Peruvian-Bolivian quinoa and beef soup (Sopa de quinua)

1. Cut the beef neck into larger pieces, cover with the water, bring to the boil, skim and simmer for 1 hour.

2. Rinse the quinoa thoroughly in a sieve under plenty of cold water, rubbing it – this removes the bitter saponin.

3. In a frying pan, soften the finely chopped onion in the oil for 6 minutes, add the crushed garlic, cumin and oregano and fry for 1 minute; add to the soup.

4. Add the quinoa and cook for 15 minutes, then add the diced potatoes and carrots and chopped green beans and cook for another 15-20 minutes until everything is tender and the quinoa "sprouts" (its white ring becomes visible).

5. Lift out the meat, remove the bones, cut into bite-sized pieces and return to the pot; season with salt and pepper.

6. Ladle into deep bowls and sprinkle generously with chopped parsley.

Tip: Quinoa is the "mother grain" of the Andes – sopa de quinua is the everyday, nourishing soup of mountain villages that warms you up on cold evenings.