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Sopi di Galina

Recipes from the Jewish Kitchens of Curaçao
Does your family have a special soup that you eat on Friday nights or holidays? On the island of Curaçao many families eat a chicken soup that is based on an old Sephardic recipe but was updated to have a Caribbean flare. The version below is modified slightly so that can be made in a Crock-Pot and hence doesn’t require cooking on the stove top.
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Prep Time 30 mins
Cook Time 6 hrs
Course Soup
Cuisine Caribbean, Meat
Servings 6

Equipment

  • Crock Pot

Ingredients
  

  • 1 whole chicken cut into 8 pieces (or you can use a pack of 2-3 chicken leg-quarters)
  • 2 limes
  • 3 stalks celery sliced crosswise into half moons about 1/4 inch thick
  • 2 large green peppers (or one red and one yellow if you are allergic to green peppers). You can do small chunks or 1/4 inch slices.
  • 1 small onion cut into quarters and then thinly slice.
  • 1 clove garlic minced
  • 3 large carrots sliced
  • 2 stalks green onions washed and cut into circles about 1/4 inch wide
  • 2 medium tomatoes cut into chunks about 1/4 inch square
  • 2 tbsp tomato paste
  • 1 pound beef bones don’t omit these if you can help it. They really add a lot of flavor to the soup
  • 3 bouillon cubes (Telma cubes are perfect or you can use Osem beef flavor. If you use the powder, add 3 teaspoons. Don’t have beef flavor? You can )
  • 4-5 medium potatoes peeled and cut into bite sized chunks
  • 1 cup vermicelli the small egg noodles they have in the kosher section are perfect
  • 1 can (16 oz.) “whole corn kernels” or two corn cobs with the kernels cut off
  • 1 teaspoon Worcestershire sauce optional, but if you keep kosher I recommend Haddar brand as it is both kosher and vegan (fish free). This is a flavor that was added to a lot of old Sephardic recipes.

Instructions
 

  • Place beef bones in bottom of large Crock-Pot.
  • Rub chicken with limes and add leftover juice and chicken to Crock-Pot.
  • Cut celery, peppers, onions, garlic, carrots, green onions, and tomatoes and place on top of chicken.
  • Add tomato paste and bouillon cubes Add just enough water to cover chicken, vegetables, and bones.
  • Cook on high in the Crock-Pot for about 4 hours.
  • Discard soup bones. Remove and cool chicken on a plate or bowl. When cool, de-bone and de-skin the chicken and cut or shred into large bit-sized chunks. Keep chicken chunks for later and throw away bones and skin.
  • If you don’t like vegetables, you can remove all but the carrots at this point.
  • Add potatoes and corn to Crock Pot. Replace lid and cook on high for about 1.5 more hours.
  • When potatoes are nearly done, add vermicelli, and return chicken to the Crock-Pot for 20-30 minutes.
  • Add Worchestershire sauce to spice the soup if desired
  • If you are making the soup on Friday and want to keep it warm for Shabbat dinner, turn soup to “warm” in the Crock-Pot and it will keep nicely until dinner.
Keyword Curaçao, fleishig