Sopa de Carantanta (Rice Crust Soup)
Number of servings
8
Difficulty
Medium
Ingredients
250
gr carantanta broken in pieces
500
gr ground beef
500
gr yellow potato, peeled and cut in pieces
500
gr brown potato, peeled and cut in pieces
2
piece(s) green plantains, cut in thin slices and fried in oil
4
piece(s) scallion stalks, finely chopped
4
clove(s) garlic
1
piece(s) bunch of thyme, oregano, rosemary, and wild cilantro
pinch salt and annatto to taste
water as needed
hogao or Cauca-style picadillo
Directions
- Put in the blender 1 cup of hot water with ground beef, scallion, garlic cloves, salt, and vegetable annatto to taste.
- Blend these ingredients until incorporated.
- Take the mixture to the fire in a pot with 2 liters of hot water and immediately start beating until the preparation boils for the first time.
- Beating must be constant to prevent the preparation from separating.
- At the moment of the first boil, add the chopped brown and yellow potatoes to the pot, accompanied by the herb bunch; beat the broth again and cover the pot until the potatoes have softened.
- At that moment turn off the heat, add the sliced plantains and carantanta pieces.
- Serve immediately –to prevent the carantanta from dissolving from excess hydration–, placing on the table a container with hogao or picadillo so each person can add it to taste.
- Picadillo is a kind of "salad" of onion, finely chopped cilantro, peeled and chopped ripe tomatoes, bell pepper, and chopped avocados.