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Sopa de Res is more than just a hearty bowl of soup, this comforting dish, brimming with vibrant vegetables and tender beef, is a staple in households across El Salvador.
It’s a meal that nourishes the body and soul, often shared among family and friends as a centrepiece of togetherness. Whether enjoyed during festive gatherings or as a simple weekday meal, Sopa de Res carries with it the flavours and traditions that define Salvadoran cuisine.
What Is Sopa de Res?
Sopa de Res is a traditional Salvadoran beef soup known for its robust flavour and rich combination of ingredients. Unlike many Western style soups, which are often served as a starter, this dish is a full meal in itself, packed with substantial chunks of meat and vegetables.
It’s the kind of dish that fills the room with its enticing aroma, inviting everyone to gather around the table. What sets Sopa de Res apart is its balance of flavours and textures. The beef is simmered until tender, infusing the broth with a deep, savoury richness.
Meanwhile, an array of fresh vegetables, often including corn, carrots, yucca, and chayote, add a natural sweetness and vibrant colour to the soup. Traditionally served with lime wedges and warm tortillas, Sopa de Res is as versatile as it is satisfying.
Ingredients and Taste
The ingredients in Sopa de Res are as wholesome as they are flavourful. At its core is bone-in beef, typically short ribs or shank, which is simmered for hours to create a flavourful broth.
The slow cooking process allows the meat to release its natural juices, enriching the soup with a depth that can only come from time and care. Vegetables like carrots, cabbage, green beans, and potatoes join the pot, along with Salvadoran staples like yucca and chayote, creating a medley of textures and flavours.
Seasonings are kept simple, allowing the ingredients to shine. Garlic, onion, cilantro, and sometimes a hint of oregano lend subtle aromatics to the dish. The broth is hearty but not heavy, with the natural sweetness of the vegetables perfectly balancing the savoury depth of the beef.
A squeeze of fresh lime adds a bright, tangy note, while a side of tortillas offers the perfect vessel for soaking up the broth. Every spoonful is a journey through layers of flavour; earthy, savoury, and refreshingly light.
A Taste of History
Sopa de Res is deeply rooted in Salvadoran culinary traditions, reflecting the country’s agricultural heritage and communal values.
Its origins can be traced to a time when meals were crafted with simple, farm fresh ingredients, often sourced directly from the land. In rural areas, it was common for families to prepare large pots of soup to share, using whatever vegetables were in season.
The dish also reflects influences from Spanish colonization, blending European cooking techniques with indigenous ingredients.
Over time, Sopa de Res became a staple in Salvadoran homes, celebrated for its ability to bring people together over a warm, satisfying meal. Today, it remains a beloved symbol of Salvadoran identity, served in homes, markets, and restaurants across the country.
Sopa de Res (Salvadoran Beef Soup) Recipe
Serves: 4 people
Ingredients:
For the Soup:
- 1.5 lbs (700 g) beef shank or short ribs
- 1 ear of corn, cut into 4 pieces
- 2 medium carrots, peeled and cut into chunks
- 2 medium potatoes, peeled and halved
- 1 yucca (cassava), peeled and cut into chunks
- 1 small chayote, quartered (optional)
- 1 cup green beans, trimmed
- 1 medium zucchini, sliced
- 1 small cabbage, quartered
- 1 small onion, peeled
- 2 garlic cloves, peeled
- 1 sprig fresh cilantro
- 8 cups water or beef broth
- 1 tsp ground cumin
- 1 tsp paprika
- 2 tsp salt (adjust to taste)
- ½ tsp black pepper
For Garnish:
- 1 lime, cut into wedges
- Fresh cilantro, chopped
- White rice or fresh corn tortillas (optional sides)
Directions
Start by preparing the beef. Rinse the beef shank or short ribs under cold water to remove any bone fragments. In a large pot, bring 8 cups of water or beef broth to a boil. Add the beef, onion, garlic, and cilantro sprig. Skim any foam that rises to the surface to keep the broth clear. Reduce to a simmer and cook uncovered for 1 hour to develop a rich, flavourful base.
While the beef simmers, prepare the vegetables. Peel and cut the carrots, potatoes, yucca, and chayote into even chunks for uniform cooking. Trim the green beans and slice the zucchini. Keep the cabbage quarters intact to prevent them from falling apart during cooking.
After the beef has simmered for an hour, remove the onion, garlic, and cilantro from the pot. Season the broth with cumin, paprika, salt, and black pepper. Taste and adjust the seasoning as needed to balance the flavours.
Add the corn, carrots, yucca, and potatoes to the pot. These harder vegetables take longer to cook. Cover and let the soup simmer for 20 minutes, ensuring the broth stays at a gentle simmer to avoid breaking apart the vegetables.
Add the chayote, green beans, zucchini, and cabbage to the pot. These softer vegetables cook more quickly. Cover and simmer for an additional 15 minutes, or until all vegetables are tender but not mushy.
Check the beef for doneness. The meat should be tender and easy to pull apart with a fork. If it’s not yet fully tender, let it simmer a bit longer with the vegetables.
Once the soup is fully cooked, carefully remove the cabbage quarters and larger vegetable chunks to a serving platter for easier plating. Taste the broth again and adjust the seasoning, if necessary.
Serve the soup hot in deep bowls, ensuring each portion includes a mix of beef, vegetables, and broth. Garnish with freshly chopped cilantro and a lime wedge. For an authentic Salvadoran touch, accompany with white rice or warm corn tortillas. Encourage diners to squeeze lime juice into the soup for a burst of freshness.
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