Cazuela chilena (Chilean beef and vegetable soup)
Chile’s favourite family soup: every bowl gets a piece of beef, a potato, a wedge of pumpkin and a round of corn in a clear, cumin-scented broth.
- 135 min25 prep · 110 cook
- MediumDifficulty
- 520 kcalper serving
Ingredients
- Beef short rib or shin, in 6 pieces1 kg
- Water2.5 l
- Onion1
- garlic2 cloves
- Carrot1
- Red pepper1
- Ground cumin1 tsp
- Dried oregano1 tsp
- Medium potatoes6
- Pumpkin, in 6 wedges600 g
- Corn cobs2
- Green beans150 g
- Long-grain rice50 g
- Olive oil2 tbsp
- Chopped coriander3 tbsp
- Saltto taste
- Black pepperto taste
Missing something? Ingredients with × can be left out.
Steps
- 1
Brown the beef in the oil in a large pot. Add the chopped onion, garlic, carrot and pepper with the cumin and oregano and fry for a few minutes.
- 2
Pour in the water, season with salt and simmer until the beef is tender, skimming now and then.
- 3
Add the peeled whole potatoes and the corn cut into rounds and cook for 15 minutes.
- 4
Add the pumpkin, the green beans and the rice and cook until the rice is done and the pumpkin is soft but whole.
- 5
Season with salt and pepper. Serve one piece of each in every bowl with plenty of broth and coriander on top.
Tips and questions
- Why are the vegetables left whole?
- That’s the tradition: each bowl gets one piece of meat, one potato, one pumpkin wedge and one piece of corn. It also keeps the broth clear.
- Can I make it with chicken?
- Yes, cazuela de ave is very common. Use bone-in chicken pieces and simmer them for about 30 minutes before adding the potatoes.
Enjoy your meal!
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