This is a soup whose name comes from menestra, vegetable seeds: beans, broad beans, chickpeas, lima beans, etc, and it contains -of course- legumes, beef, pork, potatoes, cheese… it’s originated in Italy but incorporated to the peruvian cooking a lot of years ago, and it’s used as an entrée or as a main course. Whatever you want, here you have the recipe for 8 people.

Ingredients:

• 500 g (1 lb) of beef
• 500 g (1 lb) of pork
• 8 white potatoes
• 2 corns
• 2 carrots
• 1 cabbage
• 250 g (2 oz) of noodles
• 250 g (2 oz) of beans
• 200 g (1.5 oz) of fresh cheese
• 160 g (1.2 oz) of parmesan cheese
• 8 tablespoons of peas
• 8 tablespoons of broad beans
• 4 tablespoons of basil
• 1 tablespoon of ground garlic
• Vegetable oil
• Salt
• Pepper

Preparation:

Put in a pot with water the meat, beans, carrot, cabbage, peas and broad beans. When the meat is ready, add the cut potatoes and the noodles. In a bowl, mix the oil, the garlic, the grated cheese and the ground basil. Add this mix to the stock and boil for one minute. Add salt and pepper. Serve thick, with parmesan cheese and the corn in slices. Pronto!

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Technorati tags: Recipes, Peru, Peruvian Recipes, Recipes with Vegetables, Soups, Menestron.
Blogalaxia tags: Recipes, Peru, Peruvian Recipes, Recipes with Vegetables, Soups, Menestron.