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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.
Want to dive deeper into Salvadoran Cuisine? Don’t miss our post on 26 Traditional Salvadoran Foods to Try
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.
How to Make Sopa de Res (Beef Soup)
Sopa de Res is a traditional Salvadoran beef soup known for its deep, comforting flavour and vibrant mix of root vegetables and tender meat. It’s a hearty dish often shared on family weekends, symbolising warmth and togetherness. Expect rich broth, tender beef, and colourful vegetables that nourish the soul. See the recipe card at the bottom for printable directions
Ingredients
- 1 kg beef shank with bone (or short ribs)
- 2 litres water
- 2 medium carrots, peeled and cut into thick pieces
- 2 ears of corn, each cut into 3 segments
- 2 medium potatoes, peeled and quartered
- 1 small green plantain, peeled and cut into chunks
- 1 chayote (mirliton), peeled and cut into wedges
- 1 medium yuca (cassava), peeled and cut into large chunks
- 1 small cabbage, quartered
- 1 medium onion, quartered
- 2 garlic cloves, crushed
- 1 tomato, chopped
- ½ red bell pepper, sliced
- Fresh coriander and mint sprigs
- 1 tbsp salt (adjust to taste)
- ½ tsp black pepper
- 1 tbsp vegetable oil
- Lime wedges, for serving
- Warm corn tortillas, to accompany
Cooking Instructions
Step 1: Prepare the beef and base broth
Rinse the beef shank under cold water and pat dry. In a large stockpot, heat the oil over medium heat and sear the beef on all sides until lightly browned. This step develops flavour in the broth.
Step 2: Simmer the beef
Add the water, onion, garlic, tomato, and salt. Bring to a boil, then reduce the heat to low and simmer uncovered for about 1½ hours, skimming off any foam that forms on the surface. This ensures a clear, rich broth.
Step 3: Add firm vegetables
Once the beef is tender, add the corn, yuca, and plantain. Continue simmering for 20 minutes until these vegetables begin to soften. Stir occasionally to keep them submerged and evenly cooked.
Step 4: Add medium density vegetables
Add carrots, chayote, and potatoes to the pot. Season with pepper and taste for salt. Simmer for another 20 minutes or until all vegetables are nearly tender.
Step 5: Incorporate greens and aromatics
Add cabbage wedges, bell pepper slices, and sprigs of coriander and mint. Simmer for a final 10 to 15 minutes until the cabbage softens and the broth becomes aromatic.
Step 6: Adjust the seasoning
Remove a small spoonful of broth to taste. If it needs more depth, add a little salt or another crushed garlic clove. Salvadorans often add a touch of lime at the end for brightness.
Step 7: Prepare for serving
Remove the coriander and mint sprigs. Transfer large pieces of beef and vegetables into serving bowls, then ladle over the hot broth until generously filled.
Step 8: Serve with traditional sides
Serve the soup with lime wedges and warm corn tortillas. Diners can squeeze lime over the top for a fresh, tangy note.
Step 9: Optional finishing touch
A sprinkle of finely chopped coriander or a few slices of avocado on the side complements the soup beautifully.
Step 10: Enjoy the comfort
Sopa de Res is best served hot and shared. The broth should be clear yet full-bodied, the beef tender, and the vegetables soft but intact.
Variations and Substitutions
- Beef substitute: Use oxtail or brisket if beef shank is unavailable.
- Vegetables: Replace chayote with courgette or green squash.
- Yuca: If unavailable, substitute with sweet potato or taro root.
- Herbs: Use parsley if mint is hard to find.
- Plantain: A firm green banana can replace plantain, though flavour will be milder.
Cooking Tips for Perfect Sopa de Res
- Sear the meat before simmering for a deeper broth flavour.
- Simmer gently; boiling too hard can toughen the meat and cloud the broth.
- Add vegetables in stages to prevent overcooking.
- For an even richer taste, let the soup rest for 30 minutes before serving to allow flavours to settle.
- Skim the surface regularly for a clean, golden broth.
Salvadoran Sopa de Res (Beef Soup)
Equipment
- Large soup pot
- Knife and cutting board
- Ladle
- Serving platter
- Skimmer or spoon (to remove foam)
Ingredients
- 1 kg beef shank with bone or short ribs
- 2 litres water
- 2 medium carrots peeled and cut into thick pieces
- 2 ears of corn each cut into 3 segments
- 2 medium potatoes peeled and quartered
- 1 small green plantain peeled and cut into chunks
- 1 chayote mirliton, peeled and cut into wedges
- 1 medium yuca cassava, peeled and cut into large chunks
- 1 small cabbage quartered
- 1 medium onion quartered
- 2 garlic cloves crushed
- 1 tomato chopped
- ½ red bell pepper sliced
- Fresh coriander and mint sprigs
- 1 tbsp salt adjust to taste
- ½ tsp black pepper
- 1 tbsp vegetable oil
- Lime wedges for serving
- Warm corn tortillas to accompany
Instructions
- Rinse the beef shank under cold water and pat dry. In a large stockpot, heat the oil over medium heat and sear the beef on all sides until lightly browned. This step develops flavour in the broth.
- Add the water, onion, garlic, tomato, and salt. Bring to a boil, then reduce the heat to low and simmer uncovered for about 1½ hours, skimming off any foam that forms on the surface. This ensures a clear, rich broth.
- Once the beef is tender, add the corn, yuca, and plantain. Continue simmering for 20 minutes until these vegetables begin to soften. Stir occasionally to keep them submerged and evenly cooked.
- Add carrots, chayote, and potatoes to the pot. Season with pepper and taste for salt. Simmer for another 20 minutes or until all vegetables are nearly tender.
- Add cabbage wedges, bell pepper slices, and sprigs of coriander and mint. Simmer for a final 10 to 15 minutes until the cabbage softens and the broth becomes aromatic.
- Remove a small spoonful of broth to taste. If it needs more depth, add a little salt or another crushed garlic clove. Salvadorans often add a touch of lime at the end for brightness.
- Remove the coriander and mint sprigs. Transfer large pieces of beef and vegetables into serving bowls, then ladle over the hot broth until generously filled.
- Serve the soup with lime wedges and warm corn tortillas. Diners can squeeze lime over the top for a fresh, tangy note.
- A sprinkle of finely chopped coriander or a few slices of avocado on the side complements the soup beautifully.
- Sopa de Res is best served hot and shared. The broth should be clear yet full-bodied, the beef tender, and the vegetables soft but intact.
