Best 2 Valdiviano Con Huevos Bolivian Dried Beef Onion Soup With Eggs Recipes

Journey to the heart of Bolivian cuisine with the irresistible Valdiviano Con Huevos, a comforting and flavorful dried beef and onion soup enriched with the goodness of eggs. This traditional dish, originating from the vibrant streets of La Paz, Bolivia, captures the essence of simplicity yet packs a punch of taste. Valdiviano Con Huevos is not just a soup; it's a culinary symphony that delights the senses and warms the soul.

Prepared with a medley of aromatic spices and fresh, vibrant ingredients, this soup is a harmonious blend of textures and flavors. Tender chunks of dried beef, lovingly known as charque, dance in a savory broth infused with the sweet notes of caramelized onions. The addition of eggs, gently poached in the flavorful liquid, adds a silky richness and depth that elevates the soup to a new level of indulgence.

Join us on a culinary adventure as we explore the secrets of this beloved Bolivian dish. Discover the art of preparing the perfect Valdiviano Con Huevos, with step-by-step instructions and tips to ensure success in your kitchen. Let your taste buds embark on a journey to the vibrant flavors of Bolivia, and experience the warmth and comfort of this timeless recipe.

In addition to the classic Valdiviano Con Huevos, we'll also introduce you to a delightful variation known as Sopa de Mani, another Bolivian culinary treasure. This peanut soup, bursting with flavor and texture, is a delightful blend of creamy peanuts, aromatic spices, and tender beef. Sopa de Mani is a true testament to the culinary diversity of Bolivia and a must-try for those seeking a taste of authentic Bolivian cuisine.

Whether you're a seasoned home cook or just starting your culinary journey, our recipes will guide you in creating these Bolivian delicacies. Let your kitchen be filled with the enticing aromas of these dishes as you embark on a culinary adventure to the heart of Bolivia.

Here are our top 2 tried and tested recipes!

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

Valdiviano Con Huevos (Bolivian Dried Beef-Onion Soup With Eggs) image

Make and share this Valdiviano Con Huevos (Bolivian Dried Beef-Onion Soup With Eggs) recipe from Food.com.

Provided by Chocolatl

Categories Meat

Time 55m

Yield 6 serving(s)

Number Of Ingredients 10

Ingredients

1/2 cup olive oil (or vegetable oil)
5 onions, chopped
3 garlic cloves, minced
1/2 teaspoon achiote (optional)
1/2 lb dried beef, shredded
2 quarts beef stock
1/2 teaspoon marjoram
6 eggs
4 tablespoons chopped parsley
1/8 teaspoon cayenne pepper (or to taste)

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.

Nutrition Facts : Calories 350.9, Fat 24.3, SaturatedFat 4.8, Cholesterol 215.9, Sodium 2321.8, Carbohydrate 10.8, Fiber 1.7, Sugar 5.1, Protein 22.9

BEEF AND ONION SOUP

Beef and Onion Soup image

Make and share this Beef and Onion Soup recipe from Food.com.

Provided by ratherbeswimmin

Categories Steak

Time 1h22m

Yield 6-8 serving(s)

Number Of Ingredients 12

Ingredients

1 tablespoon vegetable oil
1 lb round steak, cut into 1 inch cubes
1 tablespoon butter or 1 tablespoon margarine
3 medium yellow onions, sliced into rings
6 cups beef stock or 6 cups beef broth
1 tablespoon Dijon mustard
1/4 cup dry red wine
1 teaspoon salt, to taste
fresh ground pepper
6 ounces mushrooms, sliced
1/4 cup chopped parsley
1 cup grated swiss cheese

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.

Tips:

To make the soup more flavorful, use a good quality beef broth. You can also use vegetable broth if you prefer.
If you don't have any dried beef on hand, you can use 1 pound of ground beef. Simply brown the ground beef in a large pot over medium heat until cooked through.
To make the soup thicker, add a cornstarch slurry. To make a cornstarch slurry, mix together 1 tablespoon of cornstarch and 1 tablespoon of cold water until smooth. Then, add the slurry to the soup and stir until thickened.
Garnish the soup with chopped fresh parsley or cilantro before serving.

Conclusion:

Valdiviano con Huevos is a delicious and hearty soup that is perfect for a cold winter day. It is also a great way to use up leftover beef. The soup is easy to make and can be tailored to your own taste. So next time you are looking for a new soup to try, give Valdiviano con Huevos a try.