Tag: soup
Vori Vori de Pollo
Vori Vori de Pollo
Vori Vori de Pollo is a traditional Paraguayan chicken soup with dumplings made of masa flour and queso paraguayo. The soup also contains an assortment of vegetables including pumpkin, carrots, tomatoes, green peppers, onions, and green onions. The chicken used in this soup is bone in, not boneless. Using bone in chicken pieces adds a significant amount of flavor to the soup. I prefer to use whole chicken legs. This chicken soup is typically served in the cold months, which we have now entered in MN. If there are any leftovers, it tastes even better the next day.
Ingredients
- 4 tbsp olive oil
- 3 large whole chicken legs skinned; cut into 2” pieces
- 1 medium onion ficed
- 4 green onions chopped
- 1 green bell pepper cut into cubes
- 2 medium tomatoes chopped
- 1/2 small pumpkin seeded; peeled and cubed
- 1 large carrot sliced
- 3 quarts water
- 1 tsp ground cumin
- 3 bay leaves
- salt and pepper to taste
Dumplings
- 2 cups masa flour
- 6 oz queso paraguayo
- 1/2 cup soup stock
Instructions
- Heat up cooking oil in a large stock pot over medium high heat. Brown the chicken pieces for 10 minutes in total on all sides. Remove from the pot.
- Add in the onions, green onions, green pepper, and tomatoes. Sauté for 5 minutes.
- Add in the pumpkin and carrots. Sauté for 5 more minutes.
- Add the chicken back in. Season with cumin. Pour in the water. Season with the bay leaves plus salt and pepper to taste. Bring to a boil. Reduce the heat to medium and simmer for 45 minutes.
- While the soup is simmering, mix together the masa flour, queso paraguayo, and some of the soup stock to form a dough.
- Roll out the dough into small balls; a little larger than a grape.
- After the soup has simmered for 45 minutes, add the dumplings to the soup and continue to simmer. The soup is done when the dumplings float to the top. Turn off the heat and let rest for 10 minutes before serving.
Salvadoran Style Red Bean Soup
Salvadoran Style Red Bean Soup
This red bean soup is packed full of flavor and is extremely easy to prepare. Cook up bacon. Sauté onion, green pepper, and garlic in bacon grease. Purée beans and beef stock. Add to the veggies. Simmer. Stir in bacon and sour cream. Simmer for a few more minutes. Garnish the red bean soup with lots of crumbled queso fresco and more diced bacon. If you want some heat, I recommend adding a few paper thin slices of serrano peppers.
Equipment
- blender
Ingredients
- 6 strips bacon diced
- 1/2 medium white onion diced
- 1 green pepper diced
- 6 garlic cloves chopped
- 32 oz red beans cooked
- 2 cups beef stock
- 1/2 tsp cracked black pepper
- 1 cup sour cream
- salt to taste
Garnish
- queso fresco crumbled
- cooked bacon diced
- jalapeños or serrano peppers sliced paper thin
Instructions
- Cook the bacon over medium high heat for 8 minutes until the fat has rendered out. Remove the bacon from the pot, saving the grease.
- Saite the onions, green peppers, and garlic in the bacon fat for 5-6 minutes.
- While the vegetables are cooking, add the beans, beef stock, and black pepper to a blender. Purée until smooth.
- Pour the bean purée into the pot. Reduce the heat to medium low and simmer for 10 minutes.
- Add the bacon back in. Stir in the sour cream. Continue simmering for 5 minutes. Season with salt to taste.
Black Bean Soup with Chorizo
Black Bean Soup with Chorizo
This is a real simple black bean soup with chorizo. I prefer to use dried black beans instead of canned. I prepared my black beans in an Instant Pot, which took 30 minutes without soaking. The bean stock that it creates will be the main stock of the soup, so don’t pour it down the drain. My favorite part of this soup is all of the toppings: fried tortillas strips, crumbled queso, Mexican sour cream, avocado, and cilantro.
Servings: 4
Ingredients
- 1 lb chorizo
- 1/2 cup white onion
- 1 large poblano pepper seeded and chopped
- 2 serrano peppers seeded and thinly sliced
- 2 medium tomatoes diced
- 4 cups cooked black beans with it’s broth
- 1 cup water
- salt to taste
- 1/4 cup cilantro chopped
Toppings
- queso fresco crumbled
- 4 corn tortillas cut into strips and fried
- avocado sliced
- Mexican sour cream
- cilantro chopped
Instructions
- Brown chorizo in a pot over medium high heat for 8-10 minutes.
- Add in the onions and continue to sauté for 2 minutes.
- Add in the poblano and serrano peppers. Sauté for 3 minutes.
- Add in the tomatoes. Season with salt. Cook for 8 minutes.
- Add in the beans with it’s juices and 1 cup of water. Bring to a boil. Cover. Reduce the heat to medium and simmer for 5 minutes.
- While the soup is simmering, cut 4 corn tortillas into strips. Fry in vegetable oil until crispy and drain grease on paper towel.
Mexican Chorizo
Chorizo is one of my favorite sausages. I’ve made thousands upon thousands of pounds of it as a butcher. Chorizo’s main flavor comes form ancho chili powder, which is very mild. If you are looking to have a spicier chorizo, add cayenne pepper to the mix. Chorizo is great in tacos, eggs, soups, with potatoes, and much more. If you happen to have a Kitchen Aid mixer with the sausage attachment, you can make this into links. Chorizo is even better smoked, like myself.
Ingredients
- 3 lbs ground pork, medium grind
- 20 cloves of garlic minced
- 1 medium white onion grated
- 6 tbsp ancho chili powder
- 3 tbsp paprika
- 2 tbsp salt
- 2 tbsp Mexican dried oregano
- 1 1/2 tsp black pepper
- 1 1/2 tsp cumin
- 1 1/2 tsp coriander
- 3/4 tsp cinnamon
- 3/4 tsp cloves
Instructions
- Mix all ingredients together.
- If not using within 3-4 days, wrap in freezer paper and toss in the freezer.
