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.
Ingredients
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1kg beef short ribs or shank
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2 ears corn, cut into rounds
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500g yuca, peeled and cubed
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2 green plantains, sliced
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2 chayotes, cubed
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1 small cabbage, quartered
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3 tomatoes, chopped
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1 onion, quartered
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4 cloves garlic
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2 carrots, sliced
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2 potatoes, cubed
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1 bunch cilantro
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Salt and pepper
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3 liters water
Instructions
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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.
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2
Add tomatoes and carrots. Continue simmering thirty minutes until beef is becoming tender and broth is flavorful.
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3
Add yuca, plantain, and potatoes. Cook twenty minutes, then add chayote and corn rounds.
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4
Add cabbage quarters in the last ten minutes. Season generously with salt and pepper.
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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.