Valdiviano con Huevos (Bolivian Dried Beef-Onion Soup with Eggs)
"Adapted from Pan American's Complete Round the World Cookbook. The eggs poach in the soup."
Original is 6 servings
Ingredients
Nutritional
- Serving Size: 1 (387.6 g)
- Calories 546.7
- Total Fat - 42.5 g
- Saturated Fat - 6.5 g
- Cholesterol - 208.3 mg
- Sodium - 677.2 mg
- Total Carbohydrate - 32.1 g
- Dietary Fiber - 3.4 g
- Sugars - 8.3 g
- Protein - 13.7 g
- Calcium - 88.4 mg
- Iron - 3 mg
- Vitamin C - 24.3 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
Heat the oil in a saucepan.
Step 2
Add onions, garlic and achiote, and cook for 15 minutes, stirring frequently.
Step 3
Add beef, stock and marjoram.
Step 4
Cook over low heat for 30 minutes.
Step 5
Break each egg carefully into the soup. Keep the yolks intact if possible.
Step 6
Increase heat to medium and cook for 3 minutes.
Step 7
Carefully remove the eggs and place one in each of 6 individual soup plates.
Step 8
Pour the soup over the eggs.
Step 9
Sprinkle with parsley and cayenne.
Tips
No special items needed.
0 Reviews
You'll Also Love
