beef soup from (sopa de rez, salvadoreno)
By
yoanna francia
@yoanna
1
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
Rating:
★★★★★ 1 vote5
Serves:
8+
Ingredients
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2 largefamily packs,beef short ribs,fat trimmed
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2 lbox tails,fat trimmed
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1 smallonion,quartered
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8 pkgchicken or beef bouillion(powder)cubitos de pollo o rez
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·water to cover 2in above meat
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2chayote, washed and cut into 2in cubes(wisquil)
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2 largecarrots,peeled,washed and sliced into 1in pieces
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1/2 lbfresh or frozen green beans,washed and trimmed
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1/2 bunchfresh cilantro,washed and chopped
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4corn on the cob, cut in 1/2
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1 lbyucca, frozen
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1 smallcabbage head,cut into wedges (repollo)
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2 largelimes,cut into wedges
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2 largezucchini,washed and sliced into 1in pieces
How to Make beef soup from (sopa de rez, salvadoreno)
- 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.
About beef soup from (sopa de rez, salvadoreno)
Course/Dish: Beef, Beef Soups
