Sopa de Médula (Sopa de médula)
Overview
Sopa de médula is a rich, spicy Mexican soup made with beef bone marrow. Marrow bones are cooked in water, then the soft marrow is pushed out and cut into pieces. A sauce of blended tomatoes, dried guajillo or ancho chillies, onion and garlic is fried in a little oil, then added to beef broth and simmered with the marrow and a sprig of epazote. Some versions include diced carrot or potato. The soup is red, silky and deeply savoury, and it is served with chopped onion, coriander, chilli and lime, and warm tortillas.
History
Bone marrow soup is a classic of the fondas and old cantinas of Mexico City and central Mexico, where it was often served as a cure the morning after a party. It was a cheap way to use the most flavourful part of beef bones. Many traditional restaurants in the capital still keep it on their menus, as a starter or as a light meal.
Main ingredients
Beef bone marrow, tomato, guajillo chillies, onion, garlic, epazote. The soup is built on beef broth and is usually served hot. Diet: contains meat; usually gluten-free.
Explore: Beef soups · Tomato soups · More soups from Mexico
Recipe
Method
- 115 min
Boil the marrow bones for 15 minutes, then push out the marrow and cut it into pieces.
- 25 min
Blend the tomatoes, onion, garlic and chillies and fry the sauce in a little oil for 5 minutes.
- 315 min
Add the broth and epazote and simmer for 15 minutes.
- 4
Add the marrow, heat through and serve with onion, coriander and lime.
- ✓
Serve. About 1 h from start to bowl.
Sources
Description, history and recipe written by SoupWiki and checked against the sources above. Calories and times are rough estimates.
