Caldo de Zapallo Tierno

Caldo de Zapallo Tierno Recipe: Delicious Vegetarian Dish from Paraguay

Region / culture: Paraguay | Preparation time: 10 minutes | Cooking time: 30 minutes | Servings: 4 |

Vegetarian diet

Introduction

Caldo de Zapallo Tierno is a traditional Peruvian soup made with tender zucchinis, chicken stock, and rice. This comforting and flavorful dish is perfect for a cozy night in or a family gathering.

History

This recipe has been passed down through generations in Peru, where zucchinis are a staple ingredient in many dishes. Caldo de Zapallo Tierno is a popular soup that is enjoyed by many Peruvians for its simplicity and delicious taste.

Ingredients

1 tbsp olive oil
1 onion, finely chopped
2 garlic cloves, minced
5 cups vegetable or chicken stock
3 tbsp raw rice
1 lb (454 g) zucchinis (about 2 medium)
salt, to taste
freshly ground black pepper, to taste
1 egg
2 to 4 tbsp freshly grated parmesan cheese
1 tbsp finely minced parsley

How to prepare

In a medium saucepan, sauté the onion and garlic in the olive oil until they are tender.
Pour the stock into the saucepan and bring it to a boil. Add the rice and cook it on low heat for 10 minutes.
Stir in the grated zucchini and season it with salt and pepper. Simmer the mixture, partially covered, for about 15 minutes.
Once the zucchini is tender, beat the egg with the cheese and parsley. Whisk this mixture into the soup, ensuring it is well combined.
Allow the soup to simmer for a few more minutes. Then, ladle it into bowls and serve immediately.

Variations

Add cooked chicken or shrimp for extra protein.
Substitute the zucchinis with other vegetables like carrots or potatoes for a different flavor.

Cooking Tips & Tricks

Be sure to finely chop the onion and garlic to ensure they cook evenly and release their flavors.

- Use homemade chicken stock for the best flavor, but store-bought stock works well too.

- Adjust the seasoning to your taste by adding more salt and pepper if needed.

- Whisking the egg with cheese and parsley adds a creamy texture to the soup, so be sure to mix it well before adding it to the pot.

Serving Suggestions

Serve Caldo de Zapallo Tierno with crusty bread or a side salad for a complete meal.

Cooking Techniques

Sautéing the onion and garlic before adding the stock helps to develop the flavors of the soup.

- Simmering the soup on low heat allows the ingredients to meld together and create a rich broth.

Ingredient Substitutions

Use vegetable stock instead of chicken stock for a vegetarian version of this soup.

- Replace the rice with quinoa or barley for a different texture.

Make Ahead Tips

This soup can be made ahead of time and stored in the refrigerator for up to 3 days. Reheat it on the stove before serving.

Presentation Ideas

Garnish the soup with a sprinkle of fresh parsley or a drizzle of olive oil for a beautiful presentation.

Pairing Recommendations

Pair Caldo de Zapallo Tierno with a crisp white wine or a light beer for a refreshing combination.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat the soup on the stove or in the microwave until heated through.

Nutrition Information

Calories per serving

200 per serving

Carbohydrates

23g per serving

Fats

7g per serving

Proteins

9g per serving

Vitamins and minerals

This soup is rich in vitamin C, vitamin A, and potassium from the zucchinis.

Alergens

This recipe contains dairy (cheese) and eggs.

Summary

Caldo de Zapallo Tierno is a nutritious and balanced meal that provides a good source of carbohydrates, fats, proteins, vitamins, and minerals.

Summary

Caldo de Zapallo Tierno is a delicious and nutritious Peruvian soup that is perfect for any occasion. With its simple ingredients and comforting flavors, this soup is sure to become a favorite in your household. Enjoy!

How did I get this recipe?

The first time I saw this recipe, I was hooked. It was a hot summer day and my neighbor, Senora Maria, had invited me over to her house for lunch. As soon as I walked into her kitchen, I could smell the delicious aroma of her cooking. I watched in awe as she skillfully chopped up vegetables and simmered a pot of what she called Caldo de Zapallo Tierno.

I had never heard of this dish before, but I was immediately intrigued. Senora Maria had learned to make it from her own grandmother, who had passed down the recipe through generations. As I sat down at the table and took my first spoonful of the soup, I knew I had to learn how to make it myself.

Over the next few weeks, I visited Senora Maria often, watching her prepare the dish and taking notes on each step. She patiently taught me how to select the freshest ingredients, how to chop the vegetables just right, and how to simmer the soup to perfection.

One day, she handed me a handwritten recipe card with the instructions for Caldo de Zapallo Tierno. I treasured that card like a precious heirloom, and I knew that I would be making this dish for years to come.

As I started making the soup at home, I added my own twist to the recipe, incorporating flavors and techniques that I had learned from other friends and family members. I experimented with different types of squash and herbs, adjusting the seasoning until I achieved the perfect balance of flavors.

Each time I made Caldo de Zapallo Tierno, the aroma filled my kitchen and transported me back to that first day at Senora Maria's house. I could almost hear her voice guiding me through the steps, urging me to take my time and savor each moment of the cooking process.

As I shared the soup with my own family and friends, they marveled at the depth of flavor and the comforting warmth of the dish. They begged me for the recipe, which I gladly shared, knowing that it would bring them as much joy and satisfaction as it had brought me.

Years passed, and I continued to make Caldo de Zapallo Tierno, each time feeling a deep connection to the generations of women who had lovingly prepared this dish before me. I thought of Senora Maria and her grandmother, of the shared moments in the kitchen and the bonds formed over a pot of simmering soup.

And so, as I sit here now, writing down this story for my grandchildren to read, I realize that the recipe for Caldo de Zapallo Tierno is not just a list of ingredients and instructions. It is a testament to the power of tradition, of community, and of the simple joy that comes from sharing a meal with loved ones.

I hope that one day, my grandchildren will learn to make this dish themselves, passing down the recipe and the memories to future generations. And as they gather around the table, savoring each spoonful of soup and sharing stories of the past, I know that the legacy of Caldo de Zapallo Tierno will live on, bringing warmth and comfort to all who taste it.