Thursday, April 24, 2008

So'o Yo Sopy (Beef Soup)

Serves 6.


2 pounds ground lean serloin or round steak
2 tablespoons vegetable oil
2 medium onions, finely chopped
1 green bell pepper, seeded and finely chopped or 1 or 2 gresh hot peppers,seeded and chopped
4 medium tomatoes, peeled and chopped
1/2 cup rice or vermicelli
salt grated Parmesan cheese


Have the butcher grind the meat twice, then mash it in a mortar to make sure it is completely pulverized or use a food processer. Set the meat aside together with any juices.

Heat the oil in a skillet and saute the onions and pepper until the onions are softened. Add the tomatoes and cook until the mixture is thick and well blended, about 5 minutes longer. Cool the mixture slightly. Put the beef and its juices into a saucepan.

Stir in the sauteed onions, pepper, and tomatoes, known as the sofrito, and 8 cups cold water. Mix well. Bring to a boil over moderate heat, stirring with a wooden spoon. Add the rice or noodles and simmer, still stirring, until tender, about 15 minutes. At this point, season to taste with salt. If salt is added earlier the meat and the liquid, which shood be completely blended, may seperate.

Superstition has it that if anyone who does not enjoy cooking is present in the kitchen they may cause the So'O-Yosopy to seperate and spoil the dish!

Served with a baked sweet potato or a thick slice of broiled yucca (cassava), or both, and Sopa Paraguaya, Paraguayan Corn Bread despite its misleading name. Sprinkle, if liked, with grated cheese.

No comments: