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

Peruvian   -   Lima Soup (Peru)   adapted from hot & spicy latin dishes

  • 4 Quarts Water
  • 2 Pounds Beef Brisket
  • 1 Whole Onion
  • 1 Whole Tomato
  • 1/2 Cup Dried Chickpeas
  • Bouquet Garni -- see note
  • 1 Whole Rocoto Pepper -- or jalapeno
  • 1 Teaspoon Salt
  • 6 Medium Carrots -- diced
  • 3 Medium Turnips -- peeled and cubed
  • 1 Cup Corn
  • 1 Small Yuca -- peeled and cubed
  • 3 Medium Potatoes -- cubed
  • 1 Small Cabbage -- in eighths
  • 3 Medium Leeks -- 1/2 Cubes
  • 1 Stalk Celery -- chopped
  • 1 Tablespoon Olive Oil
  • 1 Medium Onion -- chopped
  • 2 Medium Chopped Rocotos -- or jalapenos
  • Salt And Pepper -- to taste
Directions heat water in large stockpot. when water is warm, add beef, onion, tomato, chickpeas and the bouquet garni. bring to a boil, reduce heat and simmer for 30 minutes. remove onion and tomato, puree and return to the pot. add the whole chile and cook for 1 1/2 hours. add salt, carrots, turnips, corn, yuca, potatoes, cabbage, leeks and celery. simmer for 30 minutes. remove meat to platter and remove vegetables with a slotted spoon and arrange around the meat. keep warm in 200 degree oven. heat oil and saute the onion and sliced chiles until the onion is translucent. add salt and pepper to taste. serve broth in soup bowls first followed by the meat and vegetables covered in the onion-chile mixture.
Serves 6
Time to Make 0:00

Printer version   1 Votes - Yum: 5, Easiness: 5, Speed: 5, Overall: 5 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