At the heart of the culinary tradition of many cultures lies a gem that, more than just a dish, is a hug to the soul: mute soup. Picture a steaming broth with tender corn kernels bursting with flavor in your mouth, accompanied by soft, juicy pieces of meat, reminiscent of family dinners on the chilliest nights. But this soup is much more than a mix of ingredients; it's the legacy of generations, the result of the patience and love with which it's prepared. If you haven't had the privilege of tasting it yet, I invite you on this culinary journey and let yourself be enveloped by its flavors and aromas. Because mute soup isn't just food; it's an experience, tradition, and community. Discover with me the charm behind every spoonful and let your palate fall in love with this culinary gem.
Mute soup is renowned for providing warmth to the body, making it special during extremely cold seasons. It stands out as a distinctive and flavorful soup.
Prepare a delicious mute soup in your kitchen today and surprise your family during these unbearably cold days. Stay and cook with us.
Differences from other recipes
We appreciate simplicity because simple things often have the most flavor, and this recipe proves it.
We use a good hogao in the preparation, which we had ready before starting this recipe, adding a delightful taste.
We add aromatic herbs, enhancing the aroma of our dish, making it irresistible.
What is mute soup?
Mute soup is a typical Colombian dish from central Colombia, especially in the departments of Boyacá and Cundinamarca. It's also renowned in Santander for its delicious taste.
Mute soup is made from precooked corn to which pieces of meat, potatoes, herbs, and other ingredients are added, creating this delicious soup.
How to make mute soup?
Preparing this mute soup is straightforward. Begin by washing the vegetables and meats thoroughly. Cook the corn in ample water on high heat. Once the corn is soft and has opened, drain and set aside.
Next, cut the meat into pieces and cook them in water on high heat. Add cilantro, cumin, salt, and pepper. Let it cook until the meat becomes tender. Once the meat is ready, add the corn and let it simmer for a few more minutes.
Tie the herbs with a string and add them to the pot along with the potatoes. Add the hogao, stir everything, and continue cooking for about 25 minutes or until everything is tender. All ingredients should be soft. Serve hot with a sprinkle of cilantro on top.
Are there alternative cooking methods?
The original recipe is cooked in a pot over medium-high heat until all ingredients are ready, which can take about 1h 30 minutes to 2 hours.
If you want to reduce the cooking time, you can use a pressure cooker, cutting the cooking time in half, making your time in the kitchen much shorter.
Tips and recommendations
- Ensure the corn and meat are tender, as this largely determines the success of your recipe.
- You can use other aromatic herbs, depending on your preference.
Can it be modified to be vegetarian?
Although this dish is known for the combination of corn and meat, it can easily be modified to be vegetarian. To do so, omit the meat ingredients and add other vegetables like carrots, leeks, peas, etc. You can also flavor it with a vegetable broth.
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- 4 peeled potatoes (diced.)
- 1 lb of spine.
- 1 ½ cups of corn peto.
- ¾ lb of pork trotter.
- 6 tablespoons of hogao.
- Fresh herbs: thyme (oregano, and sage.)
- ½ teaspoon of cumin.
- Salt and pepper.
- Thoroughly wash the vegetables and meats.
- Cook the corn in a pot with ample water on high heat.
- Once the corn is tender and open, drain and set aside.
- Cut the meats into pieces and cook on high heat with water.
- Add cilantro, cumin, salt, and pepper.
- Cook until the meat is tender.
- Once the meat is ready, add the corn and simmer a bit longer.
- Tie the herbs with a string and add them to the pot along with the potatoes.
- Add the hogao, stir everything, and continue cooking for about 25 minutes or until everything is tender.
- All ingredients should be tender and soft. Serve hot with a sprinkle of cilantro on top.