Sòpi di karni is a delicious, richly filled soup with vegetables and beef. It is a complete meal that contains everything you need.
We make our sòpi almost completely in the old-fashioned way: by letting meat, vegetables and marrow filled bones cook a long time to make a nice stock. Only then do we add the other ingredients and make the soup.
What makes this soup unique
In most world kitchens you will find a variation on ‘beef soup’. What makes the Antillean sòpi di karni unique is the use of vegetables that occur locally. For example, large-sized pieces of sweet potato and corncob are used that you take out with your fingers. So it is absolutely no ‘delicate’ soup with finely chopped pieces of vegetables … we love our chunky pieces!
Of course we also cook the broth ourselves. With a marrow pipe or shank. The more time the soup gets to simmer, the better it tastes. And (as you often hear) that it’s even better the next day!
Recipe sopi di karni
FOR THE BOUILLON
- 500 gr beef (soup meat or shank)
- 2 marrow tubes
- 1 lemon
- 2.5 liters of water
- 1 onion, in pieces
- 1 carrot, peeled and in pieces
- 2 sprigs of celery
- 5 bouillon cubes (beef or vegetables)
- 1 teaspoon ground black pepper or 20 peppercorns
- oil or butter to fry the meat
FOR THE SOUP
- 1 onion, chopped
- 5 sprigs of celery
- 1 red pepper, finely chopped
- 2 bay leaves
- 3 carrots, in pieces of 2cm
- 2 corncobs (in 2cm rings)
- 3 (sweet) potatoes, peeled and in pieces
- 1 Scotch bonnet pepper (to taste)
- 1/4 pumpkin, peeled and in pieces
- 1 green banana, in 2cm pieces
- 3 sprigs of fresh thyme or 1 teaspoon of dried thyme
- 1/2 tsp cumin powder
- 50 g vermicelli
- salt and pepper to taste
Preparation sòpi di karni:
Wash the meat with water and lemon juice. Then pat it dry. Now heat the oil or butter in a pan and sear the meat all around.
Then take a large pan and do the meat, water, onions, carrot and celery. Then add the bouillon cubes and the pepper.
Bring the stock to the boil and then scoop off any foam from the top. Tip: boil a raw eggshell to prevent the broth from becoming cloudy.
Let the broth simmer for 90 minutes. Then remove the pan from the heat. Remove the meat and the bones from the stock and set them aside.
Strain the broth and discard the remains of the vegetables and the eggshell. Then bring the stock back to the boil and add the meat and bones again. Now add salt and pepper to taste.
Now add all the other ingredients, except the vermicelli. Let the soup boil for another 30 minutes, until all ingredients are almost done. Now add the vermicelli and let the soup boil for another 5 minutes.
Finally remove the pan from the heat and remove the bones. – Enjoy your meal!
Have you tried our delicious Johnny Cakes? They’re the most popular recipe across out site!
Interested in cooking videos (in Dutch)? Try our YOUTUBE channel.