24th Dish Beef Soup (So'o Yo-Sopy) from Paraguay

Here’s a top tip for you, when you are cooking a recipe for the first time read the instructions properly and don’t just skim through. 

It says not to add the salt until near the end otherwise the meat and stock may separate, alas mine did just that. 

Ingredients:

2 pounds ground lean sirloin or round steak
2 tablespoons vegetable oil
2 medium onions, finely chopped
1 green bell pepper, seeded and finely chopped or 1 or 2 hot peppers, seeded and chopped
4 medium tomatoes, peeled and chopped
1/2 cup rice or vermicelli
Salt grated Parmesan cheese

Instructions:

Have the butcher grind the meat twice, then mash it in a mortar to make sure it is completely pulverized or use a food processer.

Set the meat aside together with any juices.

Heat the oil in a skillet and sauté the onions and pepper 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 sautéed onions, pepper, 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.

Served with a baked sweet potato or a thick slice of broiled yucca (cassava), or both, and Sopa Paraguay, Paraguayan Corn Bread despite its misleading name. Sprinkle, if liked, with grated cheese.

Overall I wasn’t that impressed with this, it lacked any depth or flavour. Granted that may have been my fault. 

We gave it a 6 out of 10

Ammo