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Pisca Andina (Venezuelan Breakfast Soup)

Pisca Andina (Venezuelan Breakfast Soup)
Pisca Andina (Venezuelan Breakfast Soup)

It is one of the most representative dishes of the Venezuelan Andes, throughout the region it is customary to eat this soup as part of breakfast, since it warms up the body (and cures any night hangovers). Its flavour is characteristic, soft and delicate, but pronouncedly marked by coriander; the people from the Andes unconditional lovers of soups, since the Andean zone is cold and potato crops are in abundance.

This recipe yields 6 portions.


1 Lt. of chicken broth (or two cubes of bouillon)

4 large white potatoes cut into cubes

2 butter spoons

1 chive (finely chopped)

3 garlic cloves (finely crushed)

Salt and freshly ground pepper to taste

4 eggs

4 tablespoons of heavy cream

Haloumi Cheese (cut into cubes)

300 gr. finely chopped coriander (chopped)


  1. Place the chicken broth, and the potatoes in a pot and cook until the potatoes are soft.

  2. Sauté the chives and garlic in a pan with the butter. Add these to the potatoes and let the broth reduce.

  3. Add salt and pepper to taste.

  4. Place the eggs very carefully not to break it, one by one and wait for them to cook. Add milk cream and cheese.

  5. Stir with a wooden paddle until the cheese melts a little and take care not to let it boil as it can spill.

  6. Turn the heat off and add the coriander. Serve very hot.


  1. It can be accompanied with wheat arepas.

  2. It can be served as a first course.

  3. Milk can be used instead of heavy cream.



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