A robust beef soup loaded with large chunks of corn on the cob, yuca, plantain, cabbage, potatoes, and carrots in a tomato-infused broth.
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
1Place 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.
2Add tomatoes, corn, yuca, and carrots to the pot. Continue simmering thirty minutes.
3Add plantain, potatoes, chayote, and cabbage wedges. Cook another twenty minutes until all vegetables are tender.
4Season generously with salt and pepper. The broth should be rich and slightly thick from the starchy vegetables.
5Serve 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.