Cuban Yucca Soup recipe - Sopa de Yuca
courtesy of the
Cocina Cubana Club founded by Pascual Perez & chef Sonia
1 pound of ground beef
1 package of frozen yucca (about 6 in package)
1 tbsp of olive oil
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 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
Yield: serves 4
Recipe by Anabel Socarras.
Main Cuban recipe pages:
• soups •