Sopa Serrana // Andean Soup
One thing my husband can do, that I cannot, is eat the same thing repeatedly. If he likes something, he really has no problem with partaking again and again. If we are talking about dessert, you might find me partial to a few of the same things over and over. But, in all reality, I like to try new things. There may be a chance to find something delicious that I have never tried before. If it were up to me, we would almost always eat something new or go to a new restaurant each time we choose to dine out.
When it comes to eating the same thing, one meal that has become standard in our home is Sopa Serrana. This is what he eats for breakfast. Daily. I know…it does sound a little strange. But, there are days when I eat it as well. That is a huge change from when I first moved to Peru. I would always say, “There are two things I cannot eat for breakfast…fish and soup.”
I think the thing he likes most in the soup is the whole wheat kernels. But, in the end, the entire combination just works together. Do you ever eat soup for breakfast? Would you eat this one?
- 1 pound flank steak
- 3 liters water
- 1 tablespoon salt
- 1 corn cob, sliced thinly
- 1 1/2 cups zapallo squash, cut into large chunks
- 1/4 fava beans (peeled)
- 1/3 cup carrot, julienned
- 1 cup potato, cut into small pieces
- 1/2 cup hominy
- 1/2 cup cabbage, sliced thinly
- 1 1/2 wheat berries, soaked overnight
- 2 beef bouillon cubes
- 1 cup spinach, sliced into thin strips
- 2 tablespoons minced cilantro
- 2 tablespoons minced yerba buena
- In a large pot, combine beef, water and salt. Bring to a boil, then lower to a simmer. Simmer for 30-40 minutes, or until the beef is tender.
- Remove beef from the water and slice. Add the meat back to the pot along with corn, zapallo, fava beans, carrot, potato, hominy, cabbage, wheat and bouillon cubes. Simmer 30-40 minutes, or until the wheat berries burst and vegetables are cooked.
- Stir in spinach and fresh herbs. Simmer 5 more minutes. Serve with canchita and aji.