Best Beef Soup From Sopa De Rez Salvadoreno Recipes

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BEEF SOUP FROM (SOPA DE REZ, SALVADORENO)



beef soup from (sopa de rez, salvadoreno) image

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

Provided by yoanna francia @yoanna

Categories     Beef

Number Of Ingredients 14

2 large family packs,beef short ribs,fat trimmed
2 pound(s) ox tails,fat trimmed
1 small onion,quartered
8 package(s) 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 pound(s) fresh or frozen green beans,washed and trimmed
1/2 bunch(es) fresh cilantro,washed and chopped
4 - corn on the cob, cut in 1/2
1 pound(s) 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

Steps:

  • Add 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.
  • Now 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.
  • YUMMY! ps.can substitute kernal corn (can or frozen)just add it when you add the yucca.

CALDO DE RES (MEXICAN BEEF SOUP)



Caldo de Res (Mexican Beef Soup) image

This is an extremely hearty and satisfying soup. The hind shank flavors the broth beautifully as does the marrow in the bones. Garnish with slivered raw onion, lime juice, jalapenos, and more cilantro.

Provided by LKONIS

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Beef Soup Recipes

Time 2h30m

Yield 8

Number Of Ingredients 19

2 pounds beef shank, with bone
1 tablespoon vegetable oil
2 teaspoons salt
2 teaspoons ground black pepper
1 onion, chopped
1 (14.5 ounce) can diced tomatoes
3 cups beef broth
4 cups water
2 medium carrot, coarsely chopped
¼ cup chopped fresh cilantro
1 potato, quartered
2 ears corn, husked and cut into thirds
2 chayotes, quartered
1 medium head cabbage, cored and cut into wedges
¼ cup sliced pickled jalapenos
¼ cup finely chopped onion
1 cup chopped fresh cilantro
2 limes, cut into wedges
4 radishes, quartered

Steps:

  • Cut the meat from the beef bones into about 1/2 inch pieces, leaving some on the bones.
  • Heat a heavy soup pot over medium-high heat until very hot. Add the oil, tilting the pan to coat the bottom. Add the meat and bones, and season with salt and pepper. Cook and stir until thoroughly browned.
  • Add 1 onion, and cook until onion is also lightly browned. Stir in the tomatoes and broth. The liquid should cover the bones by 1/2 inch. If not, add enough water to compensate. Reduce heat to low, and simmer for 1 hour with the lid on loosely. If meat is not tender, continue cooking for another 10 minutes or so.
  • Pour in the water, and return to a simmer. Add the carrot and 1/4 cup cilantro, and cook for 10 minutes, then stir in the potato, corn and chayote. Simmer until vegetables are tender. Push the cabbage wedges into the soup, and cook for about 10 more minutes.
  • Ladle soup into large bowls, including meat vegetables and bones. Garnish with jalapenos, minced onion, and additional cilantro. Squeeze lime juice over all, and serve with radishes.

Nutrition Facts : Calories 234.2 calories, Carbohydrate 25.9 g, Cholesterol 38.7 mg, Fat 5.7 g, Fiber 7.2 g, Protein 22 g, SaturatedFat 1.6 g, Sodium 1134.7 mg, Sugar 8.6 g

LOS BARRIOS CALDO DE RES (BEEF SOUP)



Los Barrios Caldo De Res (Beef Soup) image

From the Los Barrios Family Cookbook. This makes 6 main course bowls of soup. I have eaten this soup and it is wonderful. I have not made this soup at home.

Provided by Miss Annie

Categories     Vegetable

Time 1h40m

Yield 6 serving(s)

Number Of Ingredients 14

5 lbs stew beef bones
salt, to taste
garlic powder, to taste
4 ears corn, husked an cut in half
6 celery ribs, cut into 1/2-inch pieces
3 carrots, peeled and cut into 1-inch pieces
4 potatoes, peeled and cut into 2-inch chunks
3 tomatoes, cut into wedges
3 zucchini, cut into 2-inch chunks
2 onions, cut into 6 wedges
1/2 head cabbage, cut into quarters
1 green bell pepper, sliced
6 cups rice, Spanish rice, cooked and hot
1 lemon, cut into 6 wedges

Steps:

  • Place bones in large stockpot, add water to cover by 6 inches.
  • Bring to boil, reduce heat and boil gently for 45 minutes.
  • Stir in salt, garlic powder. Then add corn, celery and carrots. Boil another 15 minutes.
  • Add potatoes, tomatoes, zucchini, onion, cabbage, and bell pepper. Boil for 15 minutes longer.
  • Ladle soup into 6 large bowls.
  • Add 1 cup rice to each bowl.
  • Squeeze juice from a lomon wedge over each bowl.
  • Serve immediately as a main course.

BEEF SOUP (CALDO DE RES)



Beef Soup (Caldo de Res) image

Provided by Marcela Valladolid

Categories     main-dish

Time 1h10m

Yield 4 to 6 servings

Number Of Ingredients 13

One 2-pound bone-in beef chuck, cut into 1-inch cubes
4 cloves garlic
1/2 medium white onion
Pinch salt
2 carrots, cut into 1-inch rounds
1 celery stick, cut into 2-inch pieces
1 chayote squash, cut in 2-inch strips
1 corn on the cob, halved
1 zucchini, cut into 2-inch chunks
1/2 head cabbage, quartered
Lime wedges, for serving
Hot sauce, for serving
Corn tortillas, warmed, for serving

Steps:

  • Combine the beef chuck cubes and the bone with 10 cups water, garlic and onion in large pot. Sprinkle with the salt and bring to a boil. Cover and reduce to a simmer. Simmer for 30 minutes. Then uncover and skim off the foam and grease. Add the carrots, celery stick, chayote squash, corn, zucchini and cabbage. Cover, and continue simmering for 30 more minutes. Turn the heat off and serve hot with lime wedges, hot sauce and warm corn tortillas.

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