Sopa de Res

Name: Sopa de Res
Prep time: 30 min
Cook time: 90 min
Total time: 120 min
Yield: 6 servings
Cuisine: Salvadoran
Ingredients: 1kg beef short ribs or shank; 2 ears corn, cut into rounds; 500g yuca, peeled and cubed; 2 green plantains, sliced; 2 chayotes, cubed; 1 small cabbage, quartered; 3 tomatoes, chopped; 1 onion, quartered; 4 cloves garlic; 2 carrots, sliced; 2 potatoes, cubed; 1 bunch cilantro; Salt and pepper; 3 liters water

Sopa de Res (SO-pah deh RES)

Beef and Vegetable Soup

⏱ Prep Time 2 hours

📈 Difficulty Medium

👥 Servings

🔥 Calories 416 kcal

A substantial beef soup loaded with corn on the cob, yuca, plantain, cabbage, and chayote in a savory tomato broth. A complete meal in a bowl.

Nutrition & Info

Protein 32.0g

Carbs 45.0g

Fat 12.0g

Protein Carbs Fat

Dietary

dairy-free gluten-free nut-free

Equipment Needed

large stockpot ladle sharp knife

Presentation Guide

Vessel: large deep bowl

Garnishes: cilantro, lime wedge

Accompaniments: corn tortillas, rice

Ingredients

1kg beef short ribs or shank
2 ears corn, cut into rounds
500g yuca, peeled and cubed
2 green plantains, sliced
2 chayotes, cubed
1 small cabbage, quartered
3 tomatoes, chopped
1 onion, quartered
4 cloves garlic
2 carrots, sliced
2 potatoes, cubed
1 bunch cilantro
Salt and pepper
3 liters water

Instructions

1
Place beef in a large pot with water. Bring to a boil and skim foam thoroughly. Add onion and garlic, reduce heat, and simmer one hour.
2
Add tomatoes and carrots. Continue simmering thirty minutes until beef is becoming tender and broth is flavorful.
3
Add yuca, plantain, and potatoes. Cook twenty minutes, then add chayote and corn rounds.
4
Add cabbage quarters in the last ten minutes. Season generously with salt and pepper.
5
Stir in chopped cilantro. Serve in large deep bowls with a piece of each vegetable and generous portions of beef.

💡

Did You Know?

Sopa de res is so important in El Salvador that many restaurants dedicate an entire day of the week exclusively to serving it.

Chef's Notes

Equipment Tips

large stockpot
ladle
sharp knife

Garnishing

cilantro, lime wedge

Accompaniments

corn tortillas, rice

The Story Behind Sopa de Res

Sopa de res is the quintessential Salvadoran Sunday dish, a tradition shared across Central America but given distinctive character by Salvadoran cooks. The soup represents the agricultural bounty of the country, combining root vegetables, corn, and plantains with beef in a single nourishing pot. It is a dish of abundance and family togetherness, traditionally prepared by grandmothers who insist on low, slow cooking to extract maximum flavor from the beef bones.

🕐 Traditionally enjoyed sunday lunch 📜 Origins: Traditional Salvadoran home cooking

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