Cuban Meat Soup Recipes

CUBAN-STYLE BEEF SOUP

Steps:

• Place the beef in a large zip top bag. Add the salt, cumin, oregano and pepper, massage the beef a bit to distribute the seasoning well. Add the flour to the bag, seal tightly without removing the air. Shake the bag well to coat the beef with the flour.
• Heat the olive oil in a large pot over medium heat. When the oil is hot, but not smoking, add the onions. Cook gently for 3 minutes, stirring frequently.
• Add the garlic and cook for 1 minute, stirring frequently.
• Add the beef to the pot, cook for 3 minutes, stirring frequently to brown on all sides.
• When the beef is browned, add the white wine and stir, gently scraping any bits off the bottom of the pot. Cook for about 1 minute, stirring constantly.
• Add the tomato sauce, beef broth and water, stir well. Raise the heat to high, when the liquid begins to boil, lower the heat to medium-low, cover and cook for 30 minutes, stirring occasionally.
• Add the potatoes and carrots to the pot, raise the heat to high, when the liquid comes back to boil lower the heat to medium-low, cover and continue cooking for 25-30 minutes, stirring occasionally. If desired, uncover the pot the last 10-15 minutes of cooking time to allow the soup to thicken a little bit.
• Before serving, taste the soup and add salt, only if needed.
• To serve, add white rice to the bottom of a bowl, top with a generous serving of the Cuban-style beef soup.

AJIACO: CUBAN SOUP MADE WITH BEEF, PORK, AND TROPICAL VEGETABLES

Steps:

• Drain and rinse the tasajo. Place into a large pot, cover with fresh water and cook until almost tender. Add the pork cubes and cook until both meats are completely tender. Drain the meat, reserving 8 cups of the cooking liquid.
• In a tall stockpot, add all the vegetables, except for the pumpkin and the yellow plantain, all the meat stocks, bay leaves and cumin. Cook for approximately 30 minutes and add the pumpkin and yellow plantain. Cook for 15 minutes. Allow it to rest for a few minutes. Add salt and white pepper to taste.

CUBAN BLACK BEAN SOUP

Steps:

• In a large stockpot, cover the beans with water, covering them by 2 inches. Add bay leaf, cumin, oregano, and Italian pepper. Simmer until the beans are tender, about 45 minutes.
• After 45 minutes, remove the pepper.
• In a saute pan, saute onions, red, and green peppers until translucent. Puree in a blender, this is the sofrito.
• In the same pan, saute the garlic. Add to the beans, along with the sofrito, 1/4-cup olive oil, sugar, and vinegar. Season with salt and continue to cook until very thick, about 45 minutes. Garnish with finely chopped red onion.

CUBAN BEEF STEW

Steps:

• In a large saute pan, heat oil over medium heat. Cook onion and garlic in oil, stirring frequently, until transparent. Stir in cubed meat, and cook until browned. Stir in red bell pepper, bay leaf, cumin, and oregano; cook for 2 to 3 minutes.
• Stir in sherry, tomato sauce, vinegar, olives, raisins, and capers. Pour in enough water to just cover meat. Bring to boil, reduce heat to low, and cover. Simmer until fork tender, about 1 1/2 hours. Add more water if the stew becomes too thick.
• Stir potatoes into the stew. Season with salt and pepper to taste. Cook, covered, until potatoes are almost tender. Uncover, and cook until done.

CUBAN BLACK BEAN SOUP

Steps:

• Place bay leaves and beans in a Dutch oven.
• Add 12 cups water to pan; bring to a boil.
• Reduce heat, and simmer 2 1/2 hours or until tender, stirring occasionally.
• Heat oil in a large skillet over medium heat.
• Add bell pepper, chopped onion, and shallots to pan; cook 10 minutes or until onion is tender, stirring frequently.
• Stir in cumin, dried oregano, and fresh oregano; cook 2 minutes, stirring frequently.
• Remove from heat; let stand 10 minutes.
• Place vegetable mixture in a blender; add remaining 1/2 cup water; puree until smooth.
• Add vegetable mixture, sugar, and salt to beans; simmer 10 minutes, stirring occasionally.
• Discard bay leaves.
• Combine avocado and juice; toss gently.
• Ladle 3/4 cup bean mixture into each of 10 bowls; top each serving with about 3 tablespoons avocado mixture, about 3 tablespoons red onion, 2 tablespoons ham, about 1 1/2 tablespoons cilantro, about 1 1/2 tablespoons sour cream, 1 teaspoon pumpkinseed kernels, and about 1/2 teaspoon jalapeño pepper.
• Serve with lime wedges, if desired.