strong salty flavor; taste before adding extra salt.
Traditional Variations
Some Arequipa families use beef instead of lamb, while others include both meats for a heartier broth.
Fresh mint is also commonly stirred in at the end, a signature touch in several Arequipa soups.
How to Serve
Serve piping hot, in a deep bowl, as a stand-alone Sunday lunch, bringing together meat, broth, and sides in one bowl.
Recommended Pairings
- Homemade ground chile sauce
- Lime
- Three-cornered bread (pan de tres puntas)
Did You Know?
Pebre arequipeño is locally known as “caldo blanco” and is traditionally the Sunday dish in many Arequipa households, bringing together Andean ingredients like chuño with regional livestock products like lamb and chalona in a single pot.
Frequently Asked Questions
It's a spicy sauce or condiment from Arequipa's cuisine, made with chile, onion, and herbs, used to accompany grilled meats and other dishes typical of the region.
It's traditionally served alongside grilled meats, stuffed rocoto peppers, and other hearty dishes from Arequipa's gastronomy, adding freshness and heat.
It keeps refrigerated for 2 to 3 days in an airtight container, though it's best prepared fresh to preserve its flavor and texture.
