Soups
Chilean Beef and Vegetable Soup
Ingredients
- - 1 kg (2.2 lb) beef short ribs or shank, bone-in
- - 2.5 L (10 cups) water
- - 1 onion, quartered
- - 2 carrots, peeled and cut into large chunks
- - 2 potatoes, peeled and halved
- - 200 g (7 oz) pumpkin, peeled and cut into large chunks
- - 1 ear corn, cut into 3-4 rounds
- - 100 g (1/2 cup) rice
- - 1 tsp ground cumin
- - Salt and pepper, to taste
- - Fresh coriander, chopped, to serve
Method
- Place the beef in a large stockpot with the water and bring to a boil, skimming off any foam that rises.
- Reduce to a gentle simmer, add the onion, and cook covered for 1 hour until the beef is tender.
- Add the carrots, potatoes, pumpkin and corn, and simmer for 20 minutes.
- Stir in the rice and cumin, and cook a further 15 minutes until the rice is tender and vegetables are soft.
- Season with salt and pepper.
- Serve each bowl with a piece of beef, a chunk of each vegetable, broth and rice, scattered with coriander.
Introduction: Cazuela is the quintessential Chilean home-cooked soup, a clear broth built around a large piece of beef and whole vegetables, traditionally served as a full meal in itself.
Cultural Background: Cazuela is the quintessential Chilean home-cooked soup, a clear broth built around a large piece of beef and whole vegetables, traditionally served as a full meal in itself. Nearly every Chilean family has its own version passed down through generations.
Tips: Skim the broth well in the first 10 minutes of boiling for the clearest, cleanest-tasting cazuela.
Variations: A chicken version (cazuela de ave) uses chicken thighs instead of beef; some regions add green beans or zapallo italiano (a Chilean marrow squash). A vegetable-only version can be made with vegetable stock, though it is not the traditional form.
Soups
Storage: Refrigerate for up to 3 days; freezes well for up to 3 months (the rice may soften further on reheating).
Reheating: Reheat gently on the stovetop over low-medium heat until piping hot, adding a splash of water if the broth has thickened. Nutrition (approx., per serving) Approx. 380 kcal, 26g protein, 34g carbohydrate, 14g fat, 5g fiber per serving.
FAQs
Q: Is cazuela a soup or a stew?
A: It sits between the two — a light broth with generous, whole pieces of meat and vegetables, meant to be eaten as a complete meal.
Q: Can I use a slow cooker?
A: Yes, brown the beef first if desired, then cook on low for 6-7 hours, adding vegetables in the last 1-2 hours.