Muisca Beef Soup

Ingredients

While the original Vietnamese Phở bò is known for its delicate balance of flavors with ingredients like star anise and fish sauce, the Muisca Beef Soup takes a different approach. It incorporates indigenous spices and herbs such as cumin, coriander, and ají peppers, which are characteristic of Muisca cuisine. Additionally, the Muisca version includes traditional Andean ingredients like potatoes and native herbs for garnishing. We alse have the original recipe for Phở bò, so you can check it out.

• 500g (1.1 lb) beef, thinly sliced 500g (1.1 lb) beef, thinly sliced
• 1 onion, chopped 1 onion, chopped
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 2 tomatoes, diced 2 tomatoes, diced
• 2 potatoes, peeled and cubed 2 potatoes, peeled and cubed
• 1 carrot, sliced 1 carrot, sliced
• 1 teaspoon cumin powder 1 teaspoon cumin powder
• 1 teaspoon coriander powder 1 teaspoon coriander powder
• 1 ají pepper, seeded and minced 1 ají pepper, seeded and minced
• 4 cups (950ml) beef broth 4 cups (950ml) beef broth
• Salt and pepper, to taste Salt and pepper, to taste
• Fresh cilantro and parsley, for garnish Fresh cilantro and parsley, for garnish

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 12g, 4g
• Carbohydrates (total, sugars): 20g, 4g
• Protein: 40g
• Fiber: 4g
• Salt: 2g

Preparation

1. 1.
   In a large pot, heat some oil over medium heat. Add the chopped onion and minced garlic, and sauté until fragrant.
2. 2.
   Add the beef slices to the pot and cook until browned on all sides.
3. 3.
   Stir in the diced tomatoes, cumin powder, coriander powder, and minced ají pepper. Cook for a few minutes until the tomatoes soften.
4. 4.
   Pour in the beef broth and bring the mixture to a boil. Reduce the heat to low and let it simmer for about 30 minutes.
5. 5.
   Add the cubed potatoes and sliced carrots to the pot. Continue simmering until the vegetables are tender.
6. 6.
   Season with salt and pepper according to taste.
7. 7.
   Serve the Muisca Beef Soup hot, garnished with fresh cilantro and parsley.

Treat your ingredients with care...

• Beef — For a more tender result, choose cuts of beef that are suitable for slow cooking, such as chuck or brisket.
• Ají pepper — Adjust the amount of ají pepper according to your preferred level of spiciness. You can also substitute it with a milder pepper variety if desired.
• Potatoes — To ensure even cooking, try to cut the potatoes into uniform cubes.

Tips & Tricks

• For an extra burst of flavor, toast the cumin and coriander seeds before grinding them into powder.
• If you prefer a thicker soup, you can mash some of the cooked potatoes to create a creamier texture.
• Feel free to add other vegetables of your choice, such as corn or peas, to enhance the nutritional value and variety of the soup.
• Serve the Muisca Beef Soup with a side of traditional Andean bread, such as arepas or cornbread, for a complete meal.
• Leftovers can be stored in the refrigerator for up to three days. The flavors tend to develop further, making it even more delicious the next day.

Serving advice

Serve the Muisca Beef Soup hot in individual bowls. Sprinkle fresh cilantro and parsley on top for a vibrant and aromatic garnish. Accompany the soup with warm Andean bread for a satisfying meal.

Presentation advice

To enhance the presentation, place a few slices of cooked beef on top of the soup and arrange the vegetables in an appealing manner. Drizzle a small amount of olive oil over the soup for an added touch of richness.