Estimated Nutrition (whole recipe, rough)
Counts 28 of 32 ingredients — the other 4 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 28 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Beef | 100g cooked | 250 |
| Pork | 100g cooked | 242 |
| Pasta | 1 cup cooked (140g) | 220 |
| Rice | 1 cup cooked (158g) white | 206 |
| Chicken | 100g cooked | 165 |
| Potato | 1 medium (173g) baked | 161 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Apple | 1 medium (182g) | 95 |
| Corn | 1/2 cup kernels (82g) | 77 |
| Winter Squash | 1 cup cubed (140g) butternut | 76 |
| Orange | 1 medium (131g) | 62 |
| Broccoli | 1 cup chopped (156g) | 55 |
| Onion | 1 medium (110g) | 44 |
| Turnip | 1 medium (122g) | 34 |
| Bell Pepper | 1 medium (119g) | 31 |
| Carrot | 1 medium (61g) | 25 |
| Tomato | 1 medium (123g) | 22 |
| Cucumber | 1/2 cup sliced (52g) | 16 |
| Cumin | 1 tsp ground (2.1g) | 8 |
| Clove | 1 tsp ground (2g) | 7 |
| Celery Stalks | 1 stalk (40g) | 6 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Bay Leaf | 1 leaf (0.6g) | 2 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Cilantro | 1 tbsp chopped fresh (1g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Veal | not in our table | 0 |
| Pumpkin | not in our table | 0 |
| Prune | not in our table | 0 |
| Sauce | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 pounds stewing beef (preferably chuck)), in 1 large piece
- 2 pounds stewing veal or pork, preferablly in 1 piece
- 2 bay leaves
- 2 onions, chopped
- Cloves from 1 head of garlic, peeled, cooarsely chopped
- 2 tablespoons chopped cilantro
- 3 carrots, sliced
- 2 celery stalks, diced
- 2 or 3 bouillon cubes
- 1 chorizo sausage, skinned, crumbled
- 1 chicken, cut into serving pieces
- 8 tomatoes, chopped
- 1/2 to 1 guajillo chile, soaked and purreed
- Ground cumin, to taste
- Grated rind of 1/2 orange
- 1 sweet potato (or chunk of pumpkin or oother winter squash), peeled, cut into chunks
- 2 zucchini, cut into bite-size pieces -- 1/2 cabbage, thinly sliced, blanched --3 ears of corn, husked, each broken intoo 3 pieces
- 1 apple, cored, cut into bite- size piecces
- 2 turnips, quartered (optional)
- 10 pitted prunes
- Juice of 1 to 2 oranges
- 1/4 teaspoon cinnamon, or to taste
- Pinch powdered ginger
- 8 ounces green beans
- 14 ounces cooked drained chick-peas
- Salt
- 4 ounces thin pasta, rice or orzo, cookeed
- 6 green onions, trimmed, thinly sliced --Vinaigrette (olive oil, vinegar and crusshed garlic)
- 2 pounds creamer potatoes, boiled until tender
- Chipotle-Tomato Salsa (see recipe)
- Guacamole (optional)
- Chopped cilantro leaves
- Argentinean Pumpkin-Chile Sauce (see reccipe)
Directions
Combine beef, veal or pork, the bay leaves, onions, garlic, cilantro, carrot and celery in a large pot and fill with water. Bring to a boil, then reduce heat to a simmer. Skim the scum that rises to the surface.
Add bouillon cubes and cook for 1 hour, or until meat starts to become tender.
Add chorizo, chicken, tomatoes, chile, cumin and orange rind; cook for 30 minutes. Skim off fat.
Add sweet potato, zucchini, cabbage, corn, apple, turnips, prunes, orange juice, cinnamon and ginger; simmer 15 minutes, or until the zucchini is tender.
Add green beans and chick-peas and heat through (the beans should be al dente; tender, but green, not gray). #Season to taste with salt and skim off all surface fat.
Serve in two courses: As a first course, ladle the hot broth over cooked pasta and garnish with sliced green onions. For main course, arrange the tender meats on a platter and carve. Dress vegetables with garlic vinaigrette and serve as an accompaniment, along with boiled potatoes. Offer salsa, guacamole, chopped onions, cilantro, and/or Pumpkin Sauce at the table. Serves 4, with leftovers for 3 or 4 more meals To store leftovers: Refrigerate leftover meats and vegetables in their broth overnight. The next day, discard the layer of fat on the surface. Remove large pieces of meat and wrap tight; refrigerate for up to 5 days or freeze for up to 2 months. Ladle vegetables (keep chick-peas separate) into covered containers and store in refrigerator for up to 5 days. Strain broth into a clean container; refrigerate for up to 1week (I recommend boiling it once or twice during the week, then straining it into a clean pot), or freeze for 2 to 4 months.
Category:Uruguayan Recipes
Category:Uruguayan Soups