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Puerto Rican sopa de salchichon (salami soup) is just 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 meals are a well liked 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 all 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 had been prepping the components.
Also even today, i need to have few bites.
The ingredients for sopa de salchichon are:
- Goya salchichon is the best!
- 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 tiny bins. Utilize chicken if you fail to 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 small oil to release the oils present in salchichon.
- Result in the base sauce with sofrito, onions, garlic, cilantro, tomato sauce, and natural natural herbs and spices.
- Include water and potatoes and cook for half an hour.
- Stir in noodles and cook until noodles have softened.
- Flavor for seasoning and offer!
Salchichon is a smoked summer time pork sausage much like Genoa salami. It is firm, yet soft, and it has a mild sweetness with tips of smokey paprika plus some more concealed spices (likely oregano, garlic, and possibly nutmeg).
Each make of salami could have it really is own recipe that is unique. Goya’s salchichon is my perthereforenal favorite so far!
Is salchichon already cooked?
Unlike Mexican chorizo that always is raw in just a casing, Goya salchichon is smoked and prepared through.
Where do we think it is?
Salchichon goya could be tricky to get. In case your neighborhood supermarket won’t have it into the worldwide aisle, 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.
In the event you’re wondering, sopa de salchichon need not be prepared having a lid on.
More soup dishes
Need more Puerto Rican soup meals? Enjoy these!
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