Carapulcra recipe with dry soup
Carapulcra is a Peruvian dish originating from Chinch, a province located in the Ica region. It is made with parboiled dehydrated potatoes with a panda pepper dressing. In addition, sometimes it has beef, chicken, hen or pork. We emphasize that years ago, this dish was considered a dish for low-class people, but the years passed and it began to be consumed by middle-class people from Lima. Currently, the carapulcra is on the menu of the best restaurants in Peru and is considered one of the typical dishes.
Well, the carapulcra is usually accompanied with dry soup or with “manta chest”, better known as spaghetti with a dressing of basil, achieve and parsley we want to teach you how to prepare this delicious Peruvian dish. Follow these steps and enjoy carapulcra with dried soup!
Ingredients to make Carapulcra with dry soup:
- Carapulcra
- 2 medium red onions
- 500 grams of pork
- 3 tablespoons of panda chili paste
- 1½ tablespoons yellow pepper paste
- 120 grams of ground peanuts
- 1 tablespoon minced garlic
- Dry soup
- 2 sprigs of parsley
- 300 grams of spaghetti
- 1 pinch of achieve powder
- 1 dessert spoon of ground garlic
How to make Carapulcra with dry soup:
Let’s go with the recipe for carapulcra with dry soup! You must first soak the dried potato 24 hours before preparation. After this time, rinse the dry potato and reserve in a colander.
Cut the onion into small cubes. You should also cut the pork into medium pieces.
In a deep pot over medium heat, seal the pork pieces. Remove and reserve.
Do you want to learn how to cook a recipe for dry tortilla soup in the oven? Do not miss this article!
In the same pot add the onion. When it is halfway cooked, add the panda chili paste, ground garlic and yellow chili paste. Cook until fat separates from dressing.
Add the dehydrated potato and the sealed pork move and add water until it is covered. Combine with ground peanuts and salt and pepper. Cover the pot over medium heat. It is important to move so that the ingredients do not stick to the bottom.
When it is at the cooking point of the image, turn off the heat and reserve.
Now you must remove the basil and parsley. Crush it in a blender with a little water and reserve.
And if you also want to learn how to cook another recipe from Peru, don’t miss the Peruvian ceviche. Keep reading!
In a medium skillet, add a splash of oil and a pinch of achieve powder. When it dissolves, add a tablespoon of garlic. Now you need to season. Now you must add the mixture of parsley and basil, previously crushed. Also, you should add the spaghetti and cover with water
When the spaghetti is cooked, serve the cinchona dry soup. To enjoy!
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Information to keep in mind.
Carapace with dry soup is a dish that can also be served with parboiled yucca. In this case, the dehydrated potato contains vitamins, B3, B6 and B9. We emphasize that the cinchona carapulcra is a main dish consumed at family gatherings and festive dates (weddings, baptisms and birthdays). On many occasions it is typical to cook this dish in clay pots.
