Beef nervous soup is a traditional Dominican dish with an exquisite and nutritious broth. Carefully prepared, it combines flavors of carrots, potatoes, yuca, pumpkin, celery, and cilantro. Served piping hot with a touch of fresh lime, it is a culinary delight on rainy days.
To prepare the beef nervous soup, the nerves are cooked with bay leaf and garlic, and then the resulting broth is strained.
In a pot with carrots, potatoes, yuca, pumpkin, celery, and wide cilantro, bring to a boil for 20 minutes before adding the nerves and noodles.
After an additional 20 minutes of cooking, adjust the seasoning and serve hot with fresh cilantro and lime juice.
Enjoy with rice or bread.
Beef Nervous Soup
Ingredients
1 kilogram of Beef nerves
4 Potatoes cut into cubes
300 grams of Yuca cut into cubes
300 grams of Pumpkin cut into cubes
1 Carrot
1 Bay leaf
1 Celery stalk
1 Crushed garlic
4 Wide cilantro leaves
3 tablespoons of Fresh cilantro
1 cup of Noodles
2 Limes
1 tablespoon of Salt
Preparation
Step 1 : The nerves are pre-cooked with bay leaf and garlic, then strained, reserving the broth for the soup preparation.
Step 2 : In a pot over heat, pour in the broth and add carrots, potatoes, yuca, pumpkin, celery, and wide cilantro.
Step 3 : After boiling for 20 minutes, add the nerves and noodles.
Step 4 : Cook for an additional 20 minutes and adjust the seasoning.
Step 5 : Serve the soup hot with a bit of fresh cilantro on top, and add a splash of freshly squeezed lime juice.
Step 6 : You can accompany with white rice or bread.
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