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Recipes

Sopa Serrana // Andean Soup

Sopa Serrana // Andean SoupOne 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.

Sopa Serrana // Andean SoupWhen 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?

Sopa Serrana // Andean Soup

Yield: 4 servings

Ingredients

  • 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

Preparation

  1. 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.
  2. 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.
  3. Stir in spinach and fresh herbs. Simmer 5 more minutes. Serve with canchita and aji.
http://www.provechoperu.com/2012/10/peruvian-sopa-serrana-andean-soup/

Discussion

7 Responses to “Sopa Serrana // Andean Soup”

  1. I have never eaten soup for breakfast , but my father and my brother have sometimes especially when they travel to the Sierra and I know that people who works the land are used to eating it because they need to eat well.
    But for me it’s a little strange and I donĀ“t like to eat fish in the morning either!

    Posted by Yamile Barraza | October 14, 2012, 12:15 pm
  2. Hey Gretchen, I’m so glad you posted this!! What can I use as a substitute for the Yerba Buena? I read that it’s similar to Spearmint. Can’t wait to make this one, I’m printing it out right now!

    Posted by Marita Madeloni | October 15, 2012, 5:48 pm
    • Yerba buena is the English name for Hierba Buena. The best substitute would be a mint of some sort. Honestly, I cannot remember if you can get both mint and spearmint or not. Also, the amount is minimal and if you cannot get it, just increase the cilantro.

      Posted by Gretchen Noelle | October 15, 2012, 6:11 pm
    • MINT OR LITTLE OR BLACK MINT HAS THE SAME FLAVOR AS MINT EN LA SIERRA, ACTUALLY EN LA SIERRA USAN BLACK MINT, AVAILABLE AT ANY SUPERMARKET

      Posted by ELSA | October 23, 2013, 1:06 pm
  3. Just respect other cultures and their habits girls.
    By the same token: I CAN NOT EAT CEREAL FOR BREAKFAST!!!oh!!uH!!!no way! I love fish and soup for breakfast.

    Posted by asd | January 25, 2013, 10:03 am

Trackbacks/Pingbacks

  1. [...] bake on a regular basis. I make “my” brown rice twice a week. I make my hubby’s breakfast soup twice a week. Lately I have been making Mazamorra de Trigo and a Vanilla Chiffon Cake once a week [...]

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