Barbecue soup

Name: Barbecue soup (Ajiaco chileno)
Cuisine: Chilean
Ingredients: 45 ml/3 tbsp vegetable oil; 3 hard-boiled eggs, sliced into rounds; 30 ml/2 tbsp finely chopped fresh parsley; salt; 5 ml/1 tsp paprika; 2 onions, sliced; 5 ml/1 tsp fresh oregano; 1 garlic clove, finely chopped; 675 g/1½ lb potatoes, peeled and cut into strips; 5 ml/1 tsp ground cumin; 1 green chilli; 450 g/1 lb leftover roasted beef, cut into strips

Ajiaco chileno

Preparation info

Serves
4

Difficulty
Easy

Appears in

Food and Cooking of Chile

By Boris Basso Benelli

Published 2014

About

This is a tasty and comforting soup that is ideal for cold winter days. It is often served on Mondays as a means of using up leftovers from the traditional Sunday barbecue that is enjoyed in most parts of Chile. The soup can also be made with the leftovers of a joint of beef roasted in the oven.

Ingredients

45 ml/3 tbsp vegetable oil
2 onions, sliced
5

Americas
Chile
Soup
Gluten-free
Winter

Method

Heat the oil in a large pan over a medium heat, then add the sliced onions. Sauté the onions for about 5 minutes, until softened.
Stir in the paprika, garlic, oregano and cumin and cook for 2–3 minutes, until the garlic has softened slightly, then add the potatoes and the sliced beef.
Cook, stirring occasionally, for 10 minutes, or until the mixture i