Sopa de Cola de Res
A hearty and flavorful Nicaraguan oxtail soup, slow-cooked to perfection with a variety of vegetables and herbs, resulting in tender meat and a rich, savory broth.
🧂 Ingredients
- 2 kg Oxtail(cut into pieces)
- 4 liters Water
- 2 large Onions(chopped)
- 6 cloves Garlic(minced)
- 3 large Carrots(peeled and cut into chunks)
- 3 medium Tomatoes(chopped)
- 2 medium Bell peppers(seeded and chopped)
- 2 medium Chayote squash(peeled, seeded, and cut into chunks)
- 3 ears Corn on the cob(cut into 2-inch pieces)
- 1/2 cup Cilantro(chopped)
- to taste Salt
- to taste Black pepper
- 2 tbsp Lime juice(freshly squeezed)
👨🍳 Instructions
- 1
Rinse the oxtail pieces and place them in a large pot. Add water to cover the oxtail by about 3 inches.
- 2
Bring the water to a boil, then reduce heat to low, cover, and simmer for 2 hours, or until the oxtail is tender. Skim off any impurities that rise to the surface during cooking.
- 3
Add the chopped onions, minced garlic, carrots, tomatoes, bell peppers, chayote squash, and corn pieces to the pot. Season with salt and pepper.
- 4
Continue to simmer, covered, for another 1 hour, or until all vegetables are tender and the broth is rich and flavorful.
- 5
Stir in the chopped cilantro and fresh lime juice just before serving.
- 6
Serve hot, with a side of rice or tortillas if desired.
💡 Pro Tips
- ✓For a richer broth, you can brown the oxtail pieces in a little oil before adding water.
- ✓Adjust the vegetables to your preference. Other common additions include potatoes, quequisque (a starchy root), or ripe plantains.
- ✓If you prefer a thicker soup, you can mash some of the cooked vegetables against the side of the pot.
🔄 Variations
- Add a pinch of cumin for an extra layer of flavor.
- Some recipes include a bay leaf during the simmering process.