Soup Ecuadoriaans Beginner
February 8, 2015
1Put a pan on medium heat, add water, rice and onion.
2Add chopped garlic, salt, pepper and peeled potatoes
3Add the chopped cabbage, coriander, parsley and simmer until potatoes are tender.
4Heat the butter in a small saucepan for the sauce.
5Let fry the onions in the pan and stir gently.
6Add the peanuts and milk to the mix of small saucepan.
7Sprinkle salt and pepper to taste, and simmer until soft mass.
8Chop the cooked eggs and add them to the sauce.
9Remove pan from heat.
7 cups water
1 tablespoon chopped scallions.
1/3 tablespoon chopped garlic
2 pound large potatoes
6 grams cabbage into pieces
1 tablespoon chopped cilantro
Salt and pepper to taste
1 sprig of parsley
1 ½ cup chopped green onions
1 ½ tablespoon butter
1 ½ ounce of peanut paste
¾ cup milk
2 hard-boiled eggs
salt and pepper to taste