This compound soup is served with rice, aji sauce and homemade tortillas. Soup set consisting of root crops, mini-cobs corn and pumpkin, first boiled with meat until readiness. And laid out on plates with broth. The author of the recipe – Ingrid Hoffmann chef, host, producer 
Time: 1 hour. 55 minutes Difficulty: medium Servings: 6 Measured containers are used in recipes volume: 1 cup (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cups (st.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (Art.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
For soup:
- 900 gr. sliced across beef ribs
- 900 gr. chicken thighs (remove skin and excess fat)
- 3 tbsp. l olive oil
- 2 finely chopped large onions
- 3 minced cloves of garlic
- 2 peeled, peeled and seeds and chopped large tomato
- 3 bay leaves
- 1 tbsp. l finely chopped fresh thyme leaves
- 2 peeled and diced 5 cm long green plantana
- 2 peeled and cut into pieces 5 cm long. Ripe plantana
- 1 large bunch of fresh cilantro (stalks tie the cookbook thread)
- 14 tbsp. homemade or canned chicken stock
- 700 gr. peeled red or yellow potatoes small the size
- 3 tbsp. diced regular or nutmeg pumpkin
- 10 long (5 cm.) Slices of frozen root vegetables cassava
- 4 peeled and cut into four parts corn cob
- White rice for serving (optional)
- 1 cut in half, peeled from skin and seeds and chopped medium-sized avocado slices for serving (optional)
- Arepas or tortilla cakes for serving (optional)
For aji sauce:
- 1 minced and finely chopped small plum tomato (optional)
- 1/2 peeled and finely chopped small pepper Scotch bonnet or habanero
- 1 tbsp. finely chopped fresh cilantro leaves
- 8 finely chopped stalks of green onions (only white and light green parts)
- 1 tbsp. l finely chopped white onions
- 2 tsp fresh lime juice (about 1/2 lime)
- 3/4 Art. water
- Salt
Recipes with similar ingredients: beef, chicken thighs, potatoes, nutmeg pumpkin, corn, chili pepper, tomatoes plum-like, lime juice, onions, garlic, Avocado, bananas, wheat cakes, thyme, bay leaf, cilantro, rice, aji sauce, tortilla arepas, plantan
Recipe preparation:
- For aji: In a small glass bowl or jar with with a tight-fitting lid, put cilantro, chives, chili peppers, onion, pour lime juice and 3/4 tbsp. water. Add tomato (if use), salt to taste and mix all the ingredients. Close the lid and leave the aji at room temperature for a few hours, so that the aroma turns into a liquid, then put in refrigerator before serving.
- For soup: Preheat in a large saucepan over medium heat. oil for a minute. Put onion and garlic and fry until softness and transparency, stirring occasionally, about 5 min. Add tomatoes, bay leaves, thyme and continue cooking. 5 minutes. Put the chicken and beef ribs and cook until the tomatoes do not boil for about 15 minutes, periodically stirring and removing, if necessary, foam from the broth surface. Add green plantans, cilantro and chicken stock and bring to a boil. Reduce fire to moderately weak and cook, covered, until soft plantans, 30 min.
- Remove the chicken from the pan with a slotted spoon. Put the potatoes pumpkin, ripe plantans, cassava and corn and cook with weak boil without covering until the vegetables are soft, about 20 minutes Take out the cilantro and bay leaves, put it down again chicken into the pan and heat it. Lay out the pieces to serve chicken, some beef, plantans and a few pieces of cassava and potatoes on each plate. Serve the broth in a small bowl, aji sauce in a separate bowl with rice, corn, small amount of avocado and arepas and tortilla tortillas on a separate a plate.
