Peruvian · soup

Caldo de Gallina

Caldo de Gallina reads umami 5.1, citrus 4.7 and sourness 4.3 on Palate's 0–10 flavor X-ray — a Peruvian soup, about 2 hr 30 min. Measured from the recipe itself: ingredients and technique.

The flavor X-ray — six axes, 0–10

The measured notes (of 18)

Umami 5.1 · Citrus 4.7 · Sourness 4.3 · Funk & Ferment 4.0 · Allium 3.8 · Sweetness 3.6 · Salinity 3.6 · Richness 3.2 · Heat 2.6 · Earthy 2.3 · Fruity 1.5 · Warm Spice 1.5 · Bitterness 1.2 · Herbaceous 1.1 · Floral 0.9

What's in it (14)

Time & effort: about 2 hr 30 min (20 min active) · effort: involved

Nutrition (per 100 g, engine-estimated): 112.1 kcal, 6.9 g protein, 4.6 g fat, 10.9 g carbs

Dietary: Contains meat · Contains egg — engine-derived; double-check anything allergy-critical.

How it's cooked (3 steps)

  1. Simmer whole hen in water with onion, celery, carrot, ginger, and turmeric for at least 2 hours until the broth is rich and golden.
  2. Remove hen, separate into portions, and cook noodles in the strained broth.
  3. Serve with a piece of hen, a boiled egg, lime, and aji paste on the side.

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Keep reading: what umami, citrus, sourness mean in the flavor lexicon · the world's cuisines, by flavor.

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Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.