Bolivian Andean Lamb and Dried Potato Soup

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This traditional Andean soup from Bolivia's highland plateaus combines fork-tender lamb with chuño (freeze-dried potatoes), mote wheat, choclo corn, and fresh herbs in a single deeply nourishing pot. It is the signature one-bowl meal of La Paz families, prized for its earthy backbone from rehydrated chuño and the bright herbal lift from mint and parsley. Served bubbling hot, it warms the body through cold mountain evenings and showcases centuries of indigenous Bolivian pantry wisdom.

Nutrition Facts

Per serving (estimated)

• 520 kcalCalories
• 22 gFat
• 8 gSaturated Fat
• 48 gCarbs
• 9 gFiber
• 5 gSugar
• 34 gProtein
• 780 mgSodium
• 1,150 mgPotassium
• 95 mgCalcium
• 5 mgIron
• 22 mgVitamin C
• 360 mcgVitamin A

Ingredients

For the broth and lamb

• 2 lb (900 g) bone-in lamb shoulder, cut into 1.5-inch pieces
• 1 lb (450 g) beef marrow bones, split
• 10 cups (2.4 L) cold water
• 1 large white onion, quartered
• 6 garlic cloves, smashed
• 2 dried bay leaves
• 1 tbsp coarse kosher salt

For the vegetables and grains

• 4 oz (115 g) chuño negro (freeze-dried black potatoes), soaked overnight
• 1 cup (200 g) mote (hulled wheat kernels) or wheat berries, soaked 4 hours
• 1/2 cup dried split fava beans, soaked 4 hours
• 2 medium white potatoes, peeled and cut into 1-inch cubes
• 2 large carrots, peeled and cut into 1/2-inch rounds
• 1 cup cooked choclo kernels or white hominy, drained
• 1 small ripe tomato, finely diced
• 1 tsp ground cumin

For finishing and herbs

• 1/2 cup fresh flat-leaf parsley, finely chopped
• 1/4 cup fresh mint leaves, chopped
• 2 tbsp fresh oregano (or 1 tbsp dried Mexican oregano)
• 1 locoto or 1 tsp aji amarillo paste, minced (optional)
• 1 tsp freshly cracked black pepper
• Extra fresh parsley and a drizzle of olive oil, to serve

Directions

1. Place the chuño in a bowl, cover with cold water, and soak overnight (8-12 hours); drain and rinse three times until water runs clear. Separately, soak the mote and fava beans in cold water for at least 4 hours, then drain.
2. In a heavy 6-quart stockpot, combine lamb pieces, beef bones, cold water, onion, garlic, bay leaves, and salt. Bring to a boil over high heat, skimming any grey foam that rises for about 5 minutes.
3. Reduce heat to low so the broth barely simmers; cook partially covered for 50 minutes, until the lamb is fork-tender. Lift out the lamb and bones, set the meat aside, then strain the broth through a fine-mesh sieve into a clean pot, discarding the aromatics.
4. Skim off and discard about 1/4 cup of surface fat from the broth. Return the broth to a gentle simmer and stir in the drained chuño, mote, fava beans, white potatoes, carrots, choclo, tomato, and cumin.
5. Simmer uncovered for 30-35 minutes, until the chuño has softened and lost its grittiness, the mote is tender with a faint chew in the center, and the potatoes just yield to a knife.
6. Discard the beef bones and pull the lamb into large bite-sized chunks, discarding any large pieces of fat. Return the lamb to the pot and stir in the parsley, mint, oregano, locoto (if using), and black pepper.
7. Taste and adjust salt. Remove from heat and let the soup rest for 5 minutes so the herbs perfume the broth, then ladle into warmed bowls, drizzling each with a touch of olive oil and scattering extra parsley on top.
8. Serve immediately with crusty bread or a side of llajwa (a Bolivian salsa of tomato, onion, and locoto) for an authentic table setting.

Cook’s Notes

• Chuño (freeze-dried Andean potatoes) is essential for authentic flavor and texture; substitute only freeze-dried hash browns in an absolute pinch, and never with fresh potatoes alone.
• For the cleanest broth, make it one day ahead: cool, refrigerate overnight, and scrape away the solidified fat layer before reheating and adding the grains and vegetables.
• Traditional chairo keeps the mote slightly chewy in the center – if you prefer it fully soft, soak the grains a full 12 hours and simmer an extra 10 minutes.
• Locoto delivers the signature Bolivian heat; if unavailable, use a minced habanero or skip it for a milder, kid-friendly bowl.
• Leftovers taste even better the next day as the chuño fully mellows into the broth; store covered in the refrigerator for up to 3 days and add a splash of water when reheating.

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