Around the World in 30 Soups: This month we're collaborating with chefs, cookbook authors, and our own Kitchn crew to share a globetrotting adventure in soups from countries and cuisines around the world. Today's stop: Cuba.
When I was a kid, my family lived in Miami had a Cuban neighbor: Mrs. Garcia. I don't know where she is now, but she gave my mother her recipe for black bean soup, which I still use to this day. It has ruined me for all other black bean soups — nothing I've had in Cuban restaurants has ever matched up to this.
And perhaps that variation is to be expected. As Liza Gershman, author of Cuban Flavor: Exploring the Island's Unique Places, People, and Cuisine, explains:
"So much of Cuban home and restaurant cooking is driven by available ingredients. Black bean soup is the perfect dish, because it's a catch all for whatever you have at your fingertips," says Gershman.
"Each black bean soup in a traditional Cuban home will vary, but the flavor is filled with passion and comfort. Thick in texture, the wonderful dish can stew for hours or days, and be the centerpiece of the Cuban kitchen."
from Kitchn | Inspiring cooks, nourishing homes http://bit.ly/2FpYfGj
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