Category:Uruguayan Soups

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The Uruguayan soups tend to be very consistent and stodgy, as they include many aliments, such as meat (sometimes fat meat), vegetable, pastes, spices and animal fat; many kinds of soups are similar to Western stews, due to their thickness and rich taste. The beef tripe stew is made of tripe (seasoned with salt and bay leaf), round sliced onion, peeled tomatoes, dry oregano, tomatoes paste, rice, beef stock or tripe broth, peas or white potatoes and oil. The final result is a delicious moist meal. Calf meat is used a base for the buseca soup, which is a rich and tasteful meal, made of calf’s tripe, onion, celery, butter, pork or bacon fat, carrots, spring sage, canned Italian tomatoes, white haricot beans and grated parmesan cheese, which is sprinkled with generosity on top. This soup is considered a local specialty (Lombardy) and it is served on all special occasions.