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Sopa de Capirotadas

Name: Sopa de Capirotadas
Prep time: PT20 minutes
Cook time: PT30 minutes
Total time: PT50 minutes
Yield: 4
Cuisine: Honduras
Ingredients: 1 cup Masa harina (or cornmeal); 1 cup Queso fresco (crumbled or finely grated); 1 cup Mozzarella cheese (shredded); 1 large Egg; 0.25 tsp Salt; 2 tbsp Vegetable oil (for sautéing); 1 medium Onion (chopped); 2 cloves Garlic cloves (minced); 0.5 medium Green bell pepper (chopped); 2 medium Tomatoes (diced); 0.25 cup Cilantro (chopped, plus extra for garnish); 6 cups Chicken or vegetable stock; 1 tsp Ground cumin; 1 tsp Paprika; to taste Salt and pepper; 0.5 cup Vegetable oil (for frying dumplings)

Sopa de Capirotadas is a traditional Honduran soup made with cheese dumplings simmered in a flavorful broth. The dumplings, made from cheese, eggs, and cornmeal or masa harina, are the star of the dish, offering a satisfying texture and a savory, slightly tangy taste. The broth is often tomato-based, infused with aromatic seasonings like garlic, onion, and cilantro, giving it a robust yet comforting flavor profile. While simple in concept, the dish is a true celebration of Honduran culinary tradition, balancing humble ingredients to create a meal that feels both hearty and elegant. This soup holds a special place in Honduran culture, often served during Lent as a meatless option that still feels indulgent. Its warm, inviting flavors make it a popular choice for family gatherings, where it's enjoyed as a main course or a starter for a larger meal.

준비 시간20 minutes

조리 시간30 minutes

총 시간50 minutes

1회 제공량4

난이도Medium

원본· Feb 8

나만의 버전 만들기

👨‍🍳 조리법

1
Prepare the dumplings: In a medium bowl, combine the masa harina, queso fresco, mozzarella cheese, egg, and 1/4 tsp salt. Mix until a soft dough forms. If the dough is too dry, add water a teaspoon at a time. If too sticky, add a little more masa harina. Roll the dough into small balls, about 1 inch in diameter, and flatten them slightly.
💡 전문가 팁: The dough should be soft and slightly sticky, but manageable.
2
Heat 1/2 cup of vegetable oil in a deep skillet or pot over medium-high heat. Carefully fry the dumplings in batches until golden brown on all sides, about 2-3 minutes per batch. Remove with a slotted spoon and drain on paper towels.
💡 전문가 팁: Do not overcrowd the pan; fry in batches to ensure even cooking and browning.
3
Prepare the broth: In a large pot or Dutch oven, heat 2 tbsp of vegetable oil over medium heat. Add the chopped onion, minced garlic, and chopped green bell pepper. Sauté until softened, about 5 minutes.
4
Add the diced tomatoes, cumin, and paprika. Cook for another 2-3 minutes until fragrant.
5
Pour in the chicken or vegetable stock. Bring to a simmer, then reduce heat to low. Stir in the chopped cilantro and season with salt and pepper to taste. Let the broth simmer for 15-20 minutes to allow flavors to meld.
6
Add the fried dumplings to the simmering broth. Cook for another 5 minutes to allow them to absorb some of the broth's flavor.
7
Serve hot, garnished with fresh cilantro.
💡 전문가 팁: This soup is best enjoyed immediately.

요리 기록 추적

💡 전문가 팁

✓For a smoother broth, you can blend the sautéed vegetables before adding the stock.
✓Adjust the amount of cheese in the dumplings to your preference.
✓If you don't have masa harina, you can use finely ground cornmeal, but the texture might be slightly different.

✨ 변형 아이디어

이 레시피를 나만의 스타일로 바꾸는 영감

Add shredded chicken or small pieces of cooked pork to the broth for a heartier soup.
Include other vegetables like diced carrots or potatoes in the broth.