📝 About This Recipe
Sopa de Salchichón is the ultimate Puerto Rican soul food, a nostalgic embrace in a bowl that transforms humble ingredients into a rich, aromatic masterpiece. This hearty soup features savory rounds of Spanish-style hard salami simmered in a vibrant tomato and sofrito broth, thickened with starchy tropical tubers and tender fideo noodles. It is a beloved staple found in kitchens across the island, prized for its smoky depth and the way it perfectly cures a rainy day or a weary spirit.
🥗 Ingredients
The Base
- 7 ounces Spanish-style hard salami (Salchichón) (peeled and sliced into 1/4 inch rounds)
- 1 tablespoon Olive oil
- 1/2 cup Puerto Rican Sofrito (homemade preferred)
- 4 ounces Tomato sauce (canned)
Seasonings & Aromatics
- 1 packet Sazón with Culantro and Achuete (for color and flavor)
- 1 tablespoon Chicken bouillon powder (or 1 cube)
- 1/2 teaspoon Dried oregano (crushed between palms)
- 1 Bay leaf (dried)
- 2 Garlic cloves (minced)
- 6-8 Spanish olives (Manzanilla) (pitted, with a splash of brine)
Body and Texture
- 6 cups Water (hot)
- 1 medium Potato (peeled and cubed into 1/2 inch pieces)
- 1/2 cup Pumpkin (Calabaza) or Butternut Squash (cubed small)
- 1/2 cup Fideos or Thin Spaghetti (broken into 1-inch pieces)
- 1/4 cup Fresh Cilantro (finely chopped for finishing)
👨🍳 Instructions
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1
Place a large caldero or heavy-bottomed pot over medium heat and add the olive oil.
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2
Add the sliced salchichón to the pot. Sauté for 3-5 minutes until the edges are slightly browned and the flavorful oils have begun to render out.
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3
Stir in the sofrito and minced garlic. Cook for about 2 minutes, stirring constantly, until the mixture is fragrant and the raw onion scent dissipates.
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4
Add the tomato sauce, sazón packet, oregano, and bay leaf. Stir to combine and let it bubble for 1 minute to 'fry' the tomato base.
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5
Pour in the 6 cups of water and add the chicken bouillon. Stir well to ensure the bouillon is dissolved.
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6
Add the olives and the splash of olive brine. This adds a crucial salty, tangy depth to the broth.
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7
Bring the liquid to a rolling boil, then add the cubed potatoes and pumpkin (calabaza).
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8
Reduce the heat to medium-low, cover the pot, and simmer for 15 minutes, or until the potatoes are just starting to become tender.
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9
Add the broken fideos (noodles) to the pot. Stir gently to prevent them from clumping together.
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10
Simmer for another 8-10 minutes, uncovered, until the noodles are soft and have absorbed some of the broth, thickening the soup naturally.
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11
Taste the broth. Adjust salt and pepper only if necessary, as the salchichón and olives are naturally salty.
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12
Turn off the heat and stir in the fresh cilantro. Remove the bay leaf before serving.
💡 Chef's Tips
Always peel the thin plastic casing off the salchichón before slicing, or it will be chewy and unpleasant. If you don't have pumpkin (calabaza), use butternut squash or extra potatoes; the pumpkin is mainly for color and a hint of sweetness. Don't overcook the noodles; they will continue to soften in the hot broth even after the heat is turned off. For a thicker soup, mash one or two of the cooked potato chunks against the side of the pot and stir back in. If the soup becomes too thick the next day, simply add a splash of water or chicken broth when reheating.
🍽️ Serving Suggestions
Serve hot in deep bowls with a side of white rice to soak up the broth. Accompany with a few slices of buttery, toasted pan de agua (Puerto Rican bread). Top with fresh avocado slices for a creamy contrast to the salty salami. A squeeze of fresh lime juice just before eating brightens the heavy flavors beautifully. Pair with an ice-cold Malta or a refreshing glass of sweetened iced tea.