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8 cups of water
250g beef
1/2 cup of peeled field beans
1/2 cup of peeled peas
1/2 cup of carrots, cut into small strips
4 cups of potatoes, cut into small strips
1 cup of Chuño*, soaked, peeled, slapped and rinsed many times
2 spoonful of sunflower oil
1 bunch of parsley
1/2 onion, finely sliced
2 spoonful of ground chili pepper
1/2 teaspoon ground caraway
1/2 teaspoon rubbed oregano
1/4 teaspoon ground pepper
1/2 cup of the green parts of young onions, finely sliced
1/2l jahressuppe
First cut the meat into dices, boil them in salted water (and jahressuppe), add Chuños, simmer for 10 minutes, add peas, potatoes and field beans, continue simmering for 10 minutes.
Roast onion, caraway, pepper , chili and origano, add this mixture to the soup and simmer for another ten minutes.
Serve in a bowl topped with a lot of parsley.
* Chuño: Dried potatoes, a traditional food of the Quechua and Aymara societies.
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