Cazuela is the name of a South American Spanish-originated soup. It’s a mid-thick rich flavoured stock obtained from cooking several kinds of meats and vegetables mixed together. This recipe is for 8 people.
Ingredients:
- 3/4 cup of rice
- 1 chopped medium onion
- 0.5 kg (1.1 lb) of potaoes, cut in squares
- 1 cup of carrots, cut in squares
- 1 cup of buttercup squash, cut in squares
- 1 cup of chopped green beans
- 3 chopped celery sticks
- 1/2 teaspoon of cumin
- Salt
- 1 tablespoon of aji panca paste
- 1 kg (2.2 lb) of beef in pieces
- 1 kg (2.2 lb) of bones (to make the stock)
- 2 corns in pieces
- 1 cup of peas
- 2 tablespoons of butter
- 3 chopped cloves of garlic in very little pieces
- 1/2 teaspoon of pepper
- Chopped parsley
Preparation:
Boil the bones in 4 1/2 litres of water during 1 hour in a covered pot. When the stock is ready, take out the bones.
In another pot, put the butter with a little of oil and let it gets melt. Add the onions and fry until it gets brown.
Add the beef, garlics, pepper, aji panca and cumin. Make a mix.
Add the 4 liters of boiling stock and boil 45 min.
Add the rice, green beans, peas, celeries, carrots, potatoes and squash. Boil on a low flame until it gets ready.
Serve sprinkling the chopped parsley.
