World Hearth Recipe Collection
catBrowse by Category     alphaBrowse Alphabetically     booksBooks     linksLinks     faqFAQ

Chilean   -   Valdiviano (Beef Jerky And Onion Soup)   adapted from The Chilean Kitchen by Ruth Van Waerbeek-Gonzales

  • 3 Tablespoons Olive Oil
  • 4 Large Onion -- Chopped
  • 2 Tablespoons Paprika
  • 1 Small Winter Squash -- Chopped
  • 1/2 Pound Beef Jerky -- Chopped
  • 1 Teaspoon Cumin
  • 1 Teaspoon Oregano
  • 6 Cups Beef Broth
  • Salt And Pepper -- To Taste
  • 8 Medium Eggs
  • 2 Tablespoons Parsley -- Chopped
  • 1 Lemon Lemon Juice
  • 1 Orange Orange Juice
Directions Saute onion, squash and paprika in oil for 10 minutes. Add jerky, cumin, oregano and broth. Simmer for 25 minutes. Season with salt and pepper. Poach eggs in water for 5 minutes. Stir in lemon juice and orange juice to the soup. Simmer for 1 minutes. Place an egg in a soup bowl, top with soup and sprinkle with parsley. Serve.
Serves 4
Time to Make 0:00

Printer version   0 Votes - Yum: 0, Easiness: 0, Speed: 0, Overall: 0 Rate this recipe

Disclaimer: Most of the recipes on this site have been changed from the original. We encourage you to purchase the originals, since they often include better directions and you'll be benefitting the author of the recipe.

Search the whole site:

Recipes © by their authors.
Site courtesy of