This Sopa de Hueso Recipe (Beef Bone Soup) is 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
2lbbony beef[0.9 kg] (any inexpensive cut with bones)
1¼teaspoonsalt, or to taste
¼teaspoonpepper, or to taste
1lbwaxy potatoes[0.45 kg], diced
1lbauyama[0.45 kg] (West Indian pumpkin or Kabocha squash), diced
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.
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.