Sopa de Hueso (Beef Bone Soup) is a hearty, tasty, rich soup that can substitute a whole meal. It is amazingly tasty and comforting.
My love for the Sopa de Hueso (Beef Bone Soup) I owe in part to Doña Juanita, the owner, and cook of the fonda in front of my aunt’s house, and who started the day by offering this delicious soup for breakfast.
Breakfast soup? Well yes, for some reason, this was the most popular dish that Doña Juanita served. The fonda was close to the municipal hospital, so the night staff of the hospital gathered there after the graveyard shift, and the local party-goers finished there the all-night drinking. Thanks to Doña Juanita for teaching me to love Dominican Sopa de Hueso, and for showing me that you can eat whatever you want for breakfast.
About our Sopa de Hueso recipe
The truth is that with this recipe I have tried to recreate that soup of my childhood that I loved so much. No Beef Bone Soup that I tasted after was as good. With this recipe, I think I got quite close to that flavor that I loved.
I think the (not so) secret ingredient of this soup is the malagueta (allspice), which gives it a very original flavor. If you have any secret ingredient in your Sopa de Hueso, I’d love to hear it.
Sopa de Hueso Recipe (Beef Bone Soup)
- 1 tablespoon of oil (soy, corn or peanut)
- 2 lb [0.9 kg] of bony beef (any inexpensive cut with bones)
- 3 qt [3 lt] of water
- 1 1/4 teaspoon of salt , or to taste
- 6 allspice berries
- 1/2 teaspoon of oregano
- 2 cloves of garlic , crushed
- 1/4 teaspoon of pepper , or to taste
- 1 lb [0.45 kg] waxy potatoes , diced
- 1 lb [0.45 kg] of cassava (yuca), diced
- 1 lb [0.45 kg] of auyama (West Indian pumpkin or Kabocha squash), diced
- 3 sprigs of cilantro , chopped
- In a large pot heat the oil over medium heat. Add the meat and brown. Pour in 2 qt [2 lt] of water. Add a teaspoon of salt, allspice, oregano, garlic, and a pinch of pepper.
- Simmer covered until the meat is very soft and falling off the bones. Add water as it becomes necessary to keep the same volume.
- Add the potato, yuca and auyama. Simmer covered until everything is cooked through.
- Add the cilantro and season with salt and pepper to taste. Remove the clean bones from the soup.
- Remove from heat and serve immediately.