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beef soup from (sopa de rez, salvadoreno)

(1 rating)
Recipe by
yoanna francia
leominster, MA

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

(1 rating)
yield 8 +

Ingredients For beef soup from (sopa de rez, salvadoreno)

  • 2 lg
    family packs,beef short ribs,fat trimmed
  • 2 lb
    ox tails,fat trimmed
  • 1 sm
  • 8 pkg
    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 lg
    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
  • 4
    corn on the cob, cut in 1/2
  • 1 lb
    yucca, frozen
  • 1 sm
    cabbage head,cut into wedges (repollo)
  • 2 lg
    limes,cut into wedges
  • 2 lg
    zucchini,washed and sliced into 1in pieces

How To Make beef soup from (sopa de rez, salvadoreno)

  • 1
    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.
  • 2
    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.
  • 3
    YUMMY! ps.can substitute kernal corn (can or frozen)just add it when you add the yucca.

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