Valdiviano Con Huevos Bolivian Dried Beef Onion Soup With Eggs Recipes

VALDIVIANO CON HUEVOS (BOLIVIAN DRIED BEEF-ONION SOUP WITH EGGS)

Steps:

• Heat the oil in a saucepan.
• Add onions, garlic and achiote, and cook for 15 minutes, stirring frequently.
• Add beef, stock and marjoram.
• Cook over low heat for 30 minutes.
• Break each egg carefully into the soup. Keep the yolks intact if possible.
• Increase heat to medium and cook for 3 minutes.
• Carefully remove the eggs and place one in each of 6 individual soup plates.
• Pour the soup over the eggs.
• Sprinkle with parsley and cayenne.

SOPA DE FRIJOLES CON HUEVOS (BEAN AND EGG SOUP)

Steps:

• In a large pot on medium high, heat up the oil and then saute the onions and bell pepper.
• Add the beans, add about 3 cups water (atleast double the height of the beans, there should be enough room for eggs to generously fit on top of the beans and still have water above them). Add the jalapeno, chicken bullion, pepper and any more salt if needed. Add Tabasco to your taste if you desire.
• Bring to a rapid boil then lower heat to medium. Before going to the next step, make sure that there will be enough water in the pot, above the beans, to cover eggs when they are dropped inches If the water level looks too low, add a little more water.
• Gently crack eggs and DROP into the pot, starting at the edge first and then cracking/dropping the rest of the eggs around the edge until you reach the center. The eggs should not touch each other. Cover and let simmer for about 10 mins or until the yolk is set. Sprinkle the cilantro leaves on top of the soup the last couple of minutes of cookin.
• To serve, put about 1/2 cup rice on the bottom of a soup bowl and laddle soup on top of rice (carefully placing the 2 eggs on top). Serv with warm corn tortillas.

BEEF AND ONION SOUP

Steps:

• In a big soup pot over medium-high heat, let the oil get warm.
• Add in beef cubes; stir/sauté for 5 minutes or until meat is browned on all sides; transfer beef cubes to a plate.
• Reduce heat to medium-low; add in butter and onions; sauté/toss for about 6-7 minutes or until onions are slightly limp.
• Add in beef stock, mustard, wine, salt, and pepper; stir to combine.
• Return beef cubes to pot.
• Bring to a boil, decrease heat to medium-low, cover and simmer for 30 minutes.
• Add in parsley; stir to combine; adjust seasoning to taste.
• Ladle soup into individual bowls; sprinkle cheese over the top.