One of the most exciting trips we’ve ever been on was to Peru. We had the honor of staying with the Misminay tribe in a sustainable living environment with Qhispikay Glamping. Mario, the host, and chef, showed us a special Peruvian Potato Soup recipe that was so unforgettably delicious we had to share it with you.
Potatoes are one of the specialty crops that the Misminay have harvested for centuries. We were lucky enough to taste some of the freshest and most savory potatoes we’ve ever tried. Though simple to make, the true essence and flavors of each ingredient are showcased beautifully in this dish.
If you are interesting in taking a trip to Peru and learning more about sustainable travel, check out Qhispikay Glamping.
Ingredients
- 1 1/2 pound of golden potatoes
- salt to taste
- 2 TBSP vegetable oil
- 1 red onion
- 2 celery stalks
- 3 carrots
- 1 TBSP oregano
- 2 diced roma tomatoes
- 1/2 pound skirt steak
- 2 TBSP aji amarillo paste
- 2 cups of water or chicken/beef stock
- 1 TBSP soy sauce
Directions
Diced up three carrots, two celery stalks, 3 tomatoes, and one red onion into small half-inch pieces.
Cube your yellow potatoes into small chunks. Also, leave one or two potatoes in quarters and set both aside.
Add 2 TBSP of vegetable oil to a large stockpot. Then, add your diced onions and saute them for about 2 minutes.
Then, oregano and salt to taste and continue to saute.
Place about 2 TBSP of aji amarillo paste into the stockpot and stir-fry it down for about 1 minute.
Add your diced tomatoes and cook down for 1 minute.
Then, place your diced yellow potatoes into the soup stock pot and saute for another minute. Cover and lower the heat.
Next, slice your skirt steak into small thin strips.
Marinate for 5 minutes in salt and oregano.
Heat up oil in a frying pan and cook the meat just enough so its browned on the outside. Add about 1 TBSP of soy sauce. Add the cooked meat to the stock pot.
Top off your stock pot with either 2 cups of water or chicken/beef stock and cook down for about 15-20 minutes until the potatoes are soft. Serve with a side of rice.
Peruvian Potato Soup Recipe
A delicious savory easy-to-make potato soup recipe made by the Misminay tribe in Peru.
Ingredients
- 1 1/2 pounds golden potatoes
- salt to taste
- 1 red onion
- 2 celery stalks
- 3 carrots
- 1 TBSP oregano
- 2 roma tomatoes
- 1/2 pound skirt steak
- 2 TBSP aji amarillo paste
- 2 cups water or chcken/beef stock
- 1 TBSP soy sauce
Instructions
-
Diced up three carrots, two celery stalks, 3 tomatoes, and one red onion into small half-inch pieces.
-
Cube your yellow potatoes into small chunks. Also, leave one or two potatoes in quarters and set both aside.
-
Add 2 TBSP of vegetable oil to a large stock pot. Then, add your diced onions and saute them for about 2 minutes.
-
Then, oregano and salt to taste and continue to saute.
-
Place abut 2 TBSP of aji amarillo paste into the stock pot and stir-fry it down for about 1 minute.
-
Add your diced tomatoes and cook down for 1 minute.
-
Then, place your diced yellow potatoes into the soup stock pot and saute for another minute. Cover and lower the heat.
-
Next, slice your skirt steak into small thin strips.
-
Marinate for 5 minutes in salt and oregano.
-
Heat up oil in a frying pan and cook the meat just enough so its browned on the outside. Add about 1 TBSP of soy sauce. Add the cooked meat to the stock pot.
-
Top off your stock pot with either 2 cups of water or chicken/beef stock and cook down for about 15-20 minutes until the potatoes are soft. Serve with a side of rice.
