The Changua is a traditional Colombian soup, particularly popular in the regions of Bogotá, Cundinamarca, and Boyacá, made with milk and eggs.
It is a warm and nutritious breakfast, often considered a remedy for a hangover, being a popular late-night meal.
The recipe can vary slightly depending on the area and family preferences.
Changua derives from the Muisca word “xie,” meaning water or river, and “nygua,” meaning salt.
A mixture of equal parts water and milk is heated with a pinch of salt.
- Difficulty: Easy
- Cost: Very cheap
- Preparation time: 5 Minutes
- Portions: 4 People
- Cooking methods: Stovetop
- Cuisine: South American
- Seasonality: All seasons
Ingredients
- 2.11 cups milk
- 2.11 cups water
- 3 scallions
- 4 eggs
- to taste cilantro
Steps
In a large pot, combine the milk and water. Bring to a boil over medium heat.
Add the chopped scallions, salt, and pepper. Cook for about 3 minutes.
Reduce the heat to medium-low. Crack the eggs one at a time and gently add them to the liquid, trying not to break the yolks.
Cook the eggs for about 3 minutes, or until the whites are cooked but the yolks remain soft.
Add the chopped cilantro and gently stir.
Optionally, serve with toasted stale bread.
FAQ (Frequently Asked Questions)
What are the regional variations of Changua?
With Cheese: Some versions include Colombian cheese like “queso doble crema” or mozzarella, added to the soup for a creamy touch.
Bread: Traditionally, changua is served with “calados” (Colombian hard bread) or toasted bread, which can be dipped in the soup.
Butter: Adding a small piece of butter to the hot soup can enrich its flavor.
Almojábanas or Arepas: In some regions, changua is accompanied by almojábanas (cheese rolls) or arepas.
The caldo de huevo is a different version of changua, typical of the Santander region, which includes potatoes in its preparation and is served with arepas de maíz pelado (made with nixtamalized corn), also native to this region.
Even the pisca andina, typical of the Venezuelan Andes, resembles the preparation and ingredients of changua.
