Sopa de Hueso Recipe (Beef Bone Soup)

This Sopa de Hueso Recipe (Beef Bone Soup) is a hearty, delicious soup that can substitute a whole meal. I have seen some small-town fondas (eateries) that serve this dish for breakfast (presumably for their hung-over customers).

Course Soup

Cuisine Caribbean, Dominican, Latino

Keyword beef bone stew, dominican beef soup, dominican sopa de hueso

Prep Time 10 minutes

Cook Time 40 minutes

Total Time 50 minutes

Servings servings

Calories 425kcal

Author Clara Gonzalez

Ingredients

1 tablespoon vegetable oil
2 pound beef shank [0.9 kg] (or any inexpensive cut with bones)
1¼ teaspoon salt , or to taste
6 allspice berries (malagüeta)
½ teaspoon oregano (dry, ground)
2 cloves garlic , crushed
¼ teaspoon pepper (freshly-cracked, or ground) , or to taste
1 pound waxy potatoes [0.45 kg], diced
1 cup celery stalk chopped
1 pound auyama (kabocha squash) [0.45 kg] (West Indian pumpkin or Kabocha squash), diced
3 sprigs cilantro , chopped

Instructions

Browning meat: In a large pot heat the oil over medium heat. Add the meat and brown. Pour in 2 qt [2 lt] of water. Add a teaspoon of salt, allspice, oregano, garlic, and a pinch of pepper.
Simmering: Simmer covered until the meat is very soft and falling off the bones. Add water as it becomes necessary to keep the same volume.
Adding vegetables: Add the potato, celery, and auyama. Simmer covered until everything is cooked through.
Add the cilantro and season with salt and pepper to taste. Remove the clean bones from the soup.
Serving: Remove from heat and serve immediately.

Notes

If you want to make a Keto or low carb sopa de hueso version of this dish, tayota (chayote) is a great substitute for potatoes.

Nutrition