Authentic Salvadoran Sopa de Res Recipe | Traditional Beef Soup

Place beef shank and bones in a large pot and cover with water.

Bring to a boil over high heat, then reduce to a simmer.

Skim off any foam that rises to the surface for a clearer broth.

Add chopped onion, garlic, bay leaves, and oregano to the pot.

Simmer for 1.5 to 2 hours until the beef is tender.

Remove the beef and bones from the pot and set aside to cool.

Strain the broth to remove solids and return it to the pot.

Add chopped carrots, potatoes, and corn to the broth.

Simmer for 15-20 minutes until vegetables are tender.

Add diced zucchini and chopped cabbage, cooking for an additional 10 minutes.

Shred the cooled beef and return it to the pot.

Season with salt and black pepper to taste.

Stir in chopped cilantro just before serving.

Serve hot with lime wedges on the side.

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