Ingredients with Measurements:
- 1 pound charque (dried beef), cut into small pieces
- 1 onion, chopped
- 2 garlic cloves, minced
- 2 carrots, peeled and chopped
- 2 potatoes, peeled and chopped
- 1 cup chopped cabbage
- 1 cup chopped kale
- 6 cups beef broth
- 1 tablespoon olive oil
- Salt and pepper to taste
Special equipment needed:
- Large pot
- Wooden spoon
- Cutting board
- Chef's knife
Step-by-step instructions:
1. In a large pot, heat the olive oil over medium heat. Add the onion and garlic and sauté until the onion is translucent.
2. Add the charque and sauté for a few minutes until it starts to brown.
3. Add the carrots, potatoes, cabbage, and kale. Stir to combine.
4. Pour in the beef broth and bring to a boil.
5. Reduce the heat to low and let the soup simmer for 30-40 minutes, or until the vegetables are tender.
6. Season with salt and pepper to taste.
Time:
Preparation time: 20 minutes
Cooking time: 40 minutes
Temperature:
Medium heat
Serving size:
6 servings
Nutritional information:
Calories: 250
Fat: 8g
Carbohydrates: 20g
Protein: 25g
Fiber: 4g
Substitutions for ingredients:
- Charque can be substituted with beef jerky or shredded beef.
- Cabbage can be substituted with bok choy or spinach.
- Kale can be substituted with collard greens or Swiss chard.
Variations:
- Add a can of diced tomatoes for a more tomato-based soup.
- Use chicken broth instead of beef broth for a lighter soup.
- Add some hot sauce or chili flakes for a spicier soup.
Tips and tricks:
- Soak the charque in water for a few hours before using it to soften it up.
- Cut the vegetables into small pieces to ensure they cook evenly.
- Taste the soup before adding salt, as the charque can be quite salty already.
Storage instructions:
Store the soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the soup in a pot over medium heat until heated through.
Presentation ideas:
Serve the soup in bowls with a sprinkle of chopped parsley or cilantro on top.
Garnishes:
Chopped parsley or cilantro
Pairings:
Crusty bread or cornbread
Suggested side dishes:
Green salad or roasted vegetables
Troubleshooting advice:
- If the soup is too thick, add more broth or water to thin it out.
- If the soup is too salty, add more vegetables or broth to dilute the saltiness.
Food safety advice:
- Make sure to cook the charque thoroughly to avoid any risk of foodborne illness.
- Store the soup in the refrigerator within 2 hours of cooking to prevent bacterial growth.
Food history:
Charque is a traditional South American food that originated in the Andean region. It was originally made by drying and salting meat to preserve it for long periods of time.
Flavor profiles:
Savory, salty, and hearty
Serving suggestions:
Serve the soup as a main dish for lunch or dinner.
Related Categories
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Region: Brazilian
Taste: Savory, Tangy, Herbal, Earthy, Comforting