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 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 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 hospital night staff gathered there after the graveyard shift, and the local party-goers finished there their all-night drinking, all looking for the restorative powers of Doña Juanita's famous soup.
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 recipe
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. I think I got quite close to that flavor that I loved.
The (not so) secret ingredient in this soup is malagueta (allspice), which gives it a very distinct flavor. If you have any secret ingredients in your Sopa de Hueso, I'd love to hear it.
Our Guest: Jill --a contributor to our book Aunt Clara's Dominican Cookbook-- is Canadian, mom to two Canadian-Dominican sons. She resided in Sosúa, Dominican Republic for many years, bringing an interesting perspective into our culinary culture
Sopa de Hueso Recipe (Beef Bone Soup)
- 1 tablespoon oil
- 2 lb bony beef, [0.9 kg] (any inexpensive cut with bones)
- 1¼ teaspoon salt, , or to taste
- 6 allspice berries
- ½ teaspoon oregano
- 2 cloves garlic, , crushed
- ¼ teaspoon pepper, , or to taste
- 1 lb waxy potatoes, [0.45 kg], diced
- 1 cup celery stalks, chopped
- 1 lb auyama, [0.45 kg] (West Indian pumpkin or Kabocha squash), diced
- 3 sprigs cilantro, , chopped
Browning meat: 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.
Simmering: Simmer covered until the meat is very soft and falling off the bones. Add water as it becomes necessary to keep the same volume.
Adding vegetables: Add the potato, celery, 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.
Serving: Remove from heat and serve immediately.