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Chilean   -   Ajiaco (Beef And Potato Soup)   adapted from The Chilean Kitchen by Ruth Van Waerbeek-Gonzales

Description
Ingredients
  • 3 Tablespoons Olive Oil
  • 1 Medium Onion -- Chopped
  • 1 Teaspoon Paprika
  • 1 Teaspoon Oregano
  • 2 Cloves Garlic -- Chopped
  • 1 Pound Beef -- Cubed And Cooked
  • Salt And Pepper -- To Taste
  • 6 Cups Beef Broth
  • 1 Each Carrot -- Chopped
  • 1 Medium Carrot -- Grated
  • 3 Tablespoons Parsley -- Chopped
  • 3 Medium Potatoes -- Chopped
  • 4 Medium Egg -- Optional
  • 2 Tablespoons Cilantro -- Chopped
Directions Saute onion in oil for 4 minutes. Add paprika, oregano, garlic and beef. Saute for 4 minutes. Season with salt and pepper. Add broth, carrots and parsley. Simmer for 20 minutes. Add potatoes and simmer for 20 minutes. Poach the eggs in water for 5 minutes. Slide 1 egg into each soup bowl and ladle soup on top. Sprinkle with cilantro and serve.
Serves 4
Time to Make 0:00



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