Pisca Andina

Name: Pisca Andina
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Cuisine: Venezuelan
Ingredients: 4 cups water; 1 cup whole milk; 4 eggs; 2 medium potatoes, peeled and cubed; 4 scallions, chopped; 2 cloves garlic, minced; 100g queso fresco, cubed; Cilantro, chopped; Salt and pepper; 1 tbsp butter

Pisca Andina (PEES-kah ahn-DEE-nah)

Andean Egg and Milk Soup

⏱ Prep Time 10 min

📈 Difficulty Easy

👥 Servings

🔥 Calories 260 kcal

A simple, warming Andean breakfast soup of poached eggs in a milky broth with potatoes, scallions, and cilantro — the mountain villages' morning ritual.

Nutrition & Info

Protein 14.0g

Carbs 24.0g

Fat 12.0g

Protein Carbs Fat

Dietary

vegetarian gluten-free nut-free

Allergen Warnings

⚠ dairy ⚠ eggs

Equipment Needed

saucepan ladle

Presentation Guide

Vessel: deep ceramic bowl

Garnishes: cilantro, scallions

Accompaniments: arepa andina

Ingredients

4 cups water
1 cup whole milk
4 eggs
2 medium potatoes, peeled and cubed
4 scallions, chopped
2 cloves garlic, minced
100g queso fresco, cubed
Cilantro, chopped
Salt and pepper
1 tbsp butter

Instructions

1
Boil water with potatoes and garlic until potatoes are tender, about 15 min.
2
Reduce heat to a gentle simmer. Add milk and butter. Season with salt and pepper.
3
Crack eggs one at a time into the broth. Poach 3-4 min until whites are set.
4
Add scallions and queso fresco cubes. Simmer 1 min more.
5
Ladle into bowls, ensuring each gets an egg and cheese cubes.
6
Garnish with cilantro. Serve immediately.

💡

Did You Know?

In the Venezuelan Andes, pisca andina is considered medicinal — grandmothers prescribe it for everything from colds to heartbreak.

Chef's Notes

Equipment Tips

saucepan
ladle

Garnishing

cilantro, scallions

Accompaniments

arepa andina

The Story Behind Pisca Andina

Pisca andina originates in the cold highlands of Merida and Tachira states, where indigenous Timoto-Cuica people made simple potato broths. Spanish colonizers introduced milk, eggs, and cheese, transforming it into the nourishing breakfast soup known today. It remains a daily ritual in Andean villages above 2,000 meters.

🕐 Traditionally enjoyed breakfast 📜 Origins: Andean indigenous tradition

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