Papalisa soup is a traditional Bolivian dish, especially popular in the Andean regions. It is a delicious mixture of meat, papalisa, peas, and broad beans in a comforting broth. Its simple preparation and nutritious ingredients make it a perfect choice to enjoy on cold days.
Papalisa soup is a celebration of biodiversity and agricultural traditions of the Andes. Papalisa has been cultivated and consumed by Andean communities for centuries, and its presence in the Bolivian diet is a testament to the resilience and adaptation of these communities to their environment. The papalisa soup reflects the richness of Bolivian cuisine, which knows how to make the most of native ingredients to create nutritious and delicious dishes.
Papalisa Soup
Ingredients
½ kilogram of Beef ribs
1 Chalona piece
3 cups of Cooked and mashed papalisa
3 tablespoons of Oil
½ cup of Broad beans
½ cup of Peas
1 Onion
2 Fresh mint sprigs
3 Potatoes
1 pinch of Salt
2 liters of Water
Preparation
Step 1 : In a pot, bring the two liters of water to a boil.
Step 2 : Once the water is boiling, add the beef and chalona, allowing them to cook over moderate heat.
Step 3 : Meanwhile, heat a little oil in a skillet and fry the papalisa; then add the peas, broad beans, and julienned onion.
Step 4 : Add the papalisa to the broth with the meat, allowing it to cook thoroughly.
Step 5 : Once the papalisa is cooked, add the peeled potatoes and the remaining ingredients from the skillet to the broth.
Step 6 : Wait for everything to cook properly before seasoning with salt and serving.
Step 7 : For garnish, finely chop fresh mint and sprinkle it over the dish.
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