SOPA DE RES SALVADOREÑA RECIPES

SALVADORIAN BEEF SOUP | JUST A PINCH RECIPES

Salvadorian Beef Soup | Just A Pinch Recipes image

This soup is for a crowd its filling and tought to me by my lovely husband, he's from EL SALVADOR. Acompany this soup with homemade corn tortillas

Provided by yoanna francia @yoanna

Categories Beef

Yield 8

Number Of Ingredients 14

Ingredients

2 large family packs,beef short ribs,fat trimmed
2 pound(s) ox tails,fat trimmed
1 small onion,quartered
8 package(s) chicken or beef bouillion(powder)cubitos de pollo o rez
- water to cover 2in above meat
2 - chayote, washed and cut into 2in cubes(wisquil)
2 large carrots,peeled,washed and sliced into 1in pieces
1/2 pound(s) fresh or frozen green beans,washed and trimmed
1/2 bunch(es) fresh cilantro,washed and chopped
4 - corn on the cob, cut in 1/2
1 pound(s) yucca, frozen
1 small cabbage head,cut into wedges (repollo)
2 large limes,cut into wedges
2 large zucchini,washed and sliced into 1in pieces

Steps:

Add meat(you can substitute beef stewing meat if you dont like these cuts), water,onio, and bouillion powder.cook till just tender not falling off bone.
Now add chayote,carrots,greenbeans,cilantro,and corn.let boil for 5min then add yucca,cabbage. Adjust the broth with more bouillion powderand(a packet at a time) or salt if you would like. boil for another 5-10min till all is tender then add zuccini, bring to boil,cover then shut it off.Let the soup sit their for 10min then serve. spray your soup bowl with a bit of lime and enjoy with a warm and toasty handmade corn tortilla.
YUMMY! ps.can substitute kernal corn (can or frozen)just add it when you add the yucca.

BEEF SOUP (CALDO DE RES) RECIPE | MARCELA VALLADOLID ...

Beef Soup (Caldo de Res) Recipe | Marcela Valladolid ... image

Provided by Marcela Valladolid

Categories main-dish

Total Time 1 hours 10 minutes

Prep Time 10 minutes

Cook Time 1 hours 0 minutes

Yield 4 to 6 servings

Number Of Ingredients 13

Ingredients

One 2-pound bone-in beef chuck, cut into 1-inch cubes
4 cloves garlic
1/2 medium white onion
Pinch salt
2 carrots, cut into 1-inch rounds
1 celery stick, cut into 2-inch pieces
1 chayote squash, cut in 2-inch strips
1 corn on the cob, halved
1 zucchini, cut into 2-inch chunks
1/2 head cabbage, quartered
Lime wedges, for serving
Hot sauce, for serving
Corn tortillas, warmed, for serving

Steps:

Combine the beef chuck cubes and the bone with 10 cups water, garlic and onion in large pot. Sprinkle with the salt and bring to a boil. Cover and reduce to a simmer. Simmer for 30 minutes. Then uncover and skim off the foam and grease. Add the carrots, celery stick, chayote squash, corn, zucchini and cabbage. Cover, and continue simmering for 30 more minutes. Turn the heat off and serve hot with lime wedges, hot sauce and warm corn tortillas.

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La sopa de res Salvadoreña de verdura solo lleva:yuca,guisquil,elote y repollo. Responder. Salvi. marzo 3, 2017. Imagino que habran diferentes maneras de hacerla…porque mi madre siempre la ah hecho agregandole platano y haveces zanahoria!! Responder. Karina. marzo 26, 2017.
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