Best 6 Puerto Rican Sausage Soup Recipes

SALAMI SOUP | SOPA DE SALCHICHON

Steps:

• In a large pot over medium high heat, cook salami for 5-6 minutes, stirring often.
• Add in onions and sofrito, cook an additional minute or two.
• Stir in garlic, tomato sauce, olives, and herbs and seasonings. Stir and allow to cook an additional minute before adding in water and potatoes.
• Bring to a boil, reduce heat to a simmer and allow to cook for 30 minutes before adding in the pasta. If you see that you need more water for the noodles, go ahead and add another cup or two. Cook until pasta is tender.

SUMMER SAUSAGE (SALCHICHON) SOUP (FOR WINTER)

Steps:

• in a large soup pot add a teaspoon of oil,on med heat,add sofrito and sautee for a few minutes,then add beans and tomato sauce,season with adobo and all other spices..cook until fragrant.fill pot halfway with water.stir well,add celery and carrots.simmer for about 15 minutes.add potatoes and half slices of salchichon.simmer for another 15.add squash,corn,rice and cilantro,simmer for another 15 minutes.taste for seasoning,add adobo to taste.
• skim the fat from the top with a spoon. serve with puerto rican avocado also known as florida avocado and crusty bread.

SANCOCHO

Steps:

• Peel and cut the yuca, yautia, green plantain and yellow plantain into 1-inch pieces. Scrape out the seeds, then chop the calabaza, skin on, into 1-inch pieces. Put each ingredient in a separate bowl, adding water to cover vegetables in order to prevent them from turning brown while you prepare the rest of the soup.
• Husk the corn, then slice it into 2-inch-thick segments. Set aside.
• Season pork (or beef) and chicken with 1/2 tablespoon salt and 1/4 teaspoon black pepper.
• Heat 1 tablespoon oil in a large pot over medium-high. Add the pork and brown on all sides for 5 minutes. Using a slotted spoon, transfer to a clean, large bowl, then add the chicken to the same pot, and brown on both sides for another 5 minutes, adding oil as needed if the pot gets dry. Transfer with a slotted spoon to the same bowl as the pork.
• Reduce heat to medium and add sofrito to the pot, scraping up any browned bits of meat and incorporating them into the mix. Cook for 5 to 7 minutes, until liquid has evaporated and mixture darkens in color.
• Return the pork, chicken and any accumulated juices to the pot. Add the stock, bay leaves and remaining 1 tablespoon salt, and bring to a boil over high heat. Once simmering, reduce heat to medium-low and cook uncovered for 15 minutes, stirring occasionally.
• To keep the vegetables from falling apart, add each one in order of firmness, cooking each for 5 minutes before adding the next. Begin with the yuca, then yautia, green plantain, yellow plantain, calabaza and corn, cooking the yuca for a total of 30 minutes and the corn for only 5 minutes.
• Add chorizo and stir well to incorporate. Cook for another 10 to 15 minutes over medium-low heat until meat and vegetables are tender and break easily with a fork. Because of all the starches and meat in this dish, this stew tends to be thick and rich. Some of the vegetables will fall apart, giving it a porridge consistency. This is a good thing.
• Adjust salt to taste, and serve with fresh bread or white rice on the side.

PUERTO RICAN SANCOCHO

Steps:

• Heat olive oil in a large pot over medium-low heat; add onion, garlic, cilantro, white pepper, oregano, and salt. Cook and stir until onion is browned and very tender, about 20 minutes. Add stew meat; cook and stir until meat is browned on all sides, 5 to 7 minutes.
• Pour enough water over meat mixture to fill pot 3/4 full; add tomato sauce and beef bouillon.
• Mix green beans, carrots, celery, chayote squash, white beans, cabbage, green banana, yellow plantain, llautias, potatoes, pumpkin, corn, and green bell pepper (in this order), cooking and stirring after each addition. Cook until all the vegetables are tender and stew has formed a rich broth, 2 to 3 hours. Add more water or salt if needed.

SAZóN

Steps:

• In an airtight container, combine all ingredients. Cover and shake well to incorporate.
• Use with carne guisada, alcapurrias or

PUERTO RICAN CHICKEN SOUP

Steps:

• in large stock pot heat oil
• add onion, carrots and green pepper, saute
• add rice, chili and pepper, saute
• add garlic, saute
• add water, garlic powder, tomato sauce, chicken, bay leaf and vinegar.
• cook for 1 hour covered until chicken is done.
• take chicken out and debone add chunks of chicken back inches.
• remove bay leaves.