Cuban Okra Soup with Pork, Root Vegetables, and Tostones

 

Traditional Cuban Okra Soup

A recipe full of authenticity and island flavor

🍲 Essential Ingredients:

  • 4 medium potatoes
  • 1 pound fresh okra
  • ½ pound pumpkin
  • 1 pound pork (preferably with fat)
  • 2 green plantains
  • 1 ripe plantain
  • 1 ½ lemons
  • 1 large white onion
  • 4 garlic cloves
  • 1 teaspoon ground cumin
  • 1 bay leaf
  • ½ can tomato sauce
  • 1 teaspoon fine salt
  • ½ green bell pepper
  • ½ red bell pepper
  • ¾ gallon chicken broth or water
  • Ground black pepper to taste
  • 2 tablespoons extra virgin olive oil
  • Vegetable oil for frying

 

 

🥩 Preparing the Pork:

Cut the pork into small pieces and season with salt and pepper. Heat the olive oil in a large skillet and sauté the meat over medium-high heat to render the fat without fully cooking it. Stir occasionally to prevent sticking. Remove the meat and set aside along with the fat.

🍌 Cooking the Plantains:

In a separate pot, cook one green plantain and the ripe plantain, chopped with their skins, in plenty of salted water with the juice of half a lemon. Boil until tender.

🧅 Making the Sofrito Base:

Finely chop the onion, garlic, and peppers. Use the reserved fat to sauté them in the same skillet. Add the onion and peppers first; when softened, add the garlic. Season with salt, cumin, and the bay leaf. Mix well and then add the tomato sauce, stirring until incorporated. Return the pork to the sofrito and reduce the heat.

🌿 Preparing the Okra:

Wash the okra thoroughly, remove the tips, and cut into small slices. In a large pot, heat a little fat over medium-high heat, add the okra, and squeeze in the juice of one lemon to prevent it from becoming slimy. Stir just enough to avoid sticking. Once dry, add the chicken broth or water and cook over medium heat until tender. Incorporate the pork sofrito into the pot.

🥔 Adding Root Vegetables and Tostones:

Peel the potatoes and pumpkin, cut into cubes, and add them to the soup pot. Meanwhile, peel the other green plantain, cut into thick slices, and fry in hot oil until softened. Remove, flatten each piece, and fry again until crispy. Place the tostones on paper towels to drain excess oil.

🍌 The Final Touch:

Remove the boiled plantains, peel them, and mash into a thick puree. Form medium-sized balls by hand and add them to the soup along with the fried tostones. Cook over low heat until all the vegetables are tender. Remove from heat and serve immediately, piping hot.

ℹ️ Dish Information:

  • Servings: 10 generous portions
  • Preparation time: 40 minutes
  • Cooking time: 30 minutes
  • Category: Soups and Stews
  • Cuisine: Cuban

💡 Chef’s Tip:

This soup is best enjoyed freshly made, with an extra squeeze of lemon when serving.

How did your homemade soup turn out? Leave a comment and share your secret touch to make it even more flavorful.

🏷️ Tags: okra soup, Creole recipes, Cuban cuisine, traditional dishes, Cuban stews, root vegetable soups

For the Spanish version, visit: Caldo de Quimbombó: Receta Cubana Casera.