Bolivian food. Bolivian food recipes.

Let's make a Bolivian peanut soup today. As a lot of you know, I grew up in Bolivia and this is one of my favorite soups to eat. I like making a nice concentrated broth to enhance the flavor but many people just go ahead and sauté the vegetables and meat and add the water and peanuts. It is an easier way to make it but I think the extra step is worth it! Either way, this is a delicious and comforting meal. Thanks for watching!


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Bolivian Peanut Soup
Serves six

FOR THE STOCK:
4 beef shanks (or any beefy soup bone)
1/2 a yellow or brown onion
2 stalks celery (preferably with leaves) — washed and halved
1/2 bell pepper — washed and seeded
1 carrot — washed and halved
4 garlic cloves — peeled and smashed
2 bay leaves
10 cups of water
1/2 teaspoon oregano
Salt & Pepper
Oil

Season the beef with salt and pepper.

Heat a large pot with a little bit of oil. Once it is hot, sear the meat on both sides and set aside.

Add a splash of water to the pan and scrape the brown bits. Add the onion, celery, bell pepper, carrot, garlic and bay leaves. Sauté for a few minutes. Add the water and season with salt and pepper. Add the oregano. Bring the water to a boil and simmer the stock for about an hour.

FOR THE SOUP:
1 cup raw, blanched peanuts (use more for a thicker soup)
1 cup Rigatoni OR 1/4 cup rice1 large potato — peeled and cubed (small)
1 large carrot — peeled and sliced or cubed (small)
1/2 cup frozen peas
Chopped parsley and shoe string potatoes or French fries for garnish (optional)


Place the peanuts and 1/2 a cup of water in a blender and blend until smooth.

Once the stock has simmered for about an hour — remove the meat and set it aside. Discard all of the vegetables and bay leaves.

Add the blended peanuts and mix. Wash out the blender with some water* and add it to the pot. Return the meat. Bring the pot to a boil and simmer for about 10 minutes without covering it.

While the soup is simmering, add a little oil to a skillet. Add the noodles to the hot pan and fry them until they are lightly browned. Set them aside.

Once the soup has simmered for 10 minutes — add the potatoes, carrots, peas and noodles. Mix well. Taste for salt and adjust. Add pepper. Mix and bring to a boi, reduce the heat and simmer for 20 to 25 minutes, until the potatoes, carrots and noodles are cooked.** Do not cover the pot.

To serve the soup — place a meaty bone in the middle of your bowl. Add the soup and garnish with parsley and fried potatoes.


*If the stock has evaporated too much go ahead and add up to 3 more cups of water. Add about a tablespoon of beef bouillon (optional) and mix well.

** It is very important that the peanuts cook completely or you will get a stomach ache. You will know when it is ready. The soup will be creamy and smooth.

Print your recipe here - [ Ссылка ]


Music courtesy of YouTube - Floating Home by Brian Bolger

#soup #BolivianFood #PeanutSoup

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