Sopa de Capirotadas
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.
🧂 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)
👨🍳 Instructions
- 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.
💡 Tip: 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.
💡 Tip: 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.
💡 Tip: This soup is best enjoyed immediately.
💡 Pro Tips
- ✓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.
🔄 Variations
- 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.