Beef soup is much more than a simple soup; it is a nutritious and complete broth that can easily serve as a main course due to the variety of ingredients it contains.
It is a traditional and comforting dish that has been part of the country's culinary culture for generations.
With influences from Spanish cuisine and the blending of local ingredients, this soup has become a staple of Guatemalan cooking.
Beef Soup
Ingredients
1 ½ pound of Diced beef
½ pound of Beef bone or beef tail (to be chopped into pieces)
2 Chopped carrots
2 Chopped potatoes
1 Small cabbage
1 Green plantain
1 Chopped yuca
1 Chayote
3 Corn on the cob
1 Large onion
2 Garlic cloves
1 Bell pepper
2 Celery stalks
Mint and cilantro leaves
1 pinch of Salt
1 pinch of Pepper
Preparation
Step 1 : Bring the meat to a boil for 45 minutes in 2.5 liters of water on low heat in a large pot, along with the garlic clove, salt, onion, and pepper.
Step 2 : Wash and cut the vegetables (potatoes, carrots, plantain, yuca, and corn).
Step 3 : Once the meat is tender, add more water (2 cups) and incorporate all the vegetables except the cilantro, mint, and celery.
Step 4 : Remember that vegetables have different cooking times; therefore, add the yuca about 10 minutes before the remaining vegetables.
Step 5 : After all the vegetables are soft, add the celery, mint leaves, and cilantro. Adjust the salt if necessary.
Step 6 : Leave the lid on for two minutes so the herbs release their aroma and flavor.
Step 7 : Finally, turn off the heat and serve hot.
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