SOPA DE MANÍ RECETA BOLIVIANA 🇧🇴 SÚPER RICA|JUANA COCINA

Welcome to the channel, today we will prepare Sopa de Maní.

For the soup, we will use chicken, but you can also use meat or both.

We need cleaned peanuts, which we will blend.

We have two types of potatoes: one for frying and one for the soup.

Chop the vegetables: carrot, green bell pepper, and onion.

Blend the peanuts with 2 cups of water until smooth.

In a large pot, add water (more than half full) to avoid overflow when cooking the peanuts.

Add the blended peanuts to the pot and let it cook for about an hour.

While the peanuts are cooking, chop the vegetables: green bell pepper, carrots, and garlic.

Sauté the chopped onion until translucent, then add the other vegetables for flavor.

After the peanuts have cooked for about 30 minutes, add the sautéed vegetables to the pot.

Chop the potatoes for frying into thin pieces and the potatoes for the soup into larger pieces.

Add the chicken to the pot with the vegetables and let it cook for about 30 minutes.

Season with salt to taste and let it cook for another 20 minutes.

Toast the pasta in oil until lightly browned, then add it to the soup after it has been boiling for 20 minutes.

Add the chopped potatoes to the soup, which will cook quickly, and a vegetable bouillon cube.

Fry the thinly sliced potatoes in hot oil until crispy, then drain them on a rack.

Once everything in the soup is cooked, add oregano and mix well before serving.

Serve the soup and garnish with fried potatoes and parsley.

Equipment Needed

Dietary

Allergens