Sopa de Res

Name: Sopa de Res
Prep time: 20 min
Cook time: 100 min
Total time: 120 min
Yield: 8 servings
Cuisine: Nicaraguan
Ingredients: 800g beef shank with bone; 3 ears corn, cut into rounds; 400g yuca, peeled and cubed; 2 green plantains, peeled and sliced; 1/4 small cabbage, cut in wedges; 2 chayotes, peeled and cubed; 300g squash, cubed; 3 ripe tomatoes, chopped; 1 large onion, diced; 4 cloves garlic, minced; Fresh cilantro and mint; 2 tbsp vegetable oil; Salt and pepper; Juice of 2 limes

Sopa de Res (SOH-pah deh REHS)

Beef Soup

⏱ Prep Time 2 hours

📈 Difficulty Medium

👥 Servings

🔥 Calories 426 kcal

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

Nutrition & Info

Protein 30.0g

Carbs 45.0g

Fat 14.0g

Protein Carbs Fat

Dietary

dairy-free gluten-free nut-free

Equipment Needed

large stockpot knife cutting board

Presentation Guide

Vessel: very large bowl

Garnishes: cilantro, mint, lime wedge

Accompaniments: tortilla, hot sauce

Ingredients

800g beef shank with bone
3 ears corn, cut into rounds
400g yuca, peeled and cubed
2 green plantains, peeled and sliced
1/4 small cabbage, cut in wedges
2 chayotes, peeled and cubed
300g squash, cubed
3 ripe tomatoes, chopped
1 large onion, diced
4 cloves garlic, minced
Fresh cilantro and mint
2 tbsp vegetable oil
Salt and pepper
Juice of 2 limes

Instructions

1
Brown beef shanks in oil in a large pot. Add onion, garlic, and tomatoes. Cook 5 minutes.
2
Add 3 litres water, bring to a boil, then reduce heat and simmer 1 hour until beef is tender.
3
Add corn rounds and yuca. Cook 15 minutes.
4
Add plantains, cabbage, chayote, and squash. Simmer another 20 minutes until all vegetables are tender.
5
Season with salt, pepper, and lime juice. The broth should be rich from the bone marrow.
6
Serve in very large bowls with a piece of each vegetable and plenty of broth. Garnish with cilantro and mint.

💡

Did You Know?

Sopa de res is considered a complete meal in itself in Nicaragua, with the large chunks of vegetables and meat providing all the sustenance needed.

Chef's Notes

Equipment Tips

large stockpot
knife
cutting board

Garnishing

cilantro, mint, lime wedge

Accompaniments

tortilla, hot sauce

The Story Behind Sopa de Res

Sopa de res is a cornerstone of Nicaraguan home cooking, a hearty beef soup that doubles as a complete nutritional powerhouse. Using bone-in beef shanks that release marrow into the broth, the soup is loaded with the full spectrum of Nicaraguan staple vegetables: corn, yuca, plantain, squash, and cabbage. Each bowl is a meal unto itself, and the soup is traditionally served in the largest bowls the household owns. Sopa de res represents the Nicaraguan commitment to generous, nourishing cooking that feeds both body and soul.

🕐 Traditionally enjoyed lunch, especially midweek 📜 Origins: Traditional Nicaraguan

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