Preparation info
  • Serves


    • Difficulty


Appears in
Peruvian Kitchen

By Morena Cuadra and Morena Escardó

Published 2014

  • About

When Italians came to Peru many years ago, they brought with them their traditional dishes. These were quickly adopted by local cooks, who created Peruvianized versions of many of them, including the classic minestrone, which became the homey menestrón.


  • 4 cups beef, chicken, or vegetable broth, or water
  • 1 cup celery<


  1. In a saucepan over medium heat, cook the celery, onion or leek, garlic, carrot, turnip, green beans, lima beans, potato, yucca, cabbage, and corn, with water or stock to cover. When everything is tender, (about 35 minutes), season with salt and pepper. It will be very tasty. If you want to add some herbs while cooking, feel free to do so—parsley, bay leaf, or cilantro ar