RCI-SP.003.0610.001
Sopa de Papas
Sopa de Papas from the Recidemia collection
Prep25 min
Cook30 min
Total55 min
Servings4
Difficultyintermediate
Ingredients
- 3 tablespoon
- onions2 unitfinely chopped
- sweet red pepper1 unitseeded and chopped
- lb. potatoes1 unitpeeled and cut into ½-inch cubes
- flat-leafed parsley2 tablespoonschopped
- 6 cups
- salt1 unitfreshly ground pepper
Method
1
Peel and dice the onions into small, even pieces, and core, seed, and finely chop the sweet red pepper.
5 minutes
2
Heat the corn oil in a large pot over medium heat, then add the diced onions and chopped sweet red pepper. Sauté, stirring occasionally, until the vegetables are softened and lightly golden.
8 minutes
3
Pour the beef stock into the pot with the sautéed vegetables and stir to combine, scraping up any browned bits from the bottom of the pot.
2 minutes
4
Bring the broth to a gentle boil over medium-high heat, then reduce the heat to low and let it simmer to allow the flavors to meld together.
15 minutes
5
Peel the potatoes and cut them into uniform cubes or slices to ensure even cooking.
5 minutes
6
Add the potato pieces to the simmering broth and cook until they are completely tender when pierced with a fork.
20 minutes
7
Season the soup with salt to taste, stirring well and adjusting as needed.
1 minutes
8
Ladle the soup into warm bowls and serve immediately, ensuring each portion has an even distribution of potatoes and broth.