La Sopa de venas es plato muy popular en zonas andinas de Colombia como los Santanderes, este plato hecho a base de venas de res es una deliciosa muestra gastronómica que demuestra lo recursivos que son los campesinos en el uso de todos los ingredientes que pueden aprovecharse.
Vein Soup Recipe
Aprende en esta sencilla receta como hacer una deliciosa sopa de venas de forma fácil y rápida desde tu hogar.
Ingredients
- 1 pound beef bone
- ½ pound chickpeas soaked the day before
- 2 pounds of veins
- 3 bigheaded onions
- 2 mature tomatoes
- ½ pound green peas
- 1 pound of potatoes
- 3 tablespoons of breadcrumbs
- Parsley to taste
- Cilantro to taste
- 2 concentrated rib stock cubes
- Salt to taste
- Pepper to taste
Step by step preparation
- The first thing to do is wash the ingredients and chop those that need it.
- Then, in a large pot, pour 6 cups of cold water, mix it with the bouillon cubes, the beef bone, the chickpeas and the previously chopped veins; Then add the previously chopped onions, tomatoes, parsley and cilantro, add pepper and salt to taste and cook over medium heat.
- When the chickpeas are soft, add the peas and the potato previously diced, if you continue cooking.
- When the potatoes and peas have softened, proceed to remove the bone and remove the soup from the heat, let it rest for a couple of minutes and that's it.
- You can serve it sprinkled with breadcrumbs if you wish.
Interesting Facts
- It is a little difficult to get beef veins, since it is not usually the part of the animal that is sold the most, but you can surely find them in butcher shops.
- Veins refers to the marrow of the beef bones.
Other recipes that might interest you
- Ajiaco Santafereño
- Basic broth
- Curito broth
- Bird broth
- Caldo de papas santandereano
- Cheese and onion broth
- Caldo teñido santandereano
- Cazuela de mariscos
- Changua
- Changua Cerrera
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