Sopa de Salchichon con Fideos
This Sopa de Salchichon is a go-to Puerto Rican classic. Made with thick cut salami, fresh sofrito, fideos aka thin noodles, potatoes, carrots and other aromatics, this soup is a hearty and comforting meal for the winter months or any weekend dinner.
Ingredients
- 1 tablespoon achiote oil
- ½ cup diced onions
- ⅓ cup sofrito
- 3 teaspoons minced garlic
- 4 oz tomato sauce
- 1 pound salchichon (chopped)
- 1 cup chopped carrots
- 6 small golden potatoes (quartered)
- 10 cups water
- 2 tablespoons chicken bouillon paste
- 8 oz fideos (or thin angel hair pasta)
- 1 teaspoon adobo seasoning (or to taste)
- ½ teaspoon dried oregano
- ¼ teaspoon red pepper flakes
- 1 bay leaf
Instructions
- On medium low heat, add homemade achiote oil along with onions, garlic, and sofrito.
- Slowly simmer the aromatics for roughly 5 minutes until fragant
- Next, incorporate tomato sauce to add acidity and boost color. Then, mix in seasonings to taste.
- Now, its time to add the salchichon. Slice it into half-inch rounds and then quarter them.
- Cook the salchichon for roughly 7 minutes until the fat begins to render down.
- Build the soup broth by adding water and mixing in two tablespoons of chicken bouillon paste. Throw in a bay leaf and bring the mixture to a boil.
- Once bubbling, add your sliced carrots, diced golden potatoes, and fideos.
- Reduce the heat to low and slowly simmer for 20 minutes or until the veggies and pasta are tender.
- Garnish with fresh cilantro and serve with tostones, white rice, or avocado.