The classic pebre or white broth is a tasty and comforting Arequipeño soup, made with meat, cassava, potatoes, rice, and chickpeas. It is a typical dish enjoyed on peaceful Sundays in Arequipa.
This dish has its roots in the regional cuisine of Arequipa, famous for its rich culinary tradition.
Pebre is appreciated for its exquisite flavor and creamy texture, becoming an iconic dish of Peruvian gastronomy. A delight you must try!
Arequipeño Pebre
Ingredients
1 kilogram of Lamb loin
100 grams of Cecina (air-dried beef)
1 Finely chopped onion
6 Garlic cloves
1 Carrot
4 Potatoes
250 grams of Cassava cut into chunks
6 Chunos (dried Andean potatoes)
½ cup of Canned chickpeas
1 Celery stalk
1 Leek
½ cup of Rice
2 Mint sprigs
2 tablespoons of Yellow chili pepper
Salt, oregano, and pepper
Preparation
Step 1 : In a pot with boiling water, add the lamb loin pieces, celery, leek, garlic cloves, carrot, cecina, and season with salt and pepper.
Step 2 : Cook for one hour and strain, reserving both the broth and the meat.
Step 3 : In another pot, heat oil and prepare a sauté with onion, garlic, and yellow chili pepper.
Step 4 : Then add the strained broth, cassava, and yuca, cooking for about 15 minutes.
Step 5 : Next, add the potatoes, chunos, chickpeas, rice, and the meat.
Step 6 : Adjust the flavor and cook until the potatoes and rice are tender.
Step 7 : Finally, add mint and oregano sprigs.
Step 8 : Serve the dish very hot.
Preparation (simple version)
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