World Flavors Cookbook

Sopa de Cola

Oxtail soup slow-simmered with root vegetables, corn, and herbs — a rich, fortifying Nicaraguan weekend soup.

Cuisine: Nicaragua

Ingredients

• 1.5kg oxtail, cut
• 2 corn cobs, cut
• 2 potatoes, cubed
• 2 carrots, sliced
• 300g yuca, cubed
• 1 chayote, cubed
• 1 onion
• 4 cloves garlic
• Fresh mint and cilantro
• Salt and pepper

Instructions

1. Blanch oxtail. Drain. Cover with fresh water.
2. Add onion and garlic. Simmer 2 hours until very tender.
3. Add yuca and corn. Cook 20 minutes.
4. Add potatoes, carrots, and chayote. Cook 15 more minutes.
5. Season. Add mint and cilantro.
6. Serve with lime and tortillas.