Recipes

Sopa del Juliana (SOH-pah day who-LYAH-nah)

Carmen de Marin, a middle-income Guatemalan homemaker, created this recipe in response to the worsening economic situation and rising inflation in her country. Instead of zucchini,she uses wiskel and quicoy, local squash varieties.

Option: thicken soup by adding 2 T. flour (30ml) mixed 1/4 c. cold water (50ml).

Juliana Soup (Guatemala)

Serves 6

Chop in small pieces and set aside

• 1 turnip
• 4 medium carrots
• 2 small zucchini or yellow squash
• 1/4 head cabbage
• 3 potatoes

Fry in large saucepan in 2 T. oil(30ml)

• 1 leek or medium onion, chopped
• dash of pepper
• pinch of ground turmeric

Add:

• chopped vegetables
• 1 c. corn (250ml)
• 1 qt. chicken broth (1L), or bouillon cubes and equivalent water
• 1 c. cooked chicken pieces (250ml) (optional)

Bring to a boil. Simmer until vegetables are tender. season with salt to taste. serve.

—Carmen de Marin and Fanny Yoder, Guatemala City Guatemala.
Used by permission of Herald Press.