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Sopa de Yucca (Yucca Soup)
courtesy of
Cocina Cubana Club (please join) /
Anabel Socarras
1 pound of ground beef
1 package of frozen yucca (about 6 in package)
1 tbsp of olive oil
2 onions
6 garlic cloves
1 bell pepper
1 tsp garlic powder
1 tsp onion powder
1 tsp cumin powder
1/4 cup of bread crumbs
1 egg
1 package of Sazon Goya (If you like, it contains msg)
Salt and pepper to taste.
Place 1 onion, 3 cloves of garlic, and half bell pepper in a
electric mixer
chopper until well chopped. When done combine with meat and add the
egg, bread crumbs and powders as well as Sazon Goya (don't have to
use) shape your meat balls and set aside.
In a large pot make a sofrito, with the remaining onion, garlic and
green
pepper. Chop well and saute with olive oil until translucent, add
your water
about 5 cups w/ 1 cup of white wine or cooking wine. Add salt and
pepper to
taste, bring to a boil and add your meat balls. Boil for about 15
min and then
add the yucca. Cook on medium until yucca is soft and water is
reduced. You may need to add some water or not. Also taste for salt
and add as needed.
Don't know if any of you make this or if it's in our recipes but
with the
colder weather is is a perfect recipe. My mom taught me this recipe
and it's a
family favorite. You can also serve over rice.
Yield: serves 4
Recipe by Anabel Socarras
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Instructions on
How to make an authentic Cuban yucca soup recipe / receta / recetas. |