Ingredients with Measurements:
- 1 lb of beef shank, cut into small pieces
- 1 lb of potatoes, peeled and cut into small pieces
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 tbsp of vegetable oil
- 1 tsp of salt
- 1 tsp of black pepper
- 1 tsp of paprika
- 1 tsp of cumin
- 6 cups of water
Special equipment needed:
- Large pot
- Wooden spoon
Step-by-step instructions:
1. Heat the vegetable oil in a large pot over medium heat.
2. Add the chopped onion and minced garlic to the pot and cook until the onion is translucent.
3. Add the beef shank to the pot and cook until browned on all sides.
4. Add the salt, black pepper, paprika, and cumin to the pot and stir to combine.
5. Add the potatoes to the pot and stir to combine.
6. Pour in the water and bring the mixture to a boil.
7. Reduce the heat to low and let the soup simmer for 1 hour or until the beef and potatoes are tender.
8. Serve hot.
- Time:
Preparation time: 15 minutes
- Cooking time: 1 hour
Temperature:
- Medium heat for cooking the onion and garlic
- Low heat for simmering the soup
Serving size:
- 4-6 servings
Nutritional information:
- Calories: 250
- Fat: 10g
- Carbohydrates: 20g
- Protein: 20g
Substitutions for ingredients:
- Beef shank can be substituted with beef chuck or stew meat.
- Potatoes can be substituted with sweet potatoes or yams.
- Vegetable oil can be substituted with olive oil or canola oil.
Variations:
- Add chopped carrots and celery to the soup for extra flavor and nutrition.
- Use chicken instead of beef for a lighter soup.
- Add a can of diced tomatoes for a more tomato-based soup.
Tips and tricks:
- Brown the beef shank well before adding the water to the pot for a richer flavor.
- Add a bay leaf or two to the pot for extra flavor.
- Skim any foam or fat that rises to the surface of the soup while it simmers.
Storage instructions:
- Store any leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the soup in a pot over medium heat until heated through.
Presentation ideas:
- Serve the soup in individual bowls with a sprinkle of chopped parsley on top.
Garnishes:
- Chopped parsley
- Croutons
- Sour cream
Pairings:
- Crusty bread
- Salad
Suggested side dishes:
- Steamed vegetables
- Rice
Troubleshooting advice:
- If the soup is too thin, let it simmer for longer to reduce the liquid.
- If the soup is too thick, add more water or broth to thin it out.
Food safety advice:
- Make sure the beef is cooked to an internal temperature of 145°F to ensure it is safe to eat.
Food history:
- Sopi is a traditional Filipino soup made with meat, vegetables, and spices.
Flavor profiles:
- Savory, slightly spicy, and hearty.
Serving suggestions:
- Serve the soup as a main course for lunch or dinner.
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