Olla de Carne (Olla de carne)
Overview
Olla de carne is the classic beef and vegetable soup of Costa Rica. Bone-in beef is simmered slowly with onion, garlic, coriander and peppers until tender, then the pot is filled with large pieces of yuca, chayote, corn on the cob, green plantain, carrot, potato, tiquisque and ñampí. The clear, hearty broth is served with the meat and vegetables, with white rice on the side. The vegetables are cut into large pieces so that they hold their shape, and the soup is usually eaten as a complete meal. A squeeze of lime and some chopped coriander are common at the table.
History
The name means pot of meat, and it is often called the national soup of Costa Rica. It is a typical Sunday family meal, and it is said to cure colds and hangovers. The many tubers in it reflect the rural farming traditions of the Central Valley. Many families make a large pot so that it can be shared and reheated.
Main ingredients
Beef shank or short ribs, yuca, chayote, corn on the cob, green plantain, tiquisque and potato. The soup is built on beef broth and is usually served hot. Diet: contains meat; usually gluten-free.
Explore: Beef soups · Potato soups · Corn soups
Recipe outline serves 4 · ~180 min
Ingredients
- 1 kg beef shank or short ribs
- 300 g yuca, 2 chayotes, 2 ears corn
- 1 green plantain, 2 carrots, 2 potatoes
- 200 g tiquisque or taro
- 1 onion, 3 garlic cloves, 1 sweet pepper
- coriander, salt
- white rice to serve
Allergens: None of the 14 major allergens in the base recipe. Based on the typical recipe. Recipes and products vary; always check labels if you have an allergy.
Method
- Simmer the beef in 3 l water with onion, garlic, pepper and coriander for 1.5 hours.
- Add the corn, yuca, tiquisque and plantain and cook for 20 minutes.
- Add the chayote, carrots and potatoes and cook until tender.
- Season and serve with rice.
Sources
Description, history and recipe written by SoupWiki and checked against the sources above. Calories and times are rough estimates.
