Soup journey through the world - a soup from South America

You may not be familiar with two ingredients in the recipe. As they are crucial for the traditional recipe, we will briefly introduce them. But don't worry, we have picked out alternatives for you to prepare the soup. After all, you don't want to miss out on soup fun because of a lack of ingredients.

Papa Criolla

Papa Criolla is a fast-growing potato variety from Bolivia. It is considered to be the praline of potatoes because its taste and consistency are so delicately creamy.

In the recipe, you can simply use the same amount of normal potatoes, cut into small cubes.

Guascas

Guascas is a wild herb that is also known as small-flowered button herb or French herb. The herb is originally from Colombia but also grows in our gardens, fields and roadsides. As it is mainly used here as animal feed or natural fertilizer, it is not available in our retail trade. If you are familiar with wild herbs, you can collect it and use it in other recipes. You can also replace the guasca with oregano in the recipe.

Aljiaco Colombiano recipe for 6 portions

3 pieces of chicken breast, approx. 550g

3 cobs of fresh corn, cut into 2 pieces

2 chicken stock cubes

3 diced spring onions

2 chopped garlic cloves

3 tablespoons chopped coriander

2.8 liters of water250g papa criolla

3 medium potatoes, peeled and sliced

3 medium red potatoes, peeled and sliced. Alternatively, replace with purple or regular potatoes.

30g guasca or oregano

Salt and pepper to taste

A little crème fraîche to serve

Capers to serve

Some avocado cut into thin strips to serve

And this is how it's done:

Place the chicken, corn, stock, chopped spring onions, garlic and coriander in a large saucepan. Add the water and bring to the boil. Reduce the heat to medium and simmer the soup for about 30 to 35 minutes until the chicken is cooked and tender. Remove the chicken and set aside. Leave the corn to cook for another 15 minutes or so. Add all the potato varieties and the guasca or oregano and simmer the soup for another 20-30 minutes.

Season the soup to taste with salt and pepper. Cut the chicken breast into small pieces and return it to the pot. Serve the ajiaco hot with capers, crème fraîche and avocado.

Tip: with a salad as a starter or vegetable sticks and guacamole dip, you can add something green to your menu.

E Guete!