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Soup made with various types of meat, vegetables, along with both wine & beer


Yield 8
Preparation time 30 mins
Cooking time 2-3 hours
Main Ingredient Meat/Vegetables


  • 1 chicken, cut into eight pieces
  • 1 kg (2.2 pounds) of chuck steak cut into bite sized pieces
  • 500 gms diced lamb (shoulder meat is a good choice)
  • 4 large potatoes peeled and quartered 
  • 4 corn cobs each cut into two pieces
  • 125 gms of pumpkin peeled
  • 3 carrots peeled
  • 1 cup of fresh peas
  • 1 turnip peeled 
  • 2 sprigs of parsley
  • 1 stick of celery
  • 3 bay leaves
  • 4 green chili peppers (remove seeds for a less spicy dish)
  • 1 onion
  • 1 cup of good quality white wine
  • 1 cup of beer
  • 1/2 tsp of whole white peppercorns
  • 1 fresh red chili pepper, cut into eight pieces (remove seeds for a less spicy dish)
  • 1/2 tsp of ground oregano
  • 1 tsp of ground star anise or one whole piece
  • 1 tbs sugar
  • salt to taste
  • 1/2 cup raisins (optional)


  1. Slice (julienne style)  the carrots, turnips, pumpkin, onions chilies and celery. 
  2. Put the meat, peppercorns, salt, vegetables (above) in a large saucepan. Mix very well. Cook over a low heat for two to three hours
  3. When the meats are nearly fully cooked, add the whole (peeled) potatoes and boil until tender.
  4. Meanwhile, in a second pot with plenty of water cook the corn, peas, anise and add the sugar. Drain and add to the meat stew.
  5. Add the wine, beer, bay leaves (raisins (optional) and oregano. Allow to boil. Remove bay leaves.
  6. Serve in a bowl, with one piece of each type of meat, potatoes, vegetables and corn. Garnish with parsely (optional)