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- Ingredients
- Recipe
- Charque500 g
- Macaroni50 g
- Potatoes, cut into cubes2 unit(s)
- grated carrot1 unit(s)
- Chayote cut into cubes1 unit(s)
- Onion1 unit(s)
- Garlic1 unit(s)
- Beef Broth or Rib Powder2 unit(s)
- Chopped cilantro and chives to taste
- Black Pepper to taste
- Cut the charque into cubes, blanch to remove the salt and set aside.
- In the pressure cooker, sauté onion and garlic and add the scalded beef jerky, thickening it well with the beef or rib broth. Add enough water to cover and let it cook in the pressure cooker for 15 minutes or until the charque is tender.
- After removing the pressure, add the grated carrot, potato and chayote together with the beef jerky and complete with pre-heated water. After it boils, add the noodles and cook for 8 to 10 minutes or until the noodles and vegetables are tender. Add the black pepper and adjust the salt if necessary.
- Sprinkle the chives and cilantro on the individual plate or bowl, add the soup and then serve with toast.
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