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Sopa de Torrejas

Sopa de Torrejas (Colombian Beef and Fritters Soup)

Erica Dinho
5 from 20 votes
Course Main Course
Cuisine Colombian
Servings 4 servings


  • 11/2 pound beef diced
  • 8 cups beef stock or water
  • ½ cup alinos sauce
  • ½ teaspoon fresh thyme
  • ½ teaspoon sazon goya with azafran or achiote
  • 1 cup diced carrots
  • 2 potatoes diced
  • ¼ cup chopped fresh cilantro
  • Salt and pepper
  • Vegetable oil for frying
  • 2 eggs beaten
  • ½ cup all purpose flour
  • 1 teaspoon whole milk
  • ¼ teaspoon ground cumin
  • Salt and pepper
  • ¼ teaspoon baking powder
  • ½ teaspoon sazon goya with azafran
  • ¼ teaspoon paprika


  • Place a pot over medium-high heat. Add the beef, beef stock, carrots, aliuños, thyme and sazon goya, bring to a boil. Reduce the heat to medium-low. Let it simmer for 40 minutes.
  • Add the potatoes, cilantro, salt and pepper, cover and cook for 25 minutes more or until the beef is cooked.
  • Meanwhile make the fritters: Heat oil to 325 degrees F.
  • In a medium bowl, combine flour, baking powder, cumin, paprika, salt, pepper and sazon goya. In a small bowl, combine milk and eggs. Add milk mixture to flour mixture, stirring well.
  • Pour oil to a depth of 2 inches in a skillet. Drop by tablespoons into hot oil. Cook 2 to 4 minutes, or until golden, turning once. Drain on paper towels. Set aside.
  • To serve: Ladle the soup in a bowl. Arrange the fritters in the center of the soup.Garnish with fresh cilantro.
Keyword colombian soup
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