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Hearty Beef and Potato Soup |
3 tablespoons vegetable oil
1 medium onion, halved and thinly sliced
1 teaspoon sweet paprika
1 teaspoon dried oregano
2 cloves garlic, finely minced
¾ to 1 pound cooked roast or grilled beef, cut into 1 x 1/4 –inch strips
Salt and freshly ground black pepper, to taste
6 cups water
½ carrot, peeled and cut into 1 x 1/4 –inch strips
½ carrot, peeled and grated
3 parsley sprigs
3 medium potatoes, peeled, cut into 1 x 1/4 –inch strips
4 or 5 eggs (optional)
1 ½ tablespoons finely minced fresh parsley
1 ½ tablespoons finely minced fresh cilantro
Heat the oil in a Dutch oven over medium heat. Add the onion and sauté until softened but not browned, 3 minutes. Add the paprika, oregano, garlic, and beef; cook stirring occasionally, about 4 minutes. Season with salt and black pepper.
Add the water, both types of carrot, and parsley. Simmer covered over medium heat, 20 minutes. Add the potatoes, and simmer until soft, 15 to 20 minutes more.
In a shallow sauté pan with a lid, bring 2 ½ inches of lightly salted water to a boil. Turn off the heat and carefully break the eggs directly into the water. Cover the pan, and allow the eggs to cook until the whites are set and the yolks still soft, 4 to 5 minutes, or use a commercial egg poacher.
To serve, ladle the hot soup into individual soup plates. If desired, use a slotted spoon to place 1 poached egg in each plate. Sprinkle the soup generously with parsley and cilantro. Serve at once.
Concha y Toro wishes to thank Ruth Van Waerebeek-Gonzalez for the recipe, an excerpt from her book, The Chilean Kitchen
.