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
Sauce:
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
1
Put a pan on medium heat, add water, rice and onion.
2
Add chopped garlic, salt, pepper and peeled potatoes
3
Add the chopped cabbage, coriander, parsley and simmer until potatoes are tender.
4
Heat the butter in a small saucepan for the sauce.
5
Let fry the onions in the pan and stir gently.
6
Add the peanuts and milk to the mix in the small saucepan.
7
Sprinkle salt and pepper to taste, and simmer until soft mass.
8
Chop the cooked eggs and add them to the sauce.
9
Remove pan from heat.
10
Serve.
CategorySoupCookingEcuadoriaans
Ingredients
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
Sauce:
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