Soups & creams
Valdiviano
Traditional dried-beef broth with onion, potatoes and a poached egg.
Gluten-free
Ingredients
- 200 g shredded charqui (dried beef), or shredded stewed beef
- 2 onions, sliced
- 3 potatoes, thick-sliced
- 1 teaspoon ají de color (paprika)
- 1 teaspoon cumin
- 1 teaspoon oregano
- 2 tablespoons oil
- 1.2 liters broth or hot water
- 4 eggs
- Salt and pepper
- Chopped cilantro
Step-by-step
Using a different robot? Switch it here:
- If using charqui, soak it in warm water 10 min, drain and shred.
- Put the onion in the mixing bowl and chop 3 sec/speed 4. Add the oil and sauté 7 min/120°C/spoon speed.
- Add the ají de color, cumin and oregano and sauté 1 min/100°C/spoon speed.
- Add the charqui and broth and set 10 min/100°C/reverse/spoon speed.
- Add the potatoes and set 18 min/100°C/reverse/spoon speed.
- Carefully crack the eggs over the broth through the lid opening and poach 6 min/90°C/no measuring cup, without stirring.
- Serve each bowl with an egg, salt, pepper and cilantro.
Tips
- Traditional valdiviano has toasted bread at the bottom of the bowl.
- A splash of vinegar or lemon at the end lifts the flavor.
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