Easy Soyo Paraguayo
User Reviews
5
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Prep Time
30 mins
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Cook Time
35 mins
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Total Time
1 hr 5 mins
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Servings
8
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Calories
278 kcal
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Course
Main Course
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Cuisine
Paraguayan
Easy Soyo Paraguayo
Description
Easy Soyo Paraguayo is a traditional Paraguayan beef soup centered around lean ground beef soaked in water to help clarify the broth. The soup includes finely chopped poblano pepper, onions, tomatoes, garlic, and shredded carrot, sautéed together until softened but not browned, creating a flavorful base. Spices like oregano, cumin, kosher salt, and freshly cracked black pepper build aromatic complexity, while beef bouillon enhances the savory depth.
The broth achieves a clear, rich consistency through skimming foam during simmering. Broken angel hair pasta is added towards the end to cook through and provide a soft texture that complements the tender beef and softened vegetables. The resulting soup balances hearty meatiness with subtle vegetal notes and fragrant spices, making it satisfying and wholesome.
Serve this soup hot, ideally as a starter or main dish alongside crusty bread or a simple salad. Its clear broth and moderate spice profile make it a versatile choice across seasons. The inclusion of angel hair pasta offers a textural contrast and light carbohydrate element within the broth.
Leftovers should be cooled before refrigerating in airtight containers and consumed within three days. Reheating can be done on the stovetop or microwave, stirring occasionally to heat evenly. For best texture, add noodles and fresh herbs just before serving to preserve their integrity. Freezing is not recommended, as it adversely affects noodle texture and overall quality.
Ingredients
- 2 Pounds ground beef lean, 1 kg
- 1 poblano pepper or any color bell pepper
- 2 onion finely chopped, medium
- 4 Roma tomato finely chopped
- 5 garlic , finely minced
- 2 carrot shredded
- 3 Liters water , divided
- 1 bay leaf
- 100 g angel hair pasta broken up, about 1 cup, Capellini Nest
- 1 teaspoon oregano dried
- 1 teaspoon cumin ground
- 1 teaspoon kosher salt
- 1 teaspoon black pepper freshly cracked
- 2 tablespoons Knorr beef bouillon
Instructions
- Place the ground beef in a large bowl and add 6 cups of cold water. Stir well and let rest for 30 minutes. In a 12.7 qt Nonstick pot, heat the oil over medium heat. Add the chopped onion, minced garlic, poblano pepper, tomatoes, and carrots to the pot. Stir well and cook for 10 to 15 minutes or until the vegetables are softened but not browned, stirring occasionally.
- If the mixture starts to dry out, you can add a splash of water to the pot to prevent it from burning or sticking to the bottom. Add the soaked meat along with the soaked water to the pot. Also, add the bay leaf, oregano, cumin, beef bouillon, kosher salt, and black pepper. Pour in the water and bring the liquid to a boil.
- After the soup comes to a boil, reduce the heat and simmer for about 20 to 30 minutes, stirring occasionally. During the cooking process, foam may rise to the surface of the soup. You can use a ladle to skim off the foam, which will help clarify the soup.
- Add the broken Angel Hair pasta (Capellini Nest) to the pot and cook for another 5-7 minutes or until the pasta is al dente. Stir the soup occasionally during this time to prevent the pasta from sticking together or to the bottom of the pot.
- Remove from heat and stir in the chopped scallions and cilantro (if using). Taste and adjust the seasoning with kosher salt or pepper as needed. Serve hot with your choice of Paraguayan sides, such as Tortilla Paraguaya, yuca, galleton, or palito.
Notes
- Let the soup cool to room temperature before refrigerating leftovers in airtight containers; consume within 3 days.
- Add noodles and fresh herbs just before serving, especially when reheating leftover soup, to maintain texture.
- Reheat gently on stovetop or microwave, stirring occasionally to heat evenly.
- Freezing is not recommended as it may affect the soup's texture and quality adversely.
User Reviews
Overall Rating
5
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