Minced Beef and Vegetable Cuchuco Soup is a dish that holds its roots in the Andes Mountains of South America, a region renowned for its wealth of ancestral ingredients and traditions. This recipe takes inspiration from cuchuco, a traditional Andean soup that has been cherished for centuries as a hearty and nutritious meal. The term “cuchuco” refers to a blend of grains—commonly corn, barley, and wheat—that has long been a staple in Andean households. These grains, revered for their dense nutritional value and earthy flavors, provide the foundation for this comforting dish.
Historically, cuchuco was a reflection of the Andean people’s connection to their land and their frugality in making nourishing meals with simple yet wholesome ingredients. These soups were often cooked in large pots, allowing their flavors to meld and enhance over time. The addition of fresh vegetables, herbs, and occasionally meat elevated these soups to a meal that encapsulated the essence of Andean cuisine: sustaining, flavorful, and communal.
In this modern interpretation, minced beef is introduced as a protein-rich component that adds depth and heartiness to the soup. The use of grass-fed beef, as suggested in the recipe, pays homage to the natural and sustainable farming practices of the Andean cultures. Carrots, potatoes, and zucchini bring in a vibrant and colorful medley of flavors, reminiscent of traditional farm-to-table cooking. These vegetables are not only staple ingredients in Hispanic cuisine but also provide a host of vitamins and textural variety to this robust soup.
The seasoning of the dish with cumin and oregano underscores its South American identity, as both spices are integral to the continent’s culinary traditions. Cumin imparts a warm, earthy note, while oregano adds a subtle herbaceousness, balancing the rich flavors of the beef and grains. The inclusion of fresh cilantro as a garnish not only adds a bright and citrusy flavor but also encapsulates the Andean philosophy of cooking, where meals are artfully finished with a touch of freshness from the land.
What sets this recipe apart is its use of homemade beef broth, which enhances the richness and authenticity of the soup. Homemade broth brings an element of care and attention that mirrors the love often infused into Andean family cooking. For those seeking a vegetarian twist, the recipe offers a thoughtful variation, substituting beef with mushrooms and choosing vegetable broth as the base. This flexibility speaks to the dish’s universal appeal and adaptability.
Minced Beef and Vegetable Cuchuco Soup is more than just a recipe—it’s an invitation to explore South America’s rich culinary heritage, one spoonful at a time. It is perfect for cold, cozy evenings or as an entrée for Sunday family dinners. Whether you’re seeking sustenance, warmth, or a taste of Andean tradition, this soup’s layers of textures and flavors deliver a truly soul-satisfying experience. From the nutty chew of cuchuco grains to the tender morsels of beef and the aromatics of fresh herbs, this dish invites you on a flavorful journey to the heart of the Andes.
Minced Beef and Vegetable Cuchuco Soup
Ingredients
2 tbsp olive oil - extra virgin
1 cup onion - finely diced
2 cloves garlic - minced
½ pound ground beef (minced beef) - grass-fed for best flavor- 1 cup cuchuco - a mix of corn, barley, and wheat grains
5 cups beef stock (beef broth or beef bouillon) - preferably homemade
1 cup carrots - sliced
1 cup potatoes - peeled and cubed
1 cup zucchini - diced
1 tsp cumin - ground
1 tsp oregano - dried
1 tsp salt - or to taste
1 tsp ground black pepper - freshly ground
½ cup cilantro - fresh, chopped for garnish
Instructions
- Heat the olive oil in a large pot over medium heat (160°C/320°F). Add the diced onions and sweat until they become translucent, about 5 minutes.
- Stir in the minced garlic, cooking for an additional 1 minute until aromatic.
- Add the minced beef to the pot. Cook, breaking it apart with a wooden spoon, until it browns evenly, about 7 minutes.
- Incorporate the cuchuco grains into the mixture, stirring to combine. Pour in the beef broth and bring to a gentle boil.
- Introduce the carrots, potatoes, and zucchini to the pot. Season with cumin, oregano, salt, and black pepper.
- Reduce the heat to low (90°C/194°F) and cover the pot, allowing the soup to simmer gently for 1 hour.
- Check the tenderness of the vegetables and adjust seasoning to taste. Garnish with fresh cilantro before serving.
