Caldo de papa (Chicken soup with potatoes)
6 servings
90 minutes
Caldo de papa, an excellent potato soup originally from Latin America, the birthplace of potatoes. It is loved in Mexico, Ecuador, Colombia - and it is also very suitable for Russia, despite the presence of avocado, a wild soup ingredient for us.
1
Prepare the necessary ingredients.
2
Place broth, chicken breast, and cumin in the pot.
- Chicken broth: 3 l
- Bone-in chicken breast: 2 pieces
- Ground cumin: 1 teaspoon
3
Blend onion and garlic with a quarter cup of water in a blender.
- Onion: 150 g
- Garlic: 5 clove
4
Add this mixture to the pot with the chicken. Bring to a boil, then reduce the heat, cover with a lid, and cook for 30 minutes.
- Bone-in chicken breast: 2 pieces
- Chicken broth: 3 l
- Ground cumin: 1 teaspoon
5
Cut the potatoes.
- Potato: 1 kg
6
Chop the cilantro.
- Cilantro: 50 g
7
Add half of the chopped cilantro and potatoes to the pot. Season with salt and pepper, cover, and cook until the potatoes are done.
- Cilantro: 50 g
- Potato: 1 kg
- Salt: to taste
- Ground black pepper: to taste
8
Remove the chicken from the soup, remove the bones, cut into large pieces and return to the soup. Add fresh cilantro and serve topped with avocado cubes and a slice of lime.
- Bone-in chicken breast: 2 pieces
- Cilantro: 50 g
- Avocado: 1 piece
- Lime: 1 piece
9
Cut the chicken into large pieces and return it to the soup. Add fresh cilantro.
- Bone-in chicken breast: 2 pieces
- Cilantro: 50 g
10
Serve topped with diced avocado and a slice of lime.
- Avocado: 1 piece
- Lime: 1 piece
