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1
Simmer the Beef
60 Mins
Simmering, about 95°C (200°F)
Put the 500g of beef chunks in a large pot with the 1800ml of water and bring it to a boil over high heat. Skim off the foam that rises, then lower the heat so the water barely bubbles and simmer for about 1 hour, until the meat is tender and cooked right through. Lift the meat out, keep it warm, and keep the broth in the pot.
Do not let the pot boil hard — a gentle simmer keeps the broth clear and the meat tender.
Done when: The beef yields easily when pressed with a fork and is cooked through to the centre.
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2
Grind the Corn
10 Mins
Room temperature
While the beef simmers, cut the kernels from the 5 corn cobs with a sharp knife, then grind them in a blender with just a splash of water until you have a thick, coarse cream. Scrape down the sides and grind again so no whole kernels remain.
A little water helps the blades turn, but too much thins the soup — add it a spoonful at a time.
Done when: A thick, pale yellow cream with no whole kernels left.
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3
Sauté the Vegetables
10 Mins
Medium heat, about 175°C (350°F)
Heat the oil in a frying pan over medium heat. Add the grated onion, crushed garlic, chopped tomato, grated carrot and grated turnip, and cook for about 8 minutes, stirring, until soft and fragrant. Stir in the red aji paste and the paprika and cook for 1 more minute.
Grate the onion and vegetables finely so they melt into the soup instead of staying in chunks.
Done when: Soft, glossy vegetables with the oil stained golden-red.
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4
Build the Soup
20 Mins
Simmering, about 95°C (200°F)
Stir the sautéed vegetables into the hot broth with the celery stalk, the broad beans and the peas. Pour in the ground corn and stir well, then bring the pot back to a gentle simmer. Cook for about 20 minutes, stirring often with a wooden spoon so the corn does not stick to the bottom and burn.
Stir from the bottom of the pot every few minutes — ground corn catches and burns fast once it thickens.
Done when: A thick, creamy soup that coats the back of a spoon.
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5
Add the Potatoes and Season
20 Mins
Simmering, about 95°C (200°F)
Return the beef to the pot and add the halved potatoes. Simmer for about 20 minutes more, until the potatoes are tender all the way through. Stir in the crumbled oregano, the pinch of cumin and the salt, and taste — add a little more salt if it needs it.
Salt at the end, not the start: the broth reduces as it simmers and early salt can make the soup too salty.
Done when: Potatoes that break easily with a fork and a soup that tastes rich and well seasoned.
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6
Rest and Serve
5 Mins
Hot, about 75°C (170°F)
Take the pot off the heat, lift out the celery stalk and discard it, and let the soup rest for 5 minutes so it thickens a little more. Ladle into warm bowls, scatter the chopped parsley over the top, and serve at once with llajwa on the side.
Serve the soup very hot — it thickens as it cools, so do not let it sit.
Done when: Thick, golden soup in warm bowls, scattered with green parsley.
auto_awesome Finishing Touches & Plating
Ladle the thick, golden soup into warm bowls, scatter the chopped parsley over the top, and serve at once, very hot, with a spoonful of llajwa on the side.
Bolivia
2h 25m
