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Beef soup. 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.
- 2 pounds ground lean sirloin or round steak
- 2 tablespoons vegetable oil
- 2 medium onions, finely chopped
- 1 green bell pepper, seeded and finely chopped or 1 or 2 fresh hot peppers, seeded and chopped
- 4 medium tomatoes, peeled and chopped
- ½ cup rice or vermicelli
- 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 processor.
- 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 should be completely blended, may separate.