Bolivian Picana Soup

Step-by-step recipe

Step 1:

Cut the meat into medium pieces and half the chicken into pieces.

Step 2:

Peel the carrots, onion, corn and potatoes, and remove the seeds from half a bell pepper.

Step 3:

Crush the garlic cloves and red hot pepper pods.

Step 4:

Place the pan on the fire and pour in water.

Step 5:

Fry the beef in a frying pan.

Step 6:

Coarsely chop the onion and fry together with the garlic.

Step 7:

Cut the carrots into strips and the bell pepper into squares and add to the onion and garlic.

Step 8:

Add ingredients to the pan.

Step 9:

Add 5 small bay leaves, 5 sprigs of parsley, bell peppercorns, and chili paste. Season with salt to taste, stir, and simmer for 1 hour, covered.

Step 10:

Pour red wine over the raisins, then add to the soup.

Step 11:

Pour oil into a frying pan and fry the chicken and pork and add to the soup.

Step 12:

Mix and crush some cumin and peppercorns, add to the soup and cook for another hour.

Step 13:

Boil the potatoes and corn, cut the cobs into pieces.

Step 14:

Place a potato, two pieces of cob, and various pieces of meat on each plate. Ladle in two ladles of soup and serve, garnished with parsley.

Cooking tips

Classic Picana soup is cooked in a pot over a fire, but it can easily be made in a saucepan on the stove.

Cumin and black pepper can be taken already ground.