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Sòpi di karni – Antillean beef soup

door Linda Terrizzi

Sòpi di karni is a delicious, richly filled soup with vegetables and beef. It is a complete meal that contains everything.

We make our sòpi almost entirely the old-fashioned way: by allowing meat, vegetables and marrow pipes to steep for a long time to make a tasty stock. Only then do we add the other ingredients and make the soup.



What makes this soup unique

In most world cuisines you will find a variation on 'beef soup'. What the Antillean sòpi di karni What makes it unique is the use of vegetables that are locally sourced. For example, traditionally large pieces of sweet potato and corn cob go in that you remove with your fingers. So it is definitely not a 'fine' soup with finely chopped pieces of vegetables… we like big pieces!

Of course we also 'draw' the soup ourselves. With a marrow bone or shank. The more time the soup has to steep, the better it tastes. And (as you often hear) it is even tastier the next day!

Recipe sopi di karni

Ingredients:

FOR THE BOUILLON

  • 500gr. beef soup meat or shank
  • 2 marrow pipes
  • 1 lemon
  • 2.5 liters of water
  • 1 onion, cut in pieces
  • 1 carrot, peeled and cut
  • 2 sprigs of celery
  • 5 stock cubes (beef or vegetables)
  • 1 teaspoon of ground black pepper or 20 peppercorns
  • oil or butter for frying the meat

FOR THE SOUP



  • 1 onion, chopped
  • 5 sprigs of celery
  • 1 red pepper, chopped
  • 2 bay leaves
  • 3 carrots, in pieces of 2cm
  • 2 corn on the cob (in 2cm rings)
  • 3 (sweet) potatoes, peeled and cut into pieces
  • 1 Madame Jeanette pepper (to taste)
  • 1/4 pumpkin, peeled and diced
  • 1 green plantain, in pieces of 2cm
  • 3 sprigs of fresh thyme or 1 teaspoon of dried thyme
  • 1/2 tsp cumin powder
  • 50 g vermicelli

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 add the meat, water, onions, carrot and celery. Then also add the stock cubes and pepper.

Bring the stock to a boil, then scoop off any foam from the top. Tip: cook a raw eggshell to prevent the stock from becoming cloudy.

Then let the stock boil gently for 90 minutes. Then remove the pan from the heat. Then remove the meat and marrow pipes from the stock and set them aside.



Then strain the stock and discard the vegetables and the eggshell. Bring the stock to the boil again and add the meat and the marrow pipes again.

Now add all the other ingredients, except the vermicelli. Let the soup cook for another 30 minutes, until all ingredients are almost cooked. Now add the vermicelli and let the soup cook for another 5 minutes.

Finally, remove the pan from the heat and remove the marrow bones. - Enjoy your meal!


Also try

Do you love soup? Then try this one traditional chicken soup (sòpi di galiña) or our delicious red kidney bean soup (sòpi di boonchi kora)


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