AJIACO TIPICO CHILENO. TYPICAL CHILEAN SOUP FOR NEXT DAY AFTER DRINKING

 

AJIACO TIPICO CHILENO. TYPICAL CHILEAN SOUP FOR NEXT DAY AFTER DRINKING

 

This soup I created on October 12 2018 in Valparaíso. This typical Chilean soup is made with the B.B.Q. leftovers. You can use roasted beef, chicken, sausages whatever is left over and add some vegetables to it.

 

PORTIONS: 4

 

2 cups beef left over, cut in strips

1 tbsp. olive oil

2 medium size onions cut in Julianne

4 sliced garlic cloves

¼ tsp. cumin powder

¼ tsp. merkén or cayenne pepper

¼ tsp. ground pepper

½ tsp. paprika

½ tsp. dry oregano, 1 tsp. fresh

1½ qt. beef broth or water with 2 beef bouillon with no MSG

½ tsp. salt or to taste

1 carrot sliced in half moon

2 potatoes cut in batons

1 red pepper cut in strips

1 tbsp. chopped cilantro

2 eggs slightly beaten

 

PREPARATION

Cut and measure all the recipe ingredients.

Heat a pot with the oil. Brown the onions and garlic together.

Add the beef and brown it a bit more.

Add cumin, cayenne pepper, pepper, oregano and salt. Cook for a minute.

Pour in the water, beef bouillon, potatoes and carrots. Cover the pot, bring the liquid to a boil, lower the heat and cook for about 5 minutes.

Incorporate red peppers and cook until potatoes are done.

Add the beaten egg, carefully mix it 2 times and let the eggs to coagulate.

Serve the soup with chopped cilantro on top.