Chairo péruvien
Une soupe épaisse des hauts plateaux péruviens, à l'agneau, à l'orge et au chuño (pomme de terre séchée).
Portions
Ingrédients
Nutrition
Par portion
Étapes
Soak the chuño
If you have not already, soak the chuño in cold water overnight so it softens and swells. Drain it, peel off any dark loose skin, rinse well and set aside; it will finish cooking in the soup.
- 80 g dried chuño
✅ C'est prêt quand : chuño is soft and swollen, with loose dark skin removed
Brown the lamb
Season the lamb with salt and pepper. Heat the oil in a large heavy pot (at least 5 to 6 litres) over high heat and sear the lamb in batches, about 8 to 10 minutes per batch, until deep golden brown on all sides, then remove and set aside.
- 800 g lamb
- 2 tbsp vegetable oil
- to taste salt and pepper
✅ C'est prêt quand : lamb is deep golden brown on all sides
Build the base
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
Simmer the lamb
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
Add potatoes and carrot
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
Finish the vegetables
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
Season and serve
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
Soak the chuño
If you have not already, soak the chuño in cold water overnight so it softens and swells. Drain it, peel off any dark loose skin, rinse well and set aside; it will finish cooking in the soup.
- 80 g dried chuño
✅ C'est prêt quand : chuño is soft and swollen, with loose dark skin removed
Brown the lamb
Season the lamb with salt and pepper. Heat the oil in a large heavy pot (at least 5 to 6 litres) over high heat and sear the lamb in batches, about 8 to 10 minutes per batch, until deep golden brown on all sides, then remove and set aside.
- 800 g lamb
- 2 tbsp vegetable oil
- to taste salt and pepper
✅ C'est prêt quand : lamb is deep golden brown on all sides
Build the base
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
Simmer the lamb
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
Add potatoes and carrot
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
Finish the vegetables
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
Season and serve
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
The Story Behind the Dish
Chairo belongs to the high, cold plains around Lake Titicaca, where Aymara and Quechua communities have long relied on chuño, potatoes freeze-dried through repeated freezing and sun-drying, to survive the harshest months. Barley arrived with the Spanish but was quickly folded into Andean cooking, pairing naturally with native potatoes and highland herbs.
The soup is built to feed and warm people through bitterly cold nights at altitude, and it remains a staple of family tables and market stalls in Puno and across the southern highlands.
⭐ Why It's Famous
Chairo is prized for being filling, warming and resourceful, turning humble preserved and root ingredients into a soup rich enough to be a full meal on its own.
💡 Fun Fact
Chuño, the freeze-dried potato at the heart of this soup, is one of the oldest food preservation techniques in the world, developed in the Andes long before refrigeration existed.
Puno, Peruvian Altiplano
-15.84°S, -70.02°W
Recettes similaires
Comments (0)
No comments yet. Be the first to share your thoughts!