On Line Cookbook
Home . Contents . Index . Search . Glossary
Print Friendly Recipe
Recipe Information
A meat soup from Argentina

Latin American Cooking by Elizabeth l. Ortiz


  • 1/4 cup (60 ml) vegetable oil
  • 1 large onion, finely chopped
  • 1 red bell pepper, seeded and chopped
  • 1 lb (.5 kg). lean beef, coarsely chopped
  • 3 medium potatoes, peeled and cubed
  • 1 tbsp (15 ml) chopped parsley
  • 1/8 tsp (1 ml) cayenne (optional)
  • 6 cups (1425 ml) beef stock or water
  • salt and pepper to taste
  • Heat oil in saucepan and saute onion and bell pepper until both are tender.
  • Add beef (round or sirloin) that has been coarsely chopped in a food processor or by hand, and saute, stirring for a few minutes to break up beef.
  • Add potatoes, parsley, cayeen, stock or water and salt and pepper.
  • Bring to a simmer and cook, covered, for 30 minutes, stirring once or twice during the cooking time.
This Argentinian recipe is a very simple but traditional soup. It is similar to a soup made in Paraguay named So'O-Yosopy.

Quantity Calculator
Adjust the Serves/Makes quantity to:
Set to 0 for the original quantity

Copyright ©1997-2019 by Synergetic Data Systems Inc. All rights reserved.
SDSI neither endorses nor warrants any products advertised herein. All recipe content provided to SDSI is assumed to be original unless identified as otherwise by the submitter.

SDSI provides all content herein AS IS, without warranty. SDSI is not responsible for errors or omissions, nor for consequences of improper preparation, user allergies, or any other consequence of food preparation or consumption.

This site uses cookies, but they do not contain or tranmit any personal information.

Send comments to our email. For more information, check our About the Cookbook page.