I would ike to inform about Puerto Rican Salami Soup
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Puerto Rican sopa de salchichon (salami soup) is just 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 dishes are a popular 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 the fact that it may be eaten year-round!
Growing up my mother would usually times get this sopa de salchichon on rainy times.
I recall getting freshly cut chunks of Goya salchichon while she ended up being prepping the components.
Also even today, i need to have a few bites.
The ingredients for sopa de salchichon are:
- Goya salchichon is better!
- veggies & 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 bins. Make use of chicken if you cannot get hold of ham.)
- spaghetti pasta (or fideos)
Making sopa de salchichon
This simple salami soup recipe is manufactured in just a couple of steps!
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- Heat salami for a couple moments by having an oil that is little release the sebum present in salchichon.
- Result in the base sauce with sofrito, onions, garlic, cilantro, tomato sauce, and herbs and spices.
- Include water and potatoes and cook for half an hour.
- Stir in noodles and prepare until noodles have actually softened.
- Style for seasoning and offer!
What exactly is salchichon?
Salchichon is a summer that is smoked sausage much like Genoa salami. It is firm, yet soft, and it has a sweetness that is mild tips of smokey paprika plus some more concealed spices (probably oregano, garlic, and possibly nutmeg).
Each make of salami may have it is own recipe that is unique. Goya’s salchichon is my favorite 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 believe it is?
Salchichon goya may be tricky to get. If the regional supermarket won’t have it into the aisle that is international you need to use Genoa salami, and on occasion even 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.
If you’re wondering, sopa de salchichon need not be prepared with a lid on.
More soup dishes
Need more Puerto Rican soup dishes? Enjoy these!
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