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Sopa de Res (Salvadoran Beef Soup)

The Quirky Foodster Team

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Ingredients

  • 1kg beef shank, bone-in, cut into pieces
  • 2 corn cobs, cut into thirds
  • 1 yuca root, peeled and chunked
  • 2 plantains (green or semi-ripe), chunked
  • 2 carrots, chunked
  • 1 chayote, peeled and chunked
  • 1 courgette (zucchini), chunked
  • 1 onion, chopped
  • 3 garlic cloves, minced
  • 2 tomatoes, chopped
  • 2 tbsp fresh cilantro, chopped
  • 1.5 litres (6 cups) water or beef stock
  • Salt and pepper, to taste
  • Cooked rice and lime wedges, to serve

Method

  1. Place the beef shank in a large stockpot with water, onion and garlic. Bring to a boil, skim the foam, then reduce to a simmer.
  2. Cook covered for 1.5-2 hours until the beef is tender, topping up water as needed.
  3. Add the tomatoes, corn and plantain, and simmer for 15 minutes.
  4. Add the yuca, carrot and chayote, and continue simmering for 20 minutes.
  5. Add the courgette in the last 8 minutes of cooking, so it doesn't overcook.
  6. Season with salt and pepper, and stir in fresh cilantro just before serving.
  7. Serve hot in deep bowls with a side of rice and lime wedges.

Introduction:

A hearty, everyday staple built around beef shank and bone, simmered low and slow with corn, yuca and garden vegetables.

Cultural Background:

A hearty, everyday staple built around beef shank and bone, simmered low and slow with corn, yuca and garden vegetables. Families often gather around a big pot of sopa de res on Sundays, ladling it over rice with a squeeze of lime.

Tips:

Cut the vegetables into similar-sized chunks so everything finishes cooking at the same time.

Variations:

Some cooks add a whole ear of corn per bowl rather than cut pieces; others include cabbage wedges for extra texture.

Storage:

Refrigerate for up to 4 days; the soup freezes well for up to 3 months.

Reheating:

Reheat gently on the stovetop over medium heat, stirring occasionally.

Nutrition:

Approx. 380 kcal, 28g protein, 12g fat, 42g carbohydrates, 6g fibre per serving.

FAQs:

Q: Can I make this in a slow cooker?
A: Yes — cook the beef on low for 6-7 hours, then add the vegetables in the last hour.

Q: What cut of beef works best?
A: Bone-in shank is traditional, as the bone marrow enriches the broth, but short rib is a good substitute.

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