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Puerto Rican sopa de salchichon (salami soup) is really a Puerto Rican soup recipe that is bold and flavorful with salchichon, potatoes, and noodles in a tomato that is robust garlic based broth.
Soup dishes are a popular around here, specially our sopa de fideo (Puerto Rican chicken noodle soup) and sancocho soup recipe.
Most sensible thing concerning this salami soup recipe is the fact that it may be consumed round year!
Growing up my mother would frequently times get this sopa de salchichon on rainy times.
From the getting freshly cut chunks of Goya salchichon while she ended up being prepping the components.
Also even today, i need to have a bites that are few.
The ingredients for sopa de salchichon are:
- Goya salchichon is better!
- veggies & natural natural natural natural herbs
- do-it-yourself sofrito
- container of pimentos
- bay leaf
- tomato sauce
- seasonings & spices
- do-it-yourself sazon
- garlic powder
- sodium and pepper
- ham bullion (Goya offers them in little containers. usage chicken if you cannot get hold of ham.)
- spaghetti pasta (or fideos)
Steps to make sopa de salchichon
This effortless salami soup recipe is created in only a steps that are few!
- Heat salami for several minutes having a little oil to launch the oils present in salchichon.
- Result in the base sauce with sofrito, onions, garlic, cilantro, tomato sauce, and natural 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!
Salchichon is really a smoked summer time pork sausage much like Genoa salami. It is firm, yet soft, and has now a sweetness that is mild tips of smokey paprika plus some more concealed spices (likely oregano, garlic, and possibly nutmeg).
Each make of salami could 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 cooked through.
Where do it is found by me?
Salchichon goya may be tricky to get. If the neighborhood supermarket doesn’t have it within the aisle that is international you need to use Genoa salami, if not difficult salami.
In the microwave for about 2-3 minutes if you use hard salami, I advise softening the salami by wrapping the uncut salami with 2-3 sheets of water dampened paper towel and cooking it.
Just in case you’re wondering, sopa de salchichon need not be prepared with a lid on.
More soup dishes
Need more Puerto Rican soup meals? Enjoy these!
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