Sopa de Res

Name: Sopa de Res
Prep time: 20 min
Cook time: 110 min
Total time: 130 min
Yield: 6 servings
Cuisine: Honduran
Ingredients: 800g beef shank or short ribs; 2 ears corn, cut into rounds; 300g yuca, peeled and cubed; 1 green plantain, sliced; 2 potatoes, cubed; 2 carrots, sliced; 1/4 head cabbage, cut into wedges; 2 chayote squash, cubed; 2 tomatoes, diced; 1 onion, quartered; 4 cloves garlic; 1/2 cup fresh cilantro; Salt and pepper

Sopa de Res (SOH-pah deh REHS)

Honduran Beef Soup

⏱ Prep Time 2 hours

📈 Difficulty Medium

👥 Servings

🔥 Calories 446 kcal

A robust beef soup loaded with large chunks of corn on the cob, yuca, plantain, cabbage, potatoes, and carrots in a tomato-infused broth.

Nutrition & Info

Protein 32.0g

Carbs 48.0g

Fat 14.0g

Protein Carbs Fat

Dietary

dairy-free gluten-free nut-free

Equipment Needed

large soup pot ladle sharp knife

Presentation Guide

Vessel: very large deep bowl

Garnishes: fresh cilantro, lime wedges

Accompaniments: corn tortillas, rice, hot sauce

Ingredients

800g beef shank or short ribs
2 ears corn, cut into rounds
300g yuca, peeled and cubed
1 green plantain, sliced
2 potatoes, cubed
2 carrots, sliced
1/4 head cabbage, cut into wedges
2 chayote squash, cubed
2 tomatoes, diced
1 onion, quartered
4 cloves garlic
1/2 cup fresh cilantro
Salt and pepper

Instructions

1
Place beef in a large pot with enough water to cover generously. Add onion and garlic. Bring to a boil, skimming foam, then reduce to a simmer for one hour.
2
Add tomatoes, corn, yuca, and carrots to the pot. Continue simmering thirty minutes.
3
Add plantain, potatoes, chayote, and cabbage wedges. Cook another twenty minutes until all vegetables are tender.
4
Season generously with salt and pepper. The broth should be rich and slightly thick from the starchy vegetables.
5
Serve in large bowls, ensuring each serving has a variety of vegetables and a piece of meat. Garnish with fresh cilantro.

💡

Did You Know?

Many Honduran towns have a tradition of serving sopa de res on Wednesdays, and some restaurants only make it on that day, drawing loyal crowds every week.

Chef's Notes

Equipment Tips

large soup pot
ladle
sharp knife

Garnishing

fresh cilantro, lime wedges

Accompaniments

corn tortillas, rice, hot sauce

The Story Behind Sopa de Res

Sopa de res is one of the most important dishes in Honduran cuisine, representing the meeting of indigenous root vegetable cookery with Spanish beef-based soups. The dish emerged during the colonial period when cattle ranching spread across Honduras and beef became available to the general population. The generous quantity of vegetables reflects the agricultural abundance of the Honduran countryside. The Wednesday sopa de res tradition in many towns dates back generations and serves as a community ritual as much as a meal.

🕐 Traditionally enjoyed wednesday lunch tradition in many towns 📜 Origins: Colonial Honduran

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