Venezuelan cruzao soup recipe
- Cuisine: Spanish
- Serves 4
Ingredients300g spare ribs, cut in large pieces
300g chicken cuts
1 large potato, quartered
200g pumpkin, cut into 2cm pieces
200g taro, cut into 2cm pieces
2 plantains, cut into 2cm pieces
Salt and pepper
1 large onion, finely chopped
3 cloves of garlic, finely chopped
2 sweet chillies, finely chopped
1 capsicum, finely chopped
PreparationPlace the ribs in a small saucepan and cover with water. Over low heat, simmer for 30 minutes. In another saucepan, do the same using the chicken to create a dense stock.
To make the soffritto, in a large pot, add the onion, garlic, sweet chillies, and capsicum. Gently fry for about 10 minutes. Add the ribs and chicken, along with the stock from both. Add the potato, pumpkin, taro, plantain and corn.
Cook, over very low heat, for 2 hours. Season to taste, then remove from heat and serve.
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