CÓMO HACER SOPA DE RES SALVADOREÑA 100%

beef shank

🥗Healthier: chicken thighs

💰Cheaper: pork shoulder

Chicken thighs are leaner, while pork shoulder is often less expensive.

corn on the cob

🥗Healthier: frozen corn

💰Cheaper: canned corn

Frozen corn is a healthier option, while canned corn is often cheaper.

avocado

🥗Healthier: mashed peas

💰Cheaper: sour cream

Mashed peas provide creaminess, while sour cream is a budget-friendly alternative.

Purchase 1 lb of beef and 2 lb of beef spine from the store, ensuring the beef is cut into pieces for soup.

Wash the beef and beef spine thoroughly.

In a pot, add 1.5 gallons of water and bring it to a boil.

Once boiling, skim off the foam from the surface.

Add 2 tomatoes, 1/2 onion, 2 garlic cloves, and 3 bay leaves to the pot.

Chop all vegetables: cut the corn, chayotes, and yuca into pieces.

After 5 minutes of boiling, remove the onion and garlic from the pot as they have released their flavor.

Add the corn, chayotes, and yuca to the pot.

After another 5 minutes, add the zucchini and plantain to the pot.

Season with beef bouillon to taste and add chopped cilantro and celery.

After cooking for a total of 1.5 hours, add the cabbage as the last ingredient.

Serve the soup with lime and chopped cilantro, alongside tortillas.

Cooking Techniques

Equipment Needed

Spice Level: