Pittsburgh-inspired Hearty Soup

Ingredients

While Sopa teóloga traditionally includes Mexican ingredients and flavors, this Pittsburgh-inspired adaptation incorporates local ingredients and reflects the culinary traditions of the city. The original dish's spices and seasonings are replaced with Pittsburgh's signature flavors, such as smoky paprika and a hint of sweetness from brown sugar. The use of local vegetables and the addition of tender beef chunks further differentiate this adaptation from the original. We alse have the original recipe for Sopa teóloga, so you can check it out.

• 1 lb (450g) beef stew meat, cubed 1 lb (450g) beef stew meat, cubed
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, diced 1 onion, diced
• 2 carrots, sliced 2 carrots, sliced
• 2 celery stalks, sliced 2 celery stalks, sliced
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 teaspoon smoky paprika 1 teaspoon smoky paprika
• 1 teaspoon dried thyme 1 teaspoon dried thyme
• 1 bay leaf 1 bay leaf
• 4 cups (950ml) beef broth 4 cups (950ml) beef broth
• 1 can (14 oz) diced tomatoes 1 can (14 oz) diced tomatoes
• 1 tablespoon brown sugar 1 tablespoon brown sugar
• Salt and pepper, to taste Salt and pepper, to taste
• Fresh parsley, for garnish Fresh parsley, for garnish

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 15g, 4g
• Carbohydrates (total, sugars): 12g, 6g
• Protein: 32g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   In a large pot, heat the vegetable oil over medium heat. Add the beef stew meat and cook until browned on all sides. Remove the meat from the pot and set aside.
2. 2.
   In the same pot, add the diced onion, sliced carrots, sliced celery, and minced garlic. Sauté until the vegetables are tender.
3. 3.
   Return the browned beef to the pot and add the smoky paprika, dried thyme, bay leaf, beef broth, diced tomatoes (with their juice), and brown sugar. Season with salt and pepper to taste.
4. 4.
   Bring the soup to a boil, then reduce the heat to low and let it simmer for about 1 hour, or until the beef is tender.
5. 5.
   Remove the bay leaf from the soup. Serve hot, garnished with fresh parsley.

Treat your ingredients with care...

• Beef stew meat — For tender meat, choose a cut suitable for slow cooking, such as chuck or round roast. Trim excess fat before cubing.
• Smoky paprika — Use a good quality smoky paprika to enhance the flavor profile of the soup.

Tips & Tricks

• For an extra smoky flavor, you can add a small amount of liquid smoke to the soup.
• Serve the soup with a side of crusty bread or cornbread to complete the meal.
• Feel free to add other vegetables like potatoes or bell peppers for additional flavor and texture.
• If you prefer a thicker soup, you can mix a tablespoon of cornstarch with cold water and add it to the simmering soup, stirring until thickened.
• Leftovers can be stored in the refrigerator for up to 3 days and make for a delicious next-day meal.

Serving advice

Serve the Steel City Soup hot in individual bowls, garnished with fresh parsley. Accompany it with a side of crusty bread or cornbread for a satisfying meal.

Presentation advice

To enhance the presentation, sprinkle a pinch of smoky paprika on top of each serving. Serve the soup in rustic bowls or mugs for a cozy and inviting look.