Makes about 4 servings if main course, 6 if appetizer.
Sweet potatos - About 2 large potatos.
Potatos - About 3 or 4, medium sized. I like using red potatos.
Onion - One large onion or a couple of smaller ones.
Carrots - About 2 or 3, medium sized.
Wild rice - About a cup.
Dried Aji Amarillo or Aji Panca hot peppers - These peppers have an incredibly rich, smokey flavor. You'll want 2 or 3.
Salt, pepper, and basil - This should be done to taste. I usually use about two tablespoons of salt. Some fresh basil is also nice.
Tomato paste - About 1 medium jar.
Paprika - About 1 or 2 teaspoons.
Flour - About 3 or 4 tablespoons, I use whole wheat four.
Sour cream - About 3 or 4 tablespoons.
Clean and chop up the onion and carrots. I simply wash the potatos (sweet and red) and then chop them up. It's not necessary to peel them - simply remove any black spots or blemishes.
Add all the ingredients except for the tomato paste, paprika, flour, and sour cream to a pressure cooker. Fill with water to about an inch over the top of the ingredients. Cook until the potatos are fully cooked. This means about 8 minutes of cooking after the pressure has come up to the full level and the cooker is "whistling". You can use a regular pot too but cooking time will be longer.
Once the potatos are done, let the pressure drop and then open the pressure cooker. Never try to open a cooker that is still under pressure, you can get severely burned! Add the tomato paste and bring the soup back to a boil.
While the soup is coming back up to a boil, it's time to prepare a flour mixture that will thicken up the soup and add additional flavor. Add some olive oil to a small pot and set it on low heat. Add the paprika and saute lightly, being careful not to burn it. Add the flour and stir up until the mixture is nice and consistent. Brown the flour lightly, turn off the heat, and then add the sour cream. Keep stiring until any potential lumps have been smoothed out.
Draw a little of the liquid from the soup and add it to the flour mixture. Stir until everything is smooth. Keep adding liquid from the soup bit by bit until the flour mixture is smooth and runny. Now add the entire mixture into the soup and stir until it is evenly distributed. Keep heating the soup until it is boiling once again. The soup is now ready to be served.
This soup makes an awesome appetizer but can also stand on it's own for a full meal. Serve with a nice hearty bread.
© Pal Pocsi 2004