Olla de Carne

What it really is

A Costa Rican beef soup simmered with root vegetables and plantain.

Olla de carne is a slow-simmered Costa Rican beef soup with a generous assortment of vegetables and tubers. Common ingredients include cassava, potatoes, taro or yam, carrots and plantain; combinations vary. The beef cooks until tender while its flavour moves into the broth. Firmer roots and corn can simmer longer, while softer vegetables are added later so they keep their shape.

The bowl is substantial, with meat, vegetables and broth served together. Rice or tortillas may accompany it but are not automatically part of the pot. Seasonal contents can change between kitchens and even between batches. A menu should describe the actual vegetables and cut of beef used rather than listing a fixed national formula. Stock cubes, seasoning mixes or garnishes may add ingredients beyond the basic soup and should be checked separately. The name means a pot of meat, but the vegetables and broth are an important part of what a diner receives.

The broth is usually served hot, with a mixture of meat and vegetables in each portion. Root vegetables can be cut into large pieces so they survive the long simmer, while corn or softer ingredients may be added at different stages. A restaurant should name any vegetable that changes from day to day and mention if rice, tortillas or a chilli condiment is served on the side. The soup's character comes from the beef and vegetable cooking liquid together, not from a single spice blend.

How it's served

Serve the broth, beef and vegetables together, often with rice on the side.

How to write it on the menu

List the specific tubers and vegetables used in the pot.