A delicious savory easy-to-make potato soup recipe made by the Misminay tribe in Peru.
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.