beef soup from (sopa de rez, salvadoreno)

1
yoanna francia

By
@yoanna

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 vote

Serves:
8+

Ingredients

  • 2 large
    family packs,beef short ribs,fat trimmed
  • 2 lb
    ox tails,fat trimmed
  • 1 small
    onion,quartered
  • 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 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
  • 4
    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)

Step-by-Step

  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.

Printable Recipe Card

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