Sopa De Res
Ingredients
&w=3840&q=75){kind=small}
&w=3840&q=75){kind=small}
- 2 1/2 pounds beef shank – bone-in
- 4 quarts water
- 1 1/2 tablespoons kosher salt
- 1 each white onion – halved
- 4 cloves garlic – smashed
- 2 each tomato – quartered
- 1 teaspoon ground annatto (achiote)
- 1 teaspoon ground black pepper
- 4 sprigs mint – left whole (tie together if desired)
- 2 each corn on the cob – cut into 2-inch rounds
- 1 1/2 pounds yuca – peeled and cut into 2-inch chunks (~1 large cassava)
- 2 each carrot – cut into 1.5-inch chunks
- 2 each potato – peeled and cut into 1.5-inch chunks
- 1 each chayote – cut into wedges
- 1 each plantain – green, peeled and cut into 1.5-inch chunks
- 8 ounces green bean – trimmed and cut into 2-inch lengths
- 1/2 each cabbage – cut into 6 wedges, core intact
- 1/2 cup cilantro – chopped
- lime wedges – for serving
- cooked white rice – for serving
- corn tortillas – warmed (for serving)
Instructions
1. Combine the beef shank, water, white onion, garlic, tomato, kosher salt, ground annatto, and black pepper in a large pot; bring to a boil over high heat, skim off foam, add the mint, then reduce to a gentle simmer. Partially cover and cook until the beef is nearly tender, 60–75 minutes.
2. Add the corn on the cob and yuca to the pot; simmer until the yuca edges begin to turn translucent and the corn is bright, 20 minutes.
3. Add the carrots and potatoes; simmer until just tender when pierced, 10–15 minutes.
4. Add the chayote, plantain, and green beans; simmer until the vegetables are tender but hold their shape, 10–12 minutes.
5. Nestle the cabbage on top; simmer until the leaves are crisp-tender and lightly sweet, 5–8 minutes.
6. Stir in the cilantro, then turn off the heat and let the soup stand 5 minutes to settle; adjust seasoning to taste if needed.
7. Ladle beef, vegetables, and broth into bowls and serve with lime wedges, cooked white rice, and corn tortillas.
Sopa de Res is a hearty Salvadoran beef soup built on a clear, savory broth and an abundant mix of vegetables. The flavor is clean yet full, with gentle beef richness, a hint of herbal freshness, and the natural sweetness of corn, carrots, and cabbage. Each spoonful balances tender meat, creamy yuca, and bright, just-cooked vegetables, finished with cilantro and a squeeze of lime.
In El Salvador, this soup is a weekend staple found in home kitchens and market comedores alike. It reflects the country’s agricultural pantry—corn, yuca, chayote, plantain, and cabbage—simmered with bone-in beef shank to create a restorative caldo. Over time, families have adapted the vegetable mix with what’s in season, but the foundation of marrow-rich beef and gently simmered produce has remained a beloved constant across generations.