Dry Soup: All the Tips and Secrets for Cooking Chincha |  ADVANTAGE

Dry Soup: All the Tips and Secrets for Cooking Chincha | ADVANTAGE

There are no excuses. With this recipe of dish dry soup with a hint of chincha, you will enjoy the flavors of the south of Lima, as if you were in this place. Recipes Yo Madre He gives us all the ingredients and the preparation of this exquisite, very Peruvian dish.

Follow the steps:

Ingredients:

[inicio-ingredientes]

  • 1 kg pork
  • 1/4 cup red pepper
  • 1 kg potatoes
  • 3 tablespoons ground peanuts
  • 1/2 teaspoon pepper
  • 1/2 teaspoon cumin
  • Salt to taste and vegetable oil

READ MORE: Vegetarian Lasagna: A Meat-Free Option Perfect for Home

For pasta:

  • 1/2 kg spaghetti noodles
  • 2 cups basil leaves
  • 1 cup parsley leaves
  • 1 medium onion
  • 1 tomato
  • 3 tablespoons ground annatto
  • 1 liter chicken stock or 1 liter water

[fin-ingredientes]

Dry cinciano-style soup.
Dry cinciano-style soup. / Daniella Prophet Salcedo

Training:

[inicio-instrucciones]

Boil the potatoes, peel and, when it cools down, finely chop. Booking. Cut the pork into medium pieces and season with salt, pepper and cumin. Booking. Pour some oil into a saucepan. When hot, add the seasoned pork and cook for about 4 minutes, stirring constantly. Then add red pepper and after 2 minutes a liter of water. Cover and let cook for about 30 minutes. After half an hour, add the chopped potatoes, move and cook for another 40 minutes, but this time on very low heat and, as always, checking that it does not burn. If you notice that it lacks liquid, you can easily add more. After time, add ground peanuts and taste for salt. Mix parsley and basil leaves in half a glass of water. Booking. Heat some oil in a saucepan and add the peeled and seeded tomatoes and onions; Both are cut into squares. Add annatto; but if you don’t have it on hand, replace it with two tablespoons of colorado aji. Let it brown for about 5 minutes, stirring constantly, and pour in the mixed parsley and basil mixture. Add a quart of chicken broth to this dressing, or if you like, a quart of water with a sachet of chicken seasoning. Let it boil for about 20 minutes. After this time, add the halved pasta, mix everything and let it cook for at least another 12 minutes, depending on whether you like al dente or well-cooked noodles. You must control this because the water will decrease almost completely.

[fin-instrucciones]

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