Sopa De Mani
Ingredients
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- 1 cup raw peanuts
- 8 cups beef stock
- 1 medium russet potato – peeled, cut into matchsticks
- 2 cups vegetable oil – for frying and sautéing
- 2 1/2 tsp kosher salt – divided
- 1/2 tsp black pepper – ground
- 1 pound beef chuck – cut into 0.5-inch cubes, patted dry
- 1 medium yellow onion – finely chopped
- 1 large carrot – small dice
- 1 stalk celery stalk – small dice
- 3 cloves garlic – minced
- 1 tsp ground cumin
- 1 tsp sweet paprika
- 1 tbsp aji amarillo paste
- 1 leaf bay leaf
- 1/4 cup long-grain rice – rinsed
- 2 medium yellow potatoes – 0.5-inch dice
- 1 cup frozen peas
- parsley – chopped (for serving)
Instructions
1. Set up: Prepare all produce and the beef as indicated in the ingredient list; rinse the rice until the water runs clear and set everything aside.
2. Toast the raw peanuts in a dry skillet over medium heat, stirring, until fragrant and lightly golden, 4–6 minutes; cool slightly. Blend the peanuts with 2 cups of the beef stock until very smooth, 1–2 minutes, then strain through a fine sieve; set the peanut puree aside.
3. Heat the vegetable oil in a medium pot to 350°F. Pat the potato matchsticks very dry and fry in batches until golden and crisp, 2–3 minutes per batch; drain on paper towels and keep warm. Carefully reserve 2 tbsp of the frying oil for the soup base.
4. Heat the reserved oil in a large heavy pot over medium-high. Season the beef chuck with half of the kosher salt and all the black pepper, add to the pot, and brown in batches until well colored, 5–7 minutes; transfer to a plate.
5. Reduce heat to medium, add the yellow onion, carrot, and celery, and cook, stirring, until softened, 4–6 minutes, scraping up browned bits.
6. Stir in the garlic, ground cumin, sweet paprika, and aji amarillo paste and cook until aromatic, 30–60 seconds.
7. Return the beef and any juices, pour in the remaining stock, and add the bay leaf. Bring to a boil, then reduce to a gentle simmer. Stir in the long-grain rice and cook, stirring occasionally, until the rice is just starting to soften, 10 minutes.
8. Add the yellow potatoes and simmer until the potatoes are tender, 10–12 minutes.
9. Whisk the peanut puree to loosen and stir it into the pot gradually. Simmer gently, stirring often to prevent sticking, until the soup is slightly thickened and the rice and beef are tender, 10–15 minutes. Fold in the frozen peas during the last 3–4 minutes. Remove and discard the bay leaf; taste and adjust seasoning as needed.
10. Ladle the sopa de mani into bowls and top generously with the crispy potato matchsticks and parsley. Serve hot.
Sopa de maní is a beloved Bolivian peanut soup known for its silky, nutty broth enriched with tender beef, vegetables, and a hint of warm spices. The texture is creamy without dairy, thanks to finely ground peanuts that thicken and enrich the stock. A hallmark finishing touch is a crown of crispy shoestring potatoes, which adds crunch to contrast the gentle, soothing soup beneath.
Rooted in the Bolivian Andes, sopa de maní is served at home kitchens, markets, and celebrations across the country. While peanuts are native to South America, Bolivians developed this distinct soup by blending ground peanuts into meat broths, adapting local chilies and seasonings over time. Today it remains an emblematic national dish, especially associated with Cochabamba and La Paz, where vendors and restaurants each guard their own cherished variations.