Classic Bolivian Sopa de Maní (Peanut Soup) by Bolivianitade

Ingredients

• 500g (1.1 lb) beef stew meat, cut into chunks
• 3 liters (12 cups) water
• 200g (1 1/2 cups) raw Bolivian peanuts or roasted peanuts
• 1 liter (4 cups) water, for blending peanuts
• 2 tbsp sunflower oil
• 50g (1/2 cup) peas, fresh or frozen
• 2 medium carrots, finely grated
• 1/2 medium celery root, finely grated
• 1/2 medium onion, finely chopped
• 1/4 cup fresh parsley, finely chopped
• 1-2 garlic cloves, minced
• 1 tsp ground cumin
• 2 tsp, plus more to taste salt
• 85g (3 oz) spaghetti, broken into short lengths
• 7 medium potatoes, cut into fries
• 1/4 cup dried oregano
• for frying vegetable oil

Instructions

1. Bring 3 liters of water to a boil in a large pot. Add the beef and cook for 10 minutes, then reduce the heat to a steady simmer.
2. If using raw peanuts, boil them separately for 5 minutes. Blend the peanuts with 1 liter of water until very smooth.
3. Add the peas to the simmering beef. Grate the carrots and celery root, chop the onion and parsley, and mince the garlic.
4. Heat the sunflower oil in a skillet over medium heat. Sauté the carrots, celery root, onion, and parsley for 5-7 minutes until softened.
5. Add the garlic and cumin and cook for 1 minute, then transfer the vegetable mixture to the pot with the beef.
6. Season with salt and simmer for about 90 minutes, or until the beef is very tender.
7. While the soup simmers, fry the broken spaghetti in vegetable oil until golden and crisp. Drain well.
8. Fry the potatoes in batches at 350°F (175°C) until golden and cooked through, then drain on paper towels.
9. Stir the blended peanut sauce and fried spaghetti into the soup. Add the oregano and simmer for a few minutes more.
10. Ladle the sopa de mani into bowls and top generously with the fries.