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 Chilean - Ajiaco (Beef And Potato Soup)
adapted from The Chilean Kitchen by Ruth Van Waerbeek-Gonzales
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Description
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Ingredients
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- 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
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Directions
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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.
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Serves
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4
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Time to Make
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0:00
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