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Puerto Rican sopa de salchichon (salami soup) is really a Puerto Rican soup recipe this is certainly bold and flavorful with salchichon, potatoes, and noodles in a robust tomato and garlic based broth.
Soup meals are a well liked around here, particularly our sopa de fideo (Puerto Rican chicken noodle soup) and sancocho soup recipe.
Most sensible thing relating to this salami soup recipe is it could be consumed all year round!
Growing up my mother would usually times make this sopa de salchichon on rainy times.
I recall getting freshly cut chunks of Goya salchichon while she had been prepping the components.
Also even today, i need to have bites that are few.
The ingredients for sopa de salchichon are:
- Goya salchichon is better!
- vegetables & natural natural herbs
- do-it-yourself sofrito
- jar of pimentos
- bay leaf
- tomato sauce
- seasonings & spices
- do-it-yourself sazon
- garlic powder
- Pepper and salt
- ham bullion (Goya offers them in little containers. Utilize chicken if you fail to get hold of ham.)
- spaghetti pasta (or fideos)
Making sopa de salchichon
This simple salami soup recipe is created in only a couple of actions!
- Heat salami for several minutes by having a small oil to launch the sebum present in salchichon.
- Result in the base sauce with sofrito, onions, garlic, cilantro, tomato sauce, hornymatches and natural herbs and spices.
- Add water and potatoes and cook for half an hour.
- Stir in noodles and prepare until noodles have actually softened.
- Flavor for serve and seasoning!
What exactly is salchichon?
Salchichon is just a smoked summer time pork sausage much like Genoa salami. It is firm, yet soft, and contains a moderate sweetness with tips of smokey paprika plus some more concealed spices (likely oregano, garlic, and possibly nutmeg).
Each make of salami may have it is own unique recipe. Goya’s salchichon is the best so far!
Is salchichon currently prepared?
Unlike Mexican chorizo that always is natural inside a casing, Goya salchichon is smoked and prepared through.
Where do we think it is?
Salchichon goya may be tricky to locate. If for example the regional supermarket won’t have it into the worldwide aisle, you should use Genoa salami, and even difficult salami.
If you are using difficult salami, We advise softening the salami by wrapping the uncut salami with 2-3 sheets of water dampened paper towel and cooking it within the microwave oven for around 2-3 mins.
Just in case you’re wondering, sopa de salchichon need not be prepared by having a lid on.
More soup dishes
Need more Puerto Rican soup dishes? Enjoy these!
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