Sopa de maní
Bolivian sopa de maní turns raw peanuts into a creamy, savoury broth enriched with beef, vegetables and warming spices. Crisp potato matchsticks are a classic final contrast.
Foto: Q'orikenti — Own work · CC BY-SA 4.0 · Quellen
Zutaten & Zubereitungsschritte
8 Zut.
Historischer Hintergrund
Bolivian sopa de maní turns raw peanuts into a creamy, savoury broth enriched with beef, vegetables and warming spices. Crisp potato matchsticks are a classic final contrast.
5 Schritte
Soak the peanuts for 20 minutes, drain and blend with 400 ml fresh water until very smooth.
Brown the beef, then cook onion, tomato, carrot, cumin and oregano in the same pot.
Add 1.5 litres water and the peanut purée; simmer gently for 50 minutes, stirring often so the base does not catch.
Add diced potato and peas and cook until both the vegetables and beef are tender.
Cut the remaining potato into fine matchsticks, fry until crisp and use as the garnish.
Top with fried potato matchsticks, parsley and a spoonful of llajua chilli sauce.
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