Can I make this soup vegetarian?
Yes, you can omit the beef and use vegetable broth. Add extra vegetables or chickpeas for more substance.
LUNCH
Comforting Chilean Carbonada: Beef & Vegetable Soup with Poached Egg
This traditional Chilean Carbonada offers a deeply satisfying experience, combining tender beef and a medley of vegetables in a rich broth, crowned with a perfectly poached egg. It's a complete and nourishing meal, ideal for a hearty lunch or a comforting dinner.
HOW TO MAKE IT
Let's cook.
01
Heat vegetable oil in a large pot or Dutch oven over medium-high heat. Add beef stew meat and brown on all sides for 5-7 minutes. Remove beef and set aside.
02
Add chopped onion to the pot and cook until softened, about 3-4 minutes. Add minced garlic and cook for another 1 minute until fragrant.
03
Return the browned beef to the pot. Pour in beef broth, then add diced pumpkin and diced potato. Bring to a boil, then reduce heat to low, cover, and simmer for 30 minutes, or until beef and vegetables are tender.
04
Stir in frozen peas and corn kernels. Season with salt and black pepper. Continue to simmer for 5 minutes.
05
Carefully crack each egg directly into the simmering soup, ensuring they are spaced apart. Poach the eggs for 3-5 minutes, or until the whites are set and the yolks are still runny.
06
Ladle the soup into bowls, making sure each serving gets a poached egg. Serve immediately.
About This Recipe
This traditional Chilean Carbonada offers a deeply satisfying experience, combining tender beef and a medley of vegetables in a rich broth, crowned with a perfectly poached egg. It's a complete and nourishing meal, ideal for a hearty lunch or a comforting dinner.
Simple ingredients.
Big flavor.✦
Big flavor.✦
Chef's Tips
For extra flavor, add a pinch of cumin or paprika with the onion and garlic. You can also add a bay leaf to the broth while simmering.
Easy Substitutions
Chicken or pork can be used instead of beef. Sweet potato can replace pumpkin. Any combination of your favorite diced vegetables like carrots or green beans would also work well.
Storage & Reheating
Store leftover soup (without poached eggs) in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop. Poach fresh eggs when serving leftovers.
Serving Suggestions
Serve this hearty soup with a side of crusty bread for dipping. A sprinkle of fresh cilantro or parsley can add a bright finish. A simple green salad would also complement the richness of the soup.
Common Mistakes
Overcooking the beef: Ensure you don't simmer the beef for too long, or it can become tough. Not seasoning adequately: Taste and adjust salt and pepper before adding the eggs. Breaking the eggs: Gently crack eggs close to the simmering liquid to prevent them from scattering. Overcrowding the pot with eggs: If making a larger batch, poach eggs in batches or in a separate pot of simmering water.
Frequently Asked Questions
What kind of pumpkin should I use?
Butternut squash is a great substitute for pumpkin if it's not readily available. Any firm, sweet winter squash will work.
Can I use pre-cooked beef?
While you can, browning the beef stew meat first adds a depth of flavor that pre-cooked beef won't provide. If using pre-cooked, you'll need to adjust simmering time for vegetables.
MORE TO KNOW
Carbonada is a classic South American soup, with Chilean variations often featuring pumpkin and a poached egg. The key to a good carbonada is tender beef and vegetables, and a rich broth. Poaching the eggs directly in the soup adds a wonderful creaminess when the yolk breaks, enriching the broth further. Ensure your soup is at a gentle simmer, not a rolling boil, when adding the eggs to prevent them from breaking apart.
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