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

★★★★★ 1 vote


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

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


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

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About beef soup from (sopa de rez, salvadoreno)

Course/Dish: Beef, Beef Soups