beef soup from (sopa de rez, salvadoreno)

yoanna francia


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

pinch tips: How to Tie a Roast


2 large
family packs,beef short ribs,fat trimmed
2 lb
ox tails,fat trimmed
1 small
8 pkg
chicken or beef bouillion(powder)cubitos de pollo o rez
water to cover 2in above meat
chayote, washed and cut into 2in cubes(wisquil)
2 large
carrots,peeled,washed and sliced into 1in pieces
1/2 lb
fresh or frozen green beans,washed and trimmed
1/2 bunch
fresh cilantro,washed and chopped
corn on the cob, cut in 1/2
1 lb
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

Directions Step-By-Step

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.
ps.can substitute kernal corn (can or frozen)just add it when you add the yucca.

About this Recipe

Course/Dish: Beef, Beef Soups