Puerto Rican Sopa de Salchichón | Hearty Puerto Rican Salami Soup

salchichón

🥗Healthier: turkey sausage

💰Cheaper: smoked sausage

Turkey sausage reduces fat while maintaining flavor.

chicken broth

🥗Healthier: vegetable broth

💰Cheaper: water + bouillon

Vegetable broth is lower in calories, and water + bouillon is cost-effective.

avocado

🥗Healthier: mashed avocado

💰Cheaper: sour cream

Mashed avocado is healthier, while sour cream provides creaminess.

Welcome to the channel and introduce the recipe for Puerto Rican Sopa de Salchichón.

Show the salchichón, explaining it's a type of salami, and mention alternatives like beef or turkey summer sausage.

Chop the salchichón, noting to peel the thick casing if present.

Heat a large caldero (pot) over medium heat and add a little extra virgin olive oil.

Sauté the salchichón until golden brown, about 30 seconds.

Add 1 chopped white onion and sauté until fragrant and soft.

Add 2 oz of sofrito (about 1/4 cup) to the pot.

Pour in a little more than 1/4 cup of tomato sauce, adjusting to taste.

Add 2 tbsp of chopped pimentos (or fresh bell pepper) to the mixture.

Pour in 9 cups of water, adjusting as needed for the ingredients.

Add 4 small yellow potatoes, 1/2 cup chopped carrots, and a yellow bell pepper.

Add chopped corn cobs and fresh cilantro for flavor and presentation.

Add 1 packet of Goya ham bouillon and 1 packet of Goya sazon, or any brand of your choice.

Season with black pepper to taste (about 1/4 tsp) and 1/2 tsp of dry oregano leaves.

Add 2.5 oz of broken angel hair pasta to the pot, noting it can be added later for al dente texture.

Taste and adjust salt carefully, considering the salchichón's salt content.

Bring the soup to a boil and let it cook for an additional 10-15 minutes until thickened and potatoes are tender.

Finish cooking and serve, garnishing with additional cilantro.

Cooking Techniques

Equipment Needed

Spice Level: