Ingredients with Measurements:
- 1 pound of pikauba (dried beef)
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 tablespoon of olive oil
- 1 teaspoon of cumin
- 1 teaspoon of paprika
- 1 teaspoon of oregano
- 1 bay leaf
- 6 cups of water
- 2 potatoes, peeled and diced
- 1 carrot, peeled and diced
- Salt and pepper to taste
- Fresh parsley for garnish
Special equipment needed: None
Step-by-step instructions:
1. Rinse the pikauba under cold water and soak it in a bowl of water for 2 hours.
2. In a large pot, heat the olive oil over medium heat.
3. Add the chopped onion and minced garlic to the pot and sauté until the onion is translucent.
4. Add the cumin, paprika, oregano, and bay leaf to the pot and stir for 1 minute.
5. Drain the pikauba and add it to the pot, along with 6 cups of water.
6. Bring the soup to a boil, then reduce the heat to low and let it simmer for 1 hour.
7. Add the diced potatoes and carrots to the pot and let it cook for another 30 minutes, or until the vegetables are tender.
8. Season the soup with salt and pepper to taste.
9. Serve hot, garnished with fresh parsley.
2 hours and 30 minutes
Temperature: Medium heat for sautéing, boiling, and simmering
Serving size: 4-6 servings
Nutritional information:
- Calories: 240
- Fat: 8g
- Carbohydrates: 20g
- Protein: 22g
- Sodium: 450mg
- Fiber: 3g
Substitutions for ingredients:
- Pikauba can be substituted with any other dried beef or jerky.
- Olive oil can be substituted with any other cooking oil.
- Fresh parsley can be substituted with cilantro or green onions.
Variations:
- Add chopped tomatoes or tomato sauce for a richer flavor.
- Add chopped bell peppers or hot peppers for a spicier soup.
- Add cooked beans or lentils for a heartier soup.
Tips and tricks:
- Soaking the pikauba beforehand helps to remove excess salt and soften the meat.
- Adjust the seasoning to your taste, adding more or less spices as desired.
- If the soup is too thick, add more water or broth to thin it out.
Storage instructions:
- Store leftover soup in an airtight container in the refrigerator for up to 3 days.
- Freeze leftover soup for up to 3 months.
Reheating instructions:
- Reheat soup in a pot over medium heat until heated through.
Presentation ideas:
- Serve the soup in individual bowls, garnished with fresh parsley or cilantro.
Garnishes:
- Fresh parsley, cilantro, or green onions.
Pairings:
- Serve with crusty bread or crackers.
Suggested side dishes:
- Salad or roasted vegetables.
Troubleshooting advice:
- If the soup is too salty, add more water or broth to dilute the saltiness.
- If the soup is too thin, let it simmer longer to reduce and thicken.
Food safety advice:
- Make sure to soak the pikauba beforehand to remove excess salt and bacteria.
- Store leftover soup in the refrigerator or freezer promptly.
Food history:
- Pikauba soup is a traditional Brazilian dish, originating from the state of Minas Gerais.
Flavor profiles:
- Savory, smoky, and slightly spicy.
Serving suggestions:
- Serve as a main dish for lunch or dinner.
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