What is Sopa de Pat?

SOPA de Pata is a Salvadoran soup that is commonly served as an appetizer in Salvadorian restaurants or full food in Salvador's homes. The main ingredients in the soup include trip, yuca, cows, bananas, green beans, onions and corn. Other components of SOPA de Pat are spices such as coriander, garlic, coriander and chili powder. Some versions of the soup also include tomatoes, cabbage and red or green peppers. The chef cooks his legs and tripe cows until he cooks. Before adding meat to the soup, the chef cuts and cook onions, garlic and fresh coriander to form a broth. Then cooked cow legs and tripe are added to the broth and warmed up. Above all, the chef uses sweet corn, green beans and yuca, root with slightly swester et. Other recipes SOPA de Pata include tomatoes, green or red pepper, cabbage and chayote, which is a pear -shaped gourd that has a taste and texture similar to potato. With the exception of corn, most of the chef allowed to the ears is ZelEnina filmed into pieces of bite size. After being added to the soup, the vegetables cook in a mixture of broth and meat until it is tender.

Some recipes require the addition of other SOPA de Pata spices to give the soup more taste. During cooking, whole Mexican coriander leaves are often added. Many recipes also require chili powder that adds spices to the soup. After cooking, the chef is also soup to taste salt and pepper.

Bananas are cut into large pieces and are added to the soup after vegetables and meat are cooked on tenderness. The addition of bananas lasts for the last time to keep the fruit too mushy or decay in the soup. Lemon juice, which helps spices and other ingredients of the mixture and adds fluctuations in soups to soups, is often added to the SOPA de Pata after bananas.

SOPA de Pata is served immediately after cooking. Food can be consumed as an appetizer before meals, toTeré is common in Salvadorian restaurants. However, many people also enjoy soup as the main meal.