ESSE É O MELHOR CALDO DE MANDIOCA QUE VOCÊ VERÁ HOJE

Warm your soul with a bowl of Caldo de Mandioca, a classic Brazilian soup. This rich, creamy cassava soup is packed with savory flavors from meats and herbs, making it the perfect comfort food for any occasion.

Ingredients

🫒 2 tablespoons Olive Oil Brand not visible
🧄 3 cloves Minced Garlic
🧅 1/2 Medium Chopped Onion
🧂 Salt, amount as needed
🌶️ Black Pepper from a generic shaker
🌿 Chopped Fresh Herbs Cheiro Verde typically parsley and chives, amount not specified
🍅 1 Chopped Tomato, without seeds
🌭 1 cup approximately 150g Diced Calabresa Sausage
🥓 1 cup approximately 150g Diced Bacon
🥩 1 cup approximately 150g Desalted, Cooked, and Shredded Salted Beef
🍠 600g Cooked Cassava, cooked with water and 1 beef bouillon cube
🧊 1 Beef Bouillon Cube Brand not visible
🚰 Cassava Cooking Water, amount as needed
💧 Approximately 400ml Additional Water

Instructions

1- Prepare the Cassava:

• Ensure your cassava is thoroughly cooked.
• Remove its fibrous core before proceeding.
• Keep the cooking water for blending.

2- Blend the Cassava:

• Place the cooked cassava in a Mondial red blender.
• Add cooking water and blend for about 1 minute until smooth.
• Gradually incorporate 400ml of additional water as needed for a creamy consistency.
• Set aside.

3- Sauté the Bacon:

• Heat olive oil in a medium aluminum pot over medium heat.
• Add diced bacon, frying until browned and crispy.

4- Fry the Calabresa Sausage:

• Add diced calabresa sausage to the pot.
• Cook until both meats are golden brown.

5- Sauté Aromatics:

• Push the meats to one side.
• Add minced garlic to the cleared space.
• Cook until fragrant and golden.
• Add chopped onion, sautéing until translucent.

6- Incorporate the Beef:

• Add the cooked, shredded salted beef.
• Stir everything together thoroughly.

7- Add Tomato and Pepper:

• Mix in the chopped tomato and black pepper.
• Let the tomato soften and form a sauce with the meats.

8- Combine with Cassava Puree:

• Pour the cassava mixture into the pot.
• Mix well to combine all ingredients.

9- Adjust and Simmer:

• If too thick, add more water to reach desired consistency.
• Bring to a boil, then lower to a simmer.
• Let simmer for about 10 minutes for flavors to meld.

10- Final Touches and Herbs:
- Taste for seasoning, adjusting salt only if needed.
- Turn off heat, and stir in chopped fresh herbs.

11- Serve:
- Ladle the hot soup into mugs or bowls.
- Garnish with fresh herbs and enjoy.

Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 4 to 6
Calories: 450
Proteins: 15g
Fats: 25g
Carbohydrates: 35g
Equipment: Mondial red blender, medium aluminum pot, wooden spatula, gas cooktop

Cooking Tips:

• Reduce Salt: Due to the salted meats and bouillon, taste before adding extra salt.
• Texture Preference: Adjust water for a thicker or thinner consistency as desired.
• Cassava Flavoring: Use a bouillon cube or salt when cooking for enhanced flavor.

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Caldo de Mandioca