How to Make Sopa de Queso Recipe | A Traditional Nicaraguan Dish aka Cheese Tort Soup

Make the dough for the torts using 1.5 pounds of maseca and 3.5 bags of cuajada cheese.

Add 2-3 eggs and 1-2 cups of water to the mixture.

Incorporate 0.5 pounds of sour cream and 2-3 teaspoons of achiote for color.

Set aside some dough to add to the soup later.

Fry the torts in oil for 2-3 minutes until golden brown.

Chop 1 medium onion and 1 medium green bell pepper.

Boil 8 cups of water in a pot.

Add chopped vegetables and chicken bouillon cubes to the boiling water.

Simmer for 20-30 minutes until the vegetables are softened.

Mix 1.5-2 cups of water with the reserved dough until watery.

Add hierba buena to the soup, leaving it in stems for easy removal.

After a few minutes, add the fried torts to the soup and let sit for 3-5 minutes before serving.

Equipment Needed

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