Ecuadorian Morocho Soup is a maize-based soup with cabbage, potatoes, and often meat. It's a comforting dish that can be served as a main course. Made with fresh ingredients and a slow cooking process, this soup is a delight for the palate. Perfect for a warm and comforting meal.
The Ecuadorian Morocho Soup is a comforting and family-friendly dish, perfect for sharing on a cold afternoon.
Its fresh ingredients like tomato, carrot, and potatoes give it a unique and delicious flavor.
There’s no doubt that this recipe is ideal for enjoying with your loved ones.
Ecuadorian Morocho Soup
Ingredients
500 grams of Pork bone
2 cups of Morocho (cornmeal)
3 tablespoons of Annatto oil
1 Pearl onion
500 grams of Potato
1 teaspoon of Chopped garlic
1 Tomato
2 Carrots
2 cups of Chopped white cabbage
2 tablespoons of Salt
8 cups of Water
2 tablespoons of Olive oil
1 teaspoon of Pepper
1 teaspoon of Cumin
Preparation
Step 1 : To start, wash, cut, and set aside the tomatoes, carrots, potatoes, and onion.
Step 2 : In a skillet, add annatto oil, salt, pepper, and the pork bones, and cook until browned.
Step 3 : In another pan, prepare a sauté using tomato, onion, garlic, and olive oil.
Step 4 : Once the sauté is ready, add the water and morocho (cornmeal).
Step 5 : After 15 minutes of cooking, add the potatoes and cover the skillet until they soften.
Step 6 : Then add the cabbage and cumin, and cook for an additional 3 minutes.
Step 7 : When ready, serve the dish and enjoy.
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