Sopa de Salchichon

Sopa de Salchichón: Puerto Rican Salami Soup

Experience the vibrant flavors of Puerto Rico with Sopa de Salchichón, a hearty soup brimming with slices of savory Goya Salchichon Salami. This comforting dish captures the essence of traditional Puerto Rican cuisine, combining robust spices, tender vegetables, and satisfying noodles in every bowlful.

Ingredients

🥩 1 (16 oz / 1 lb) log Goya Salchichon Salami, sliced into bite-sized pieces
🫒 Approximately 1-2 tablespoons Olive Oil
🧅 1 medium Onion, diced
🧄 4-6 cloves Fresh Garlic, minced
🌿 Approximately 1/4 cup Sofrito
🍅 Approximately 1/4 cup Tomato Sauce
🫒 Approximately 1/4 cup Olives
🌶️ 1 packet Sazón Goya
🧂 Approximately 1-2 teaspoons Goya Adobo All-Purpose Seasoning
🥔 2-3 medium Potatoes, peeled and diced into large chunks
🌽 3-4 ears Corn, cut into 3-4 segments
💧 Approximately 6-8 cups Water
🍝 Approximately 1 cup Small Noodles (e.g., vermicelli)
🍃 Approximately 1/2 cup Fresh Cilantro, chopped
🍈 Fresh Lime for serving
🌶️ Hot Sauce for serving

Instructions

1- Prepare Salami:

• Remove the casing from the Goya Salchichon Salami.
• Slice into bite-sized pieces.

2- Heat Oil:

• In a large soup pot, heat olive oil over medium-high heat.

3- Cook Salami and Onions:

• Add the sliced salami and diced onions to the pot.
• Cook for approximately 4 minutes until the onions are slightly golden.

4- Add Garlic:

• Stir in the minced garlic.
• Cook for about 10 seconds until fragrant.

5- Introduce Flavors:

• Mix in the sofrito, tomato sauce, and olives.
• Add Sazón Goya and Goya Adobo All-Purpose Seasoning.
• Combine everything well.

6- Add Vegetables:

• Incorporate the diced potatoes and corn segments into the pot.

7- Simmer:

• Pour enough water to cover all ingredients.
• Cook uncovered over medium-high heat for about 20 minutes until the liquid reaches a boil and potatoes are nearly cooked.

8- Add Pasta:

• Once boiling, add the small noodles to the soup.
• Break spaghetti or angel hair pasta into smaller pieces if using.

9- Final Cook:

• Reduce heat to medium-low.
• Cook for approximately 5 minutes ensuring potatoes and pasta are fully tender.

10- Finish with Cilantro:

• Stir in a generous amount of chopped fresh cilantro.

11- Taste and Adjust:

• After cooking, taste the soup and add additional salt or seasoning as necessary.
• Adjust flavorings for a perfect balance.

12- Serve:

• Ladle the soup hot into bowls.
• Garnish with fresh lime wedges and splash of hot sauce if desired.

Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 60 minutes
Servings: Approximately 6-8
Calories: Estimated at 400-450 calories
Proteins: Roughly 12g
Fats: About 20g
Carbohydrates: Approximately 35g
Equipment: Cutting Board (Plastic), Chef’s Knife (Silver blade with dark wood handle), Soup Pot/Caldero (Large, light gray metal pot), Wooden Spoon, Measuring Cup, Small White Bowls for holding prepped ingredients

Cooking Tips

• Salami Selection: While Goya Salchichon is ideal, you can substitute with chorizo for a different flavor profile. Always remove the casing before use.
• Sazon Packet: It greatly enhances the soup’s deep, authentic flavor—don't skip it unless necessary.
• Seasoning Adjustments: Allow the soup to fully cook before making final seasoning adjustments, as flavors blend over time.

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Sopa de Salchichón: Puerto Rican Salami Soup