March 2, 2020
Picadillo Soup


Makes: 2 servings
Preparation and cooking time: 30 minutes

Arroz Ala Cubana:
280 grams ground pork
1 tbsp garlic, minced
2 tbsp white onions, chopped
1 pc bay leaf
1 tbsp tomato paste
½ tbsp smoked paprika powder
1/4 cup potatoes, diced and peeled
1/4 cup carrots, diced and peeled
1/8 cup red bell peppers, small diced
1/8 cup peas
1 tsp raisins
salt and pepper to taste
1 tbsp oil

1 tbsp garlic, peeled and minced
2 tbsp white onions, peeled and chopped
3 tbsp tomatoes, sliced
½ cup cooked arroz ala cubana
1 ½ cup repolyo/ snow cabbage, roughly chopped
2 cups chicken broth/ stock
1 tbsp cooking oil
salt and pepper to taste


Arroz ala Cubana:
1.In the same pan on medium heat, saute garlic and onions and then add bay leaf. Add tomato paste and roast for about 3 minutes before adding the ground pork.
2.Season pork with salt and pepper and paprika powder and saute for about 5 minutes before adding the potatoes and carrots. Add a bit of water to help cook the vegetables.
3.Once vegetables are slightly cooked add in the raisins and peas and bell pepper. Cook for another 5 minutes or until all vegetables are tender.


1. In a small pot on low to medium heat sauté garlic and onions and tomatoes for about 3 – 5 minutes or until tomatoes are tender.
2. Pour the cooked arroz ala cubana in the pot and stock. Let simmer for about 5 – 8 minutes or until flavors have developed and season with salt and pepper if still needed or according to preference.
3. Pour in the cabbage and let simmer for another 2-3 minutes or until tender.