Sopa de Res — Print Recipe — The Culinary Codex

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

Ingredients

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.