Puerto Rican Sopa de Salchichon (Salami Soup)

Most times the algorithms of social media drive me crazy, just because I search for a product doesn’t mean I want to see products like that all the time. In this one particular time those algorithms paid off. When I was working on my Agua de Horchata I started to see some recipes for Puerto Rican dishes and this soup was one of them.

Normally I stay away from recipes that call for unusual ingredients. I don't like buying an ingredient for a recipe that I may not use again, especially if the recipe is not a keeper. However, with this soup, the only thing I was concerned about was finding the ingredients. Thankfully I had no problems finding the ingredients I needed, thank goodness for the ethnic aisle. Well, almost no problem. I could not find salchichon, but an easy substitute is Genoa salami or hard salami. Genoa would be the better substitution, but it can be more expensive so hard salami would work as well. The original recipe used a roll of salami, but I could not find that so I used pre-sliced. It worked just fine, I just did not cook it as long.

 

This soup is beyond delicious. I really wanted a second serving, but also didn't because I wanted to be able to enjoy it another day. Well, since I couldn't resist having some more I will just have to make it again another day. 

Puerto Rican Sopa de Salchichon (Salami Soup)

Ingredients:

• 6 ounces Goya salchichon
• 1/2 yellow onion, diced
• 1/3 cup sofrito
• 3 cloves garlic, minced
• 4 ounces tomato sauce
• 1 chicken bullion cube
• 1/2 cup green olives stuffed with pimentos
• 1/4 cup fresh cilantro
• 1 bay leaf
• 1 packet sazón
• 1/4 teaspoon dried oregano
• 1/2 teaspoon ground black pepper
• 8 cups water
• 2 russet potatoes, peeled and diced
• 6 ounces fideo (noodles)

Directions:

1. Cut the salami into bite sized pieces and add into a large pot. Turn the heat onto medium-high and cook for 5-6 minutes, stirring often.
2. Stir in the onions and sofrito. Cook stirring often for 1-2 minutes.
3. Stir in the garlic, tomato sauce, bullion cube, olives, cilantro, bay leaf, sazón, dried oregano and black pepper. Cook, stirring for 1 minute.
4. Pour in the water and add in the potatoes. Bring the mixture to a boil, reduce the heat to a simmer and allow to cook for 30 minutes.
5. Stir in the noodles and cook until the pasta is tender.

Enjoy!!!

Notes:

If you can't find Goya salchichon you can substitute with Genoa salami or hard salami. If you use hard salami, wrap the uncut salami with 2-3 sheets of damp paper towel and microwave for 2-3 minutes.

Fideo is a thin Mexican noodle that is cut into 1 inch pieces. If you can not find fideo, you can use vermicelli and break into 1 inch pieces. If you can't find vermicelli you can use thin spaghetti or angel hair.

Nutrition Facts
Servings: 24
Amount Per Serving
Calories: 316
Total Fat		15.2g
Saturated Fat		4.8g
Trans Fat		0g
Polyunsaturated Fat		0g
Monounsaturated Fat		0g
Cholesterol		30mg
Sodium		1,538.2mg
Total Carbohydrates		31.9g
Dietary Fiber		2.8g
Sugars		2.3g
Protein		13.2g
Calcium		15.8%
Iron		10.9%
Potassium		382.1mg
Vitamin A		3.7%
Vitamin C		22.3%
*Nutritional information will vary depending on the brands you use.

*Adapted from Latina Mom Meals.