Ruyas Soup (Mixed Vegetable Soup)
Number of servings
4
Difficulty
Medium
Ingredients
1000
gr pork or beef backbone, cut into pieces
250
gr beef ribs, chopped
4
piece(s) nearly dry corn cobs, kernels removed, or 1 cup yellow corn
1
cup(s) green beans
1/2
cup(s) eggplant, peeled and cubed
1/2
cup(s) calabaza squash, peeled and cubed
1/2
cup(s) pastusa potatoes, peeled and cubed
1
cup(s) cabbage, cut into small strips
1/2
cup(s) celery, cut into small pieces
4
piece(s) green onion stalks
1
piece(s) red onion, chopped
2
clove(s) garlic cloves, crushed
1
piece(s) tomato, peeled
3
piece(s) cilantro sprigs
2
tbsp pork lard
4
piece(s) guasca leaves
pinch salt, pepper, and cumin to taste
Directions
- Cook the backbone and beef ribs in 4 cups of water with 2 green onion stalks for 20 minutes over high heat. Then add the green beans, lower the heat to medium, and cook for 20 more minutes, or until the beans and meats are tender.
- Add the eggplant, squash, potatoes, cabbage, celery, salt, pepper, and cumin to taste, lower the heat again, and cook for 15 minutes until the vegetables are tender. Add water if necessary, as the liquid level should cover the meats and vegetables at all times.
- Separately, mix the corn with tomato, garlic, the other 2 green onion stalks, red onion, cilantro, salt and pepper, and grind everything to form a smooth dough, to which you add the pork lard. Stir well until it has a somewhat liquid consistency. (If using yellow corn, it must be cooked first and then peeled before being mixed with the other ingredients).
- Raise the heat to high, take portions of dough and drop them into the soup, either first forming small rolls with your hands, or simply let the dough drip between your fingers.
- Cook for 5 more minutes, add the guasca leaves, and let rest for 10 minutes. Serve the dish so that each diner has a portion of each ingredient, and sprinkle with cilantro.