The T'eqo, a warm Latin American origin soup, stands out for its simplicity and nutritional value. With a variety of vegetables and a touch of eggs, it is perfect as a starter in any meal.
The T'eqo is a traditional dish full of comforting flavors.
Combining white bones with a variety of fresh vegetables, each bite will transport you to the coziness of a welcoming home.
With the finishing touch of boiled eggs, this recipe is perfect for sharing during special moments.
T'eqo
Ingredients
½ kilogram of White bone
1 Large onion
4 Carrots
1 Parsley branch
1 Celery stalk
1 Small turnip
2 Corn on the cob
4 Potatoes
½ cup of Peas
¾ cup of Rice
3 Achojchas (caigua)
1 tablespoon of Oregano
4 Eggs
1 pinch of Salt
Water
1 pinch of Pepper
Preparation
Step 1 : To prepare this recipe, start by boiling two liters of water in a large pot.
Step 2 : Then, place the white bone in the water and let it cook for 30 minutes.
Step 3 : Meanwhile, chop the carrots, cut the corn into small slices, and slice the achojchas, reserving everything for later.
Step 4 : Once the white bone has cooked, add the whole onion, celery, parsley, turnip, and the pre-cut corn. Let it cook until the corn is tender.
Step 5 : Next, add the carrots, achojchas, and peas.
Step 6 : When the vegetables are cooked, add the potatoes and, after 5 minutes, add the rice.
Step 7 : Once the rice is cooked, turn off the heat and add the oregano, placing the eggs in different spots inside the pot.
Step 8 : Cover the pot and let it rest so the residual heat cooks the eggs completely.
Step 9 : Once ready, the dish is ready to serve.
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