Chairo paceño (Bolivian soup)  Ingredients:       1/4 kg rump with bone (bovine meat)    1/4 kg chalona (dried and salted lamb meat)       1 teaspoon oregano    1/4 teaspoon ground pepper       1/4 cup green onion    4 cups chopped potato       1 cup soaked chuño (Bolivian freeze dried potato)    1 cup peeled and cooked white corn       1 cup wheat grain boiled and removed from its husk    2 tablespoons oil       1 cup white onion    2 tablespoons ground cayenne pepper       1 teaspoon parsley    8 cups water       1 teaspoon peppermint    1 teaspoon ground cumin       1 tablespoon salt    1/2 cup green broad beans       1/2 cup green peas    1/2 cup carrot

Preparation:

1- In a saucepan over high heat water as soon as it is warm, add the meat (cut into eight parts) and the chalona (also cut into 8 pieces) before boil, skim, add salt; simmer at least an hour. 2- In this broth add: beans, peas, carrots, peeled (cut into sticks) and chopped finely potato sticks, boil about 15 minutes, put the chuño, simmer another 5 minutes. 3- Add the cooked and peeled white corn and wheat grain, leaving time to cook until the potatoes are cooked. 4- Put the oil in a small saucepan over high heat and add the onion, add cayenne pepper, cumin, 1/2 teaspoon oregano, pepper and cook for a few minutes then add this sauce to the soup to boil all together for 10 minutes. 5- Remove pan from heat and add green onion (well washed and finely chopped), parsley, remaining 1/2 teaspoon oregano and mint (finely chopped). 6- Serve with a piece of meat and chalona on each plate. Try to keep the initial amount of broth, if necessary increase boiling broth or water to not be too thick.

Comments:

For the chairo not be bitter, the chuño should be soaked overnight before peeling, crush in mortar and wash many times.

Categories:  Bolivian, Soups

Estimated Serving:  8

Estimated preparation time:  120 min.

Language:  English

Shared by:  luana    2010/10/22