Chairo PaceñoBeef and Chuño Soup
Chairo paceño is an Andean soup with meat, chuño, potatoes, vegetables, and herbs. This version uses beef shank and a clear, savory broth.
Prep
20m
Cook
1h 40m
Serves
4
Estimated
Nutrition
Calories
Protein
Fat
Carbs
Estimated per serving from the base recipe. Actual nutrition may vary.
Before you start
Ingredients
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Soup
- 750gBeef Shank
- 180gOnion (finely chopped)
- 12gGarlic (crushed)
- 1.2lBeef Stock
- 120gFreeze-Dried Potato (rinsed)
- 420gPotato (cubed)
- 160gCarrot (cubed)
- 140gGreen Peas
- 4gCumin Powder
- 12gSalt
- 2gBlack Pepper
- 20gFresh Parsley (finely chopped)
Cook through it
Method
Follow each step in order. Ingredient names are highlighted as you go.
- 01
Place the beef shank, beef stock, and onion in a large pot. Bring to a gentle simmer at 95°C (203°F).
- 02
Cook until the beef begins to soften, skimming the surface if needed.
- 03
Add the garlic, cumin powder, salt, and black pepper. Continue simmering at 95°C (203°F).
- 04
Add the freeze-dried potato and cook until it begins to soften.
- 05
Add the potato and carrot. Simmer until both are tender and the broth tastes rich and developed.
- 06
Stir in the green peas and cook just until they are tender.
- 07
Serve hot with fresh parsley scattered over the top.
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