Picadillo Soup with tender beef and chayote in a flavorful tomato broth is delicious on its own or with steamed rice. Hearty and tasty, it’s the ultimate comfort food!
I updated my Filipino-style picadillo a week ago with new pictures along with another version of the dish and seeing how the photo of this picadillo soup badly needed a makeover, I decided to cook it today and refresh the post.
As we discussed in my other post, Filipino picadillo has two variations; one is a stew we know as arroz a la cubana and the other is this soup.
How to Do You Make Picadillo Soup
The soup draws flavor from the trinity of Filipino cooking which are onions, garlic, and tomatoes. Like most of our Filipino dishes, it starts by ginisa or sauteing diced beef in onions, garlic, and tomatoes until it changes color and the aromatics soften.
The beef is then simmered in broth until fork tender and chayote is added to complete the soup. The soup is seasoned with fish sauce as well as salt and pepper to taste.
Cutting the meat into smaller pieces and adding other ingredients such as vegetables is a delicious way to extend portions. Like pork menudo or pork giniling where potatoes, carrots, green peas, and bell peppers stretch the number of servings, Picadillo is a good example of this economical way of cooking. Two pounds of meat, two reasonably-sized chayote, and a tasty broth will comfortably feed a family of four with leftovers to spare.
Give it a try for dinner tonight; it’s fantastic enjoyed on its own or with steamed rice for the ultimate comfort food.
- 1 tablespoon canola oil
- 1 small onion, peeled and chopped
- 2 cloves garlic, peeled and minced
- 2 pounds beef top sirloin, cut into 1 inch cubes
- 1 tablespoon fish sauce
- 2 large tomatoes, chopped
- 3 cups water
- 2 pieces chayote, peeled and cut into 1-inch cubes
- salt and pepper to taste
- In a pot over medium heat, heat oil. Add onions and garlic and cook until softened.
- Add beef and cook, stirring occasionally, until no longer pink.
- Add fish sauce and continue to cook for about 1 to 2 minutes.
- Add tomatoes and cook until softened and begins to release juice.
- Add water and bring to a boil. Lower heat, cover and cook for about 1 to 1 1/2 hours or until tender.
- Add chayote and cook for about 7 to 10 minutes or until tender.
- Season with salt and pepper to taste. Serve hot.
“This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.”