One of my all time favorites is a delicious and comforting bowl of Sopa de Orejas. This is a comforting soup made with beef broth, potatoes, cilantro, onions, scallions, garlic, achiote, cumin and rice fritters. Sopa de Orejas is a traditional Colombian soup from the Antioquia department of Colombian, the region where I was born and raised.
(About 6 servings)
- 10 cups of beef broth
- 1 tablespoon olive oil
- 1 white onion, diced
- 3 scallions, chopped
- 6 garlic cloves, crushed
- 2 teaspoons of ground cumin
- 1 teaspoon of achiote
- 1/4 cup finely chopped fresh cilantro or parsley
- 2 carrots, peeled and sliced
- 3 large potatoes, peeled and diced
- 2 cups of cooked white rice
- 1/2 cup of milk
- 2 beaten eggs
- 1 teaspoon ground cumin
- 1 teaspoon sazon goya with azafran
- Salt and pepper
- Vegetable oil for frying
Fritters or Orejas
- Heat the oil over medium heat in a large pot, add the onions, scallions, garlic cumin, achiote, cilantro, salt and pepper.
- Add the broth, carrots and potatoes. Bring to a boil, reduce temperature and simmer for about 30 minutes.
- While the broth is simmering, start making the fritters: Place the rice in the food processor and process for about 2 minutes.
- Mix well, the rice, milk, eggs, sazon goya, cumin, salt and pepper in a medium bowl.
- Pour oil to a depth of 2 inches in a skillet. Drop the rice mixture by tablespoons into hot oil. Cook 2 to 4 minutes, or until golden, turning once. Drain on paper towels. Set aside.
- Add the fritters to the soup and cook for 12 minutes more. Add fresh cilantro and serve warm with rice and avocado on the side.