Ecuadorian Húsleves: Hearty Beef Soup with a Tropical Twist

Ingredients

In this Ecuadorian adaptation of Húsleves, we incorporate traditional Ecuadorian ingredients and flavors to give the dish a unique twist. Instead of using potatoes, we use yuca, a starchy root vegetable commonly found in Ecuadorian cuisine. Additionally, we add ripe plantains to the soup, which lend a subtle sweetness and tropical flavor. These modifications infuse the dish with the vibrant tastes of Ecuador while still maintaining the heartiness and comforting qualities of the original Hungarian recipe. We alse have the original recipe for Húsleves, so you can check it out.

• 500g (1.1 lb) beef stew meat, cubed 500g (1.1 lb) beef stew meat, cubed
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, diced 1 onion, diced
• 3 garlic cloves, minced 3 garlic cloves, minced
• 2 carrots, sliced 2 carrots, sliced
• 2 celery stalks, sliced 2 celery stalks, sliced
• 1 red bell pepper, diced 1 red bell pepper, diced
• 1 ripe plantain, peeled and sliced 1 ripe plantain, peeled and sliced
• 1 yuca, peeled and cubed 1 yuca, peeled and cubed
• 4 cups (950ml) beef broth 4 cups (950ml) beef broth
• 2 cups (470ml) water 2 cups (470ml) water
• 1 teaspoon cumin 1 teaspoon cumin
• 1 teaspoon paprika 1 teaspoon paprika
• Salt and pepper, to taste Salt and pepper, to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 15g, 4g
• Carbohydrates (total, sugars): 25g, 8g
• Protein: 28g
• Fiber: 4g
• Salt: 1.5g

Preparation

1. 1.
   In a large pot, heat the vegetable oil over medium heat. Add the beef stew meat and cook until browned on all sides. Remove the meat from the pot and set aside.
2. 2.
   In the same pot, add the diced onion and minced garlic. Sauté until the onion is translucent.
3. 3.
   Add the carrots, celery, and red bell pepper to the pot. Cook for a few minutes until the vegetables start to soften.
4. 4.
   Return the browned beef to the pot and add the sliced plantain and cubed yuca.
5. 5.
   Pour in the beef broth and water. Stir in the cumin, paprika, salt, and pepper.
6. 6.
   Bring the soup to a boil, then reduce the heat to low. Cover the pot and simmer for about 1 hour, or until the beef is tender and the flavors have melded together.
7. 7.
   Serve the Ecuadorian Húsleves hot, garnished with fresh cilantro.

Treat your ingredients with care...

• Plantains — Choose ripe plantains with yellow skin for a sweeter flavor. Green plantains can be used for a more savory taste.
• Yuca — Make sure to peel the yuca thoroughly, removing the tough outer layer before cubing it for the soup.

Tips & Tricks

• For a spicier kick, add a diced jalapeño or a pinch of cayenne pepper.
• If yuca is not available, you can substitute it with potatoes.
• Serve the soup with a squeeze of fresh lime juice for a burst of citrus flavor.
• This soup tastes even better the next day, as the flavors continue to develop.
• Feel free to customize the vegetables in the soup based on your preferences or what's in season.

Serving advice

Serve the Ecuadorian Húsleves as a main course, accompanied by warm crusty bread or rice. It pairs well with a fresh green salad on the side.

Presentation advice

Garnish each bowl of soup with a sprig of fresh cilantro to add a pop of color. Serve the soup in deep bowls to showcase the vibrant colors of the vegetables and the rich broth.