The Cusco-style Chupe is a delight that goes beyond a simple soup. It is characterized by being warm, energetic, protein-rich, and, above all, delicious. This dish has a rich history and various variations that reflect the culinary diversity of different regions of Peru.
It is a traditional recipe rich in history. This soup, considered more than a dish, stands out for its versatility and multiple variations from different regions of the country.
Hot, comforting, and nutritious, it reflects the culinary diversity and the attachment to Peruvian traditions.
Cusco-style Chupe
Ingredients
¼ kilogram of Dried potato
2 tablespoons of Fat or oil
1 cup of Chopped onion
½ teaspoon of Ground garlic
¼ teaspoon of Ground cumin
2 tablespoons of Panca chili powder, ground
Oregano
1 teaspoon of Ground cilantro
1 teaspoon of Ground huacatay
1 teaspoon of Ground parsley
2 liters of Water
8 Small yellow potatoes, peeled
8 Eggs, beaten
1 cup of Tender fava beans
1 cup of Fresh cheese, cut into small pieces
1 pinch of Salt
1 pinch of Pepper
½ cup of Grated parmesan cheese
1 can of Evaporated milk
Preparation
Step 1 : To prepare this dish, start by soaking the dried potato in warm water covering it for 30 minutes.
Step 2 : Then, heat the oil in a pot and add the onion along with the seasonings: garlic, cumin, panca chili, oregano, cilantro, huacatay, and parsley.
Step 3 : Once the seasoning is cooked, add the water and bring to a boil.
Step 4 : After draining the dried potato, add it to the boiling water and cook for 30 minutes.
Step 5 : Next, add the whole potatoes and fava beans, cooking on low heat for an additional 10 minutes.
Step 6 : Then, add the Parmesan cheese, fresh cheese, and eggs.
Step 7 : Before serving, add the evaporated milk and bring to a boil.
Step 8 : Ready to enjoy!
