Sopa de Carne con Cebolla

Name: Sopa de Carne con Cebolla
Cuisine: Dominican Republic
Ingredients: 1 lb Beef; 1 medium Onion; 3 Garlic; 1/4 cup Cilantro; 2 tbsp Lime Juice; 1 tsp Salt; 1/2 tsp Black Pepper; 2 tbsp Olive Oil; 2 cups Fish Stock

A recipe from Dominican Republic.

🇩🇴 Dominican RepublicromanticFoodtraditionaldrinksextremelyFancy

Nutrition (per serving)

420Calories

25 gProtein

30 gCarbs

18 gFat

7 gSugar

1200 mgSalt

Ingredients

1 lb Beef
1 medium Onion
3 Garlic
1/4 cup Cilantro
2 tbsp Lime Juice
1 tsp Salt
1/2 tsp Black Pepper
2 tbsp Olive Oil
2 cups Fish Stock

Method

Heat oil in a large pot over medium heat until warm, about 1 minute.
Add onion and garlic and cook until softened, stirring occasionally, about 5 minutes.
Add beef and cook until browned, about 5-7 minutes.
Add cilantro, lime juice, salt, and pepper, stir well to combine.
Add fish stock and bring the mixture to a simmer.
Reduce heat to low and cook for 10-12 minutes, or until the beef is tender.
Taste and adjust seasoning as needed.
Serve hot, garnished with additional cilantro if desired.
Serve with a side of crusty bread or over rice.
Garnish with a sprinkle of toasted coconut flakes if desired.
Serve immediately and enjoy!
This recipe makes 2 servings and can be easily doubled or tripled for a larger crowd.