Sopa de Hueso Recipe (Beef Bone Soup): a hearty, delicious soup that can substitute a whole meal. I have seen some small-town fondas (eateries) that serve this dish for breakfast (presumably for their hung-over customers).
Cuisine Caribbean, Dominican, Latino
Keyword beef bone stew, dominican beef soup, dominican sopa de hueso
Prep Time 10minutes
Cook Time 40minutes
Total Time 50minutes
Author Clara Gonzalez
2lb[0.9 kg] of bony beef(any inexpensive cut with bones)
3qt[3 lt] of water
1 1/4teaspoonof salt, or to taste
2clovesof garlic, crushed
1/4teaspoonof pepper, or to taste
1lb[0.45 kg] waxy potatoes, diced
1lb[0.45 kg] of auyama(West Indian pumpkin or Kabocha squash), diced
3sprigs 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, 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.
Remove from heat and serve immediately.
If you want to make a Keto or low carb sopa de hueso version of this dish, tayota (chayote) is a great substitute for potatoes.