Sopa de res salvadoreña - 🪵 cocinando con LEÑA en el campo!

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.

Clean the beef shank thoroughly to remove any splinters and separate into pieces.

Season the cleaned beef with salt and lime juice, letting it sit for 10-15 minutes.

Add water to the pot and bring it to a boil.

Place the seasoned beef into the boiling water, ensuring there are no splinters.

Remove any foam that forms on the surface while cooking.

After about 40 minutes, add a tablespoon of pepper and ground cumin, adjusting salt to taste.

Add two packets of beef bouillon to the pot and stir to combine.

Mix achote with a bit of the soup to avoid lumps before adding it to the pot.

Add the yuca first since it takes longer to cook.

Blend the onion, tomatoes, and green chili, then add to the pot.

After 15 minutes, add the corn and carrots to the soup.

Add the remaining vegetables and plantain, adjusting the seasoning as needed.

Add bay leaves and oregano if desired, and optionally more cilantro.

Cook for another 10-15 minutes until all vegetables are tender.

Serve the soup carefully with a pair of tongs to keep the vegetables intact.

Cooking Techniques

Equipment Needed

Spice Level: