Quinoa Soup (Bolivian)
The ancestral grain soup: sopa de quinua — quinoa simmered with beef or llama, vegetables and potatoes in the Altiplano's daily broth — plus chairo (the chuño freeze-dried potato soup) as its winter twin.
What it is
The ancestral grain soup: sopa de quinua — quinoa simmered with beef or llama, vegetables and potatoes in the Altiplano's daily broth — plus chairo (the chuño freeze-dried potato soup) as its winter twin. Ingredients: quinoa, beef or llama, potatoes, carrots, fava beans, onions, chuño (for chairo), herbs. Recipe: 1) Simmer the meat into broth. 2) Add vegetables and rinsed quinoa. 3) Cook until the quinoa spirals open. 4) Serve with llajwa (chile-tomato salsa). Serve: at market comedores across the Altiplano. Flavor: nutty, warming, altitude food. History: quinoa was domesticated around Lake Titicaca 5,000+ years ago; Bolivia's royal quinoa exports made it global. See also: Salteñas, Pique Macho.
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Related topics
World Cuisines
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