Paraguayan Beef Soup Soo Yosopy Recipes

ZOO-TOSOPY (PARAGUAYAN GROUND BEEF STEW)

Zoo-Tosopy (Paraguayan Ground Beef Stew) image

Adapted from the Woman's Day Encyclopedia of Cookery. You can use plantains instead of green bananas, but don't substitute regular yellow bananas.

Provided by Chocolatl

Categories Stew

Time 50m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

1 lb ground beef
6 cups cold water
2 tablespoons oil
2 large onions, chopped
2 large tomatoes, chopped
2 green bananas, cut into 1-inch chunks
1/4 cup uncooked rice
salt
pepper

Steps:

Place beef in a large pot or Dutch oven.
Add water and stir until blended.
Bring to a boil, cover, and simmer for about 10 minutes.
Meanwhile, heat oil in a skillet.
Saute onions, tomatoes, and bananas for about 5 minutes.
Add to beef mixture.
Add salt, pepper and rice.
Cover and simmer 30 minutes.

Nutrition Facts : Calories 446.7, Fat 24.3, SaturatedFat 7.7, Cholesterol 77.1, Sodium 93.8, Carbohydrate 33.7, Fiber 4.1, Sugar 12.8, Protein 24.2

PARAGUAYAN BEEF SOUP SO'O-YOSOPY

Paraguayan Beef Soup So'o-Yosopy image

This is a wonderfully comforting soup and needs little more than dessert to make a light supper. Its name in Guarani, an official language in Paraguay, translates in Spanish to sopa de came. It is easy to make if the simple rules are followed:

Provided by Olha7397

Categories South American

Time 55m

Yield 6 serving(s)

Number Of Ingredients 9

Ingredients

2 lbs lean ground sirloin or 2 lbs round steaks
2 tablespoons vegetable oil
2 medium onions, finely chopped
1 green bell peppers, seeded and finely chopped or 1 -2 hot pepper, seeded and chopped
4 medium tomatoes, peeled and chopped
8 cups cold water
1/2 cup rice or 1/2 cup vermicelli
salt
grated parmesan cheese

Steps:

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 green pepper or 1-2 hot peppers 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, green pepper or hot peppers 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.
Some cooks believe that constant stirring is the most important step, others believe the adding of salt is the important factor.
Superstition has it that if anyone who does not enjoy cooking is present in the kitchen they may cause the So'O-Yosopy to separate and spoil the dish.
Serve with a baked sweet potato or a thick slice of broiled yucca (cassava), or both, and Sopa Paraguay, Paraguayan Corn Bread. Recipe for corn bread is posted.
Sprinkle, if liked, with grated cheese. Water biscuits may also be served with soup. Serves 6.

Nutrition Facts : Calories 436.6, Fat 24.1, SaturatedFat 8.4, Cholesterol 71.1, Sodium 90.9, Carbohydrate 20.7, Fiber 2.1, Sugar 4.2, Protein 33

CALYPSO BEEF SOUP (NUEVO LATINO BEEF DISHES)

Calypso Beef Soup (Nuevo Latino Beef Dishes) image

Provided by Food Network

Categories main-dish

Time 35m

Yield 6 servings

Number Of Ingredients 12

Ingredients

1 1/2 pounds ground beef
1 cup diced peeled sweet potato
1/2 cup chopped onion
1/2 cup chopped red bell pepper
1 teaspoon curry powder
2 tablespoons all-purpose flour
2 cups water or ready-to-serve beef broth
1 can (15 1/2 ounces) black-eyed peas, rinsed, drained
1 can (13 1/2 ounces) light unsweetened coconut milk
2 cups packed fresh baby spinach leaves
3 tablespoons freshly chopped thyme leaves
Salt and freshly ground black pepper

Steps:

Brown ground beef in large nonstick skillet over medium heat for 8 to 10 minutes or until beef is not pink, breaking up into 3/4-inch crumbles. Pour off drippings. Add sweet potato, onion, bell pepper and curry powder. Cook 4 to 5 minutes or until onion and peppers are crisp-tender, stirring occasionally. Stir in flour; cook and stir 1 minute.
Stir in water, black-eyed peas and coconut milk; bring to a boil. Reduce heat, cover and simmer for 5 to 8 minutes or until sweet potato is tender. Stir in spinach and thyme. Cook 1 minute or until spinach wilts. Season with salt and black pepper, to taste.

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