Olla de Carne (Costa Rican Beef and Vegetable Soup)
Local name: Olla de carne
In short: Sunday beef soup with cassava, green plantain, corn, chayote and squash, simmered until tender and served with rice and lime. It takes about 3 h in total and makes 6 servings.
- Prep
- 30 min
- Cook
- 2 h 30 min
- Total
- 3 h
- Servings
- 6
- Difficulty
- Easy
- Calories
- 590 kcal
Olla de carne is the big Sunday soup of Costa Rican homes: a pot of beef on the bone simmered with roots, plantain, corn, chayote and squash until the broth turns rich and slightly sweet. Each vegetable goes in at its own time so everything ends up tender but whole. It is served in deep bowls with rice on the side, a squeeze of lime and a handful of chopped cilantro, and it feeds a crowd.
Instructions
- Put the beef, water, onion, bell pepper, garlic, cilantro bundle and salt in a large pot. Bring to a boil and skim off the foam. Partly cover and simmer for 1 1/2 hours until the beef is tender.
- Remove and discard the cilantro bundle, onion and pepper. Add the yuca and plantains and simmer for 15 minutes.
- Add the potatoes, corn and carrots and simmer for 10 minutes more.
- Add the chayotes and squash and simmer for 10 to 15 minutes, until every vegetable is tender but still holds its shape. Taste the broth and adjust the salt.
- Serve in deep bowls with a piece of beef and a bit of each vegetable. Sprinkle with cilantro and serve with rice and lime wedges.
Tips
- Use whatever roots you can find. Taro, sweet potato or turnip can replace local roots. Add soft vegetables last so they do not fall apart.
- Chill the soup overnight and lift off the fat that sets on top for a lighter broth.
Questions and answers
Can I make olla de carne ahead of time?
Yes. Cook it a day ahead, refrigerate it and skim off the fat. Reheat gently so the vegetables stay whole.
Can olla de carne be frozen?
Freeze the broth and beef for up to 3 months. Roots and plantain turn soft after freezing, so add freshly cooked ones when you reheat.
What cut of beef is best for olla de carne?
Bone-in shank, short ribs or oxtail give the richest broth. Boneless chuck works but makes a lighter soup.
How long does it take to make Olla de Carne (Costa Rican Beef and Vegetable Soup)?
About 3 h in total: 30 min of preparation and 2 h 30 min of cooking.
How many calories are in Olla de Carne (Costa Rican Beef and Vegetable Soup)?
About 590 kcal per serving, with 33 g of protein, 87 g of carbohydrates and 12 g of fat. These values are estimates.
Nutrition per serving
| Calories | 590 kcal |
|---|---|
| Protein | 33 g |
| Carbohydrates | 87 g |
| Fat | 12 g |
| Fiber | 10 g |
| Sugar | 12 g |
| Sodium | 900 mg |
Estimated values, calculated from the ingredients.
