Filipino boiled soup, or nilaga as it’s affectionately known, is more than just a meal; it’s a warm hug on a cold day. I remember my Lola (grandmother) making this for me whenever I felt under the weather. The simple aroma of beef, broth, and perfectly cooked vegetables always filled the house with comfort. The taste? Understated yet deeply satisfying. This Filipino boiled soup is my go to meal when I want something quick, nourishing, and reminiscent of home. Today, I’m sharing my take on this classic dish, hoping you’ll find the same solace in a bowl that I do.
Table of Contents
Why You Will Love This Filipino boiled soup Recipe
This nilaga recipe is pure comfort food, plain and simple. It’s incredibly easy to make, even on the busiest weeknights. The flavors are subtle yet comforting, perfect for picky eaters and those seeking a light yet satisfying meal. It’s also naturally packed with nutrients from the meat and vegetables, making it a healthy and wholesome option. I often make a big batch on Sunday and enjoy it throughout the week. It just gets better with time! Plus, it’s a fantastic way to use up any lingering vegetables in your fridge.
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Ingredients Needed for This Filipino boiled soup Recipe
- For the Broth:
* 2 pounds beef chuck, cut into 2 inch cubes
* 8 cups water
* 1 large onion, quartered
* 2 cloves garlic, crushed
* 1 tablespoon whole black peppercorns
* 2 beef bouillon cubes
* 1 tablespoon fish sauce (patis)
- For the Vegetables:
* 2 large potatoes, peeled and quartered
* 2 carrots, peeled and sliced into 1 inch rounds
* 1 small head cabbage, cut into wedges
* 4 ears corn, each cut into 3 pieces
* 1 bunch green beans, trimmed
* Salt and pepper to taste
How to Make This Filipino boiled soup Recipe
- Prepare the Beef: In a large pot or Dutch oven, combine the beef, water, onion, garlic, peppercorns, bouillon cubes, and fish sauce.
- Bring to a Boil and Simmer: Bring the mixture to a boil over high heat. Once boiling, reduce the heat to low, cover, and simmer for at least 1.5 to 2 hours, or until the beef is very tender. Skim off any scum that rises to the surface during cooking.
- Add the Potatoes and Carrots: Add the potatoes and carrots to the pot. Simmer for 15 minutes, or until the potatoes are almost tender.
- Add the Remaining Vegetables: Add the cabbage, corn, and green beans. Simmer for another 10 to 15 minutes, or until the vegetables are tender but still slightly firm.
- Season and Serve: Season with salt and pepper to taste. Serve hot.
How to Serve This Filipino boiled soup Recipe
Nilaga is best served hot, straight from the pot. It’s a complete meal on its own, but you can also serve it with a side of steamed rice for a more filling meal. Some people like to add a squeeze of lemon or calamansi juice for a touch of acidity. I personally enjoy it with a dollop of spicy garlic mayonnaise on the side. For a more elevated presentation, garnish with chopped scallions or cilantro. Remember to serve with rice!
How to Store This Filipino boiled soup Recipe
Allow the nilaga to cool completely before storing it. Transfer it to an airtight container and refrigerate for up to 3 to 4 days. For longer storage, you can freeze it for up to 2 to 3 months. When freezing, portion the soup into individual containers for easy thawing and reheating.
To reheat, thaw the nilaga in the refrigerator overnight or use the defrost setting on your microwave. Reheat in a pot over medium heat until heated through. You may need to add a little water or broth if the soup has thickened during storage.
Tips to Make This Filipino boiled soup Recipe
- Use Quality Beef: The better the quality of the beef, the more flavorful your nilaga will be. Beef chuck is a great choice because it becomes very tender during long simmering.
- Don’t Overcook the Vegetables: Overcooked vegetables will become mushy. Add them in stages, starting with the hardest vegetables first.
- Skim the Scum: Skimming the scum that rises to the surface while the broth simmers will result in a clearer and cleaner tasting soup.
- Adjust the Seasoning: Taste as you go and adjust the seasoning to your liking. Fish sauce adds a unique umami flavor, but use it sparingly.
Helpful Notes for This Filipino boiled soup Recipe
- Fish sauce (patis) is a common ingredient in Filipino cuisine. It adds a salty and umami flavor to dishes. You can find it in most Asian supermarkets. If you don’t have fish sauce, you can substitute it with soy sauce, but use less as soy sauce is saltier.
- Beef bouillon cubes can be omitted if you prefer, but they do add extra flavor to the broth.
- Feel free to add other vegetables to your nilaga, such as bok choy, snow peas, or bell peppers.
- For a richer broth, use beef bone broth instead of water.
Variation of This Filipino boiled soup Recipe
- Chicken Nilaga: Substitute the beef with chicken thighs or drumsticks for a lighter version. Adjust the cooking time accordingly.
- Vegetarian Nilaga: Omit the meat and use vegetable broth. Add tofu or other vegetarian protein sources for extra substance.
What is Filipino boiled soup called?
Filipino boiled soup is commonly known as Nilaga. It’s a simple and comforting soup made with meat (usually beef), vegetables, and broth.
What vegetables are commonly used in Nilaga?
Common vegetables in Nilaga include cabbage, potatoes, green beans, and corn on the cob. Some variations may also include carrots or other root vegetables.
How do you make Nilaga more flavorful?
Searing the meat before boiling can add depth of flavor. Using good quality beef broth and adding fish sauce (patis) to taste can also enhance the overall savoriness of the soup.
Conclusion
I hope you enjoy this simple yet comforting Filipino boiled soup, or nilaga recipe, as much as my family does. It’s a taste of home in every spoonful. Feel free to adjust the ingredients and seasonings to your liking and make it your own. Don’t hesitate to leave a comment below with any questions or feedback!
Filipino Boiled Soup: Easy Nilaga Recipe!
- Total Time: 2 hours 15 minutes
- Yield: 6 servings 1x
Description
A comforting and easy Filipino boiled soup (Nilaga) recipe made with tender beef, vegetables, and a clear flavorful broth. Perfect for a cozy weeknight meal.
Ingredients
- 2 pounds beef chuck, cut into 2-inch cubes
- 8 cups water
- 1 large onion, quartered
- 2 cloves garlic, crushed
- 1 tablespoon whole black peppercorns
- 2 beef bouillon cubes
- 1 tablespoon fish sauce (patis)
- 2 large potatoes, peeled and quartered
- 2 carrots, peeled and sliced into 1-inch rounds
- 1 small head cabbage, cut into wedges
- 4 ears corn, each cut into 3 pieces
- 1 bunch green beans, trimmed
- Salt and pepper to taste
Instructions
- 1. In a large pot or Dutch oven, combine the beef, water, onion, garlic, peppercorns, bouillon cubes, and fish sauce.
- 2. Bring the mixture to a boil over high heat. Once boiling, reduce the heat to low, cover, and simmer for at least 1.5 to 2 hours, or until the beef is very tender. Skim off any scum that rises to the surface during cooking.
- 3. Add the potatoes and carrots to the pot. Simmer for 15 minutes, or until the potatoes are almost tender.
- 4. Add the cabbage, corn, and green beans. Simmer for another 10 to 15 minutes, or until the vegetables are tender but still slightly firm.
- 5. Season with salt and pepper to taste. Serve hot.
- Prep Time: 15 minutes
- Cook Time: 2 hours
- Category: Soup
- Cuisine: Filipino
Nutrition
- Calories: 350
- Sugar: 5g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 6g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 80mg
Keywords: nilaga, filipino soup, beef soup, boiled soup, filipino food