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Honduras is a land of vibrant flavours and comforting dishes, and Sopa de Capirotadas is no exception. This hearty cheese dumpling soup is a cherished traditional dish that combines rich flavours with deep cultural roots.
Often enjoyed during Lent, it is a meal that embodies both simplicity and celebration. The creamy broth, paired with soft cheese dumplings, creates a culinary experience that is as nourishing as it is delicious.
What Is Sopa de Capirotadas?
Sopa de Capirotadas is a traditional Honduran soup made with cheese dumplings simmered in a flavourful broth.
The dumplings, made from cheese, eggs, and cornmeal or breadcrumbs, are the star of the dish, offering a satisfying texture and a savoury, slightly tangy taste.
The broth is often tomato based, infused with aromatic seasonings like garlic, onion, and cilantro, giving it a robust yet comforting flavour profile.
While simple in concept, the dish is a true celebration of Honduran culinary tradition, balancing humble ingredients to create a meal that feels both hearty and elegant.
This soup holds a special place in Honduran culture, often served during Lent as a meatless option that still feels indulgent. Its warm, inviting flavours make it a popular choice for family gatherings, where it’s enjoyed as a main course or a starter for a larger meal.
Ingredients and Taste
The core ingredients of Sopa de Capirotadas include cheese, eggs, breadcrumbs or cornmeal, tomatoes, onions, garlic, and fresh herbs like cilantro.
The dumplings are carefully shaped and cooked until tender, absorbing the flavours of the seasoned broth.
Depending on family traditions or regional variations, some recipes might include a splash of milk or cream to enrich the soup, enhancing its velvety texture.
The taste of Sopa de Capirotadas is a harmonious blend of savoury, tangy, and herbal notes. The cheese dumplings are soft and flavourful, with a slightly chewy texture that contrasts beautifully with the light yet aromatic broth.
The addition of tomatoes and herbs provides a bright, fresh element that balances the richness of the dumplings. Each spoonful is a comforting medley of textures and flavours that invites you to savour its simplicity.
A Taste of History
Sopa de Capirotadas has its roots in the culinary traditions of Spain, where capirotadas referred to a type of bread pudding often enjoyed during Lent.
As the dish made its way to Latin America, it evolved to suit local ingredients and preferences, resulting in the creation of this savoury Honduran soup.
Over time, the dumplings replaced bread, and the dish became a distinct representation of Honduran ingenuity and resourcefulness.
In Honduras, Sopa de Capirotadas is more than just a meal; it is a reflection of cultural identity and tradition. The recipe is often passed down through generations, with each family adding its own unique touch.
Sopa de Capirotadas (Cheese Dumpling Soup) Recipe
Serves:Â 4 people
Ingredients:
For the broth:
- 6 cups chicken or vegetable stock
- 1 medium onion, chopped
- 2 garlic cloves, minced
- 2 medium tomatoes, diced
- 1 green bell pepper, chopped
- 2 sprigs of fresh cilantro (plus extra for garnish)
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 2 tablespoons olive oil
- Salt and pepper to taste
For the capirotadas (cheese dumplings):
- 1 cup queso fresco or crumbled feta cheese
- 1/2 cup cornmeal or masa harina
- 1/4 cup all-purpose flour
- 1 egg
- 1/4 teaspoon salt
Directions
To begin, prepare the broth. Heat olive oil in a large pot over medium heat. Sauté the chopped onion, garlic, and bell pepper until soft and fragrant, about 3-4 minutes. Stir in the diced tomatoes, ground cumin, and paprika. Cook for an additional 2 minutes to allow the spices to bloom.
Add the chicken or vegetable stock to the pot and bring the mixture to a gentle boil. Toss in the fresh cilantro sprigs and season with salt and pepper. Reduce the heat to low and let the broth simmer uncovered for 15-20 minutes, allowing the flavours to meld.
While the broth simmers, prepare the dumpling mixture. In a mixing bowl, combine the crumbled queso fresco, cornmeal, flour, egg, and salt. Mix until the ingredients form a soft, slightly sticky dough. If the dough feels too dry, add a teaspoon of water at a time until it holds together.
Shape the dumplings by rolling small portions of the dough into balls about 1 inch in diameter. Place them on a tray and cover with a damp cloth to prevent drying out while you work.
Strain the broth through a fine mesh sieve into a clean pot, discarding the solids. Return the clear broth to the stove and bring it to a gentle simmer. Taste and adjust seasoning if necessary.
Carefully drop the dumplings into the simmering broth one at a time. Avoid overcrowding the pot. Cook the dumplings for about 10 minutes, or until they float to the surface and are firm to the touch.
Remove the pot from heat and allow the soup to rest for a few minutes before serving. This helps the flavours stabilize and the dumplings soak up the broth.
To serve, ladle the soup into bowls, ensuring each portion has an equal number of dumplings. Garnish with freshly chopped cilantro and, if desired, a squeeze of lime for added brightness. Serve alongside warm corn tortillas for a traditional Honduran touch.
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