The Cuzco-style chupe is a delight that goes beyond a simple soup. It is characterized by being warm, energizing, protein-rich, and, above all, delicious. This dish has a rich history and various versions that reflect the culinary diversity of different regions of Peru.
This is a traditional recipe full of history. This soup, considered more than just a dish, stands out for its versatility and multiple variations from different parts of the country.
Hot, comforting, and nutritious, it reflects the culinary diversity and the strong connection to Peruvian traditions.
Cuzco-style Chupe
Ingredients
¼ kilogram of Dried potato
2 tablespoons of Lard or oil
1 cup of Chopped onion
½ teaspoon of Ground garlic
¼ teaspoon of Ground cumin
2 tablespoons of Aji panca, 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 Beaten eggs
1 cup of Tender broad beans
1 cup of Fresh cheese, in 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, aji panca, oregano, cilantro, huacatay, and parsley.
Step 3 : Once the sauté 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 the broad beans, cooking over low heat for an additional 10 minutes.
Step 6 : Then, add the grated Parmesan cheese, fresh cheese, and eggs.
Step 7 : Before serving, add the evaporated milk and bring to a boil.
Step 8 : Ready to enjoy!
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