Cuban Soup
4 servings
70 minutes
Cuban soup is a vibrant embodiment of the rich traditions of Cuban cuisine. Its base is black bean preto, which gives the dish a rich, slightly sweet flavor and velvety texture. Combined with aromatic onion, celery, and sweet pepper, the soup gains a subtle vegetable freshness, while the addition of garlic and spices fills it with warmth and spiciness. Parmesan and sour cream add creaminess and depth of flavor to its special charm. This hearty and warming dish is often prepared in Cuban families, especially on cool evenings. Serving it with a boiled egg and fresh herbs makes it even more expressive. This soup is perfect as a standalone dish or as part of a traditional Cuban dinner, showcasing the richness of local gastronomy.
1
Soak 300 grams of black beans overnight or for a day in cold water, then drain the water and rinse the beans.
- Black beans: 300 g
2
Add beans to 2 liters of boiling water and simmer covered for 40 minutes.
- Black beans: 300 g
3
Chop the onion into cubes, celery and bell pepper into strips, and sauté everything in vegetable or olive oil for 10 minutes until soft.
- Onion: 2 pieces
- Celery stalk: 4 stems
- Sweet pepper: 1 piece
4
Add finely chopped garlic, spices, salt, and a teaspoon of sugar, and fry for another minute.
- Garlic: 5 clove
- Spices: to taste
- Sugar: 1 teaspoon
5
Add the prepared vegetable mixture to the beans and cook for another 20 minutes, until the beans are soft. Season with salt and pepper to taste.
- Black beans: 300 g
- Spices: to taste
6
Boil the eggs and chop the greens.
- Chicken egg: 2 pieces
- Green: 1 bunch
7
Puree the soup in a blender.
8
Serve the soup in a bowl, sprinkle with grated Parmesan or another hard cheese, chopped herbs, and add a halved or grated boiled egg. Garnish with sour cream.
- Parmesan cheese: to taste
- Sour cream: to taste
- Green: 1 bunch
- Chicken egg: 2 pieces