How to make Salvadoran beef soup (sopa de res salvadoreña)

beef shank

🥗Healthier: chicken breast

💰Cheaper: pork shoulder

Chicken breast is leaner, while pork shoulder is often less expensive.

corn

🥗Healthier: zucchini

💰Cheaper: frozen corn

Zucchini is lower in calories, while frozen corn is often cheaper.

Cut the beef shanks off the bones and leave a bone for boiling.

Add 1 pound of stew meat to the beef shanks.

Cover the meat with about 3 liters of water and bring to a boil.

Partially cover the pot to allow steam to escape while boiling.

Once boiling and foamy, add chopped tomatoes, onion, celery, green pepper, garlic, and herbs.

Add a scoop or two of beef bouillon and seasonings like parsley and mint without measuring.

Let the soup cook for about 45 minutes, tasting and adjusting seasoning as needed.

After 45 minutes, add chopped carrots and cook for a bit.

Then add potatoes, corn, and zucchini, cooking for about 15 minutes.

Finally, add cabbage and cook until everything is tender.

Taste and adjust seasoning, adding more salt or beef broth as needed.

Serve with tortillas.

Cooking Techniques

Equipment Needed

Spice Level: