1. Beef Bone Soup
Ingredients:
• 1 kg beef bones with meat or marrow
• 500 g beef chunks
• 2 carrots, sliced
• 2 potatoes, cubed
• 1 celery stalk, chopped
• 1/2 onion
• 4 garlic cloves, minced
• 1 corn cob, cut into pieces, optional
• 1 tsp oregano
• Fresh cilantro or parsley
• Salt and black pepper, to taste
• Enough water to cover
Instructions:
Wash the bones and beef well.
Place them in a large pot with water, garlic, onion, salt, black pepper, and oregano.
Cook over medium-low heat for 2 to 3 hours, until the broth becomes rich and flavorful and the meat is tender.
Add the carrots, potatoes, celery, and corn if using.
Cook until the vegetables are soft.
Finish with fresh cilantro or parsley.
Serve hot.
2. Chicken Feet Soup with Vegetables
Ingredients:
• 700 g chicken feet, well cleaned
• 500 g chicken pieces, optional
• 2 carrots, chopped
• 2 potatoes, cubed
• 1 celery stalk, chopped
• 1/2 onion
• 4 garlic cloves, minced
• 1 tsp oregano
• 1/2 tsp turmeric or paprika, optional
• Fresh cilantro
• Salt and black pepper, to taste
• Enough water to cover
Instructions:
Wash the chicken feet very well and remove any tough or yellow parts.
Place them in a pot with water, garlic, onion, salt, black pepper, and oregano.
Cook for 1 1/2 to 2 hours, until the broth looks rich, slightly thick, and flavorful.
Add the chicken pieces if using.
Add the carrots, potatoes, and celery.
Cook until everything is tender.
Finish with fresh cilantro and serve very hot.
3. Oxtail Soup
Ingredients:
• 1.5 kg oxtail
• 2 tbsp oil
• 1/2 onion, chopped
• 1/2 bell pepper, chopped
• 4 garlic cloves, minced
• 2 carrots, sliced
• 2 potatoes, cubed
• 1 corn cob, cut into pieces, optional
• 1 tbsp tomato paste
• 1 tsp oregano
• Fresh cilantro
• Salt and black pepper, to taste
• Enough water or beef broth to cover
Instructions:
Season the oxtail with salt, black pepper, garlic, and oregano.
In a large pot, heat the oil and brown the oxtail on all sides.
Add the onion, bell pepper, and tomato paste. Mix well.
Add enough water or beef broth to cover the meat.
Cover and cook over medium-low heat for 2 1/2 to 3 hours, until the oxtail is very tender.
Add the carrots, potatoes, and corn if using.
Cook until the vegetables are soft and the broth thickens slightly.
Finish with fresh cilantro and serve hot.
4. Pork Bone Soup with Yuca
Ingredients:
• 1 kg pork bones with meat
• 700 g yuca, peeled and cut into pieces
• 1 green plantain, cut into pieces, optional
• 2 carrots, chopped
• 1/2 onion
• 4 garlic cloves, minced
• 1/2 bell pepper, chopped
• 1 tsp oregano
• 1 tbsp lime juice
• Fresh cilantro
• Salt and black pepper, to taste
• Enough water to cover
Instructions:
Wash the pork bones well with a little lime juice.
Place them in a pot with water, garlic, onion, bell pepper, salt, black pepper, and oregano.
Cook for 1 1/2 to 2 hours, until the meat is tender and the broth has a deep homemade flavor.
Add the yuca, carrots, and green plantain if using.
Cook until the yuca is very soft.
Adjust the salt if needed and finish with fresh cilantro.
Serve hot with white rice or avocado
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