Sopa de tortuga, receta iberoamericana

Esta sopa es preparada en el caparazón de la tortuga, preferiblemente se cocina con fuego de leña. Coloque el caparazón al fuego, con el agua, las presas de tortuga, ralle el plátano y agréguelo a la sopa, revuelva continuamente para evitar que el plátano se pegue, condimente con la sal y el sacha-culantro.

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Sopa de tortuga