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 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)
- 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.
About beef soup from (sopa de rez, salvadoreno)
Course/Dish: Beef, Beef Soups
