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Sopa de Res
Salvadoran Beef Soup
A hearty and flavorful beef soup, Sopa de Res is a beloved Salvadoran classic, brimming with tender chunks of beef, a variety of vegetables, and aromatic herbs.
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- 2 lbs Beef shank or chuck roast(cut into 2-inch pieces)
- 12 cups Water
- 1 large Yellow onion(quartered)
- 4 cloves Garlic cloves(smashed)
- 2 stalks Celery stalks(cut into large pieces)
- 3 medium Carrots(peeled and cut into 1-inch chunks)
- 3 medium Potatoes(peeled and cut into 1.5-inch chunks)
- 2 medium Chayote squash(peeled, seeded, and cut into 1-inch chunks)
- 2 ears Corn on the cob(cut into 2-inch pieces)
- 1 cup Green beans(trimmed and cut into 2-inch pieces)
- 1 bunch Cilantro(stems and leaves, divided)
- to taste Salt
- to taste Black pepper
- 2 tbsp Vegetable oil
ðšâð³ äœãæ¹
- 1
In a large pot or Dutch oven, heat vegetable oil over medium-high heat. Sear beef pieces on all sides until browned. Remove beef and set aside.
â±ïž 10 minutes - 2
Add water to the pot, scraping up any browned bits from the bottom. Return the beef to the pot. Add the quartered onion, smashed garlic, and cilantro stems. Bring to a boil, then reduce heat, cover, and simmer for 1.5 to 2 hours, or until the beef is very tender.
â±ïž 2 hours - 3
Remove the onion, garlic, and cilantro stems from the pot. Discard them.
ð¡ ããã®ã³ã: This step removes the aromatics that have imparted their flavor. - 4
Add the carrots, potatoes, and chayote to the pot. Continue to simmer for another 20-30 minutes, or until the vegetables are tender.
â±ïž 30 minutes - 5
Add the corn and green beans to the pot. Cook for an additional 10 minutes, or until the corn is tender and the green beans are crisp-tender.
â±ïž 10 minutes - 6
Season the soup generously with salt and black pepper to taste. Stir in the chopped cilantro leaves just before serving.
ð¡ ããã®ã³ã: Taste and adjust seasoning as needed.
ð¡ ããã®ã³ã
- âFor a richer broth, you can use beef broth instead of some of the water.
- âDon't overcrowd the pot when searing the beef; do it in batches if necessary.
- âAdjust the cooking time for the vegetables based on your preference for tenderness.
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- Add other root vegetables like yuca or sweet potatoes.
- For a spicier kick, add a jalapeño or serrano pepper along with the aromatics.
- Serve with a side of rice and lime wedges.