Craving a heartwarming, flavorful soup that transports you to the sun-drenched streets of El Salvador? Look no further! This Sopa de Res Salvadoreña recipe is a delicious and comforting dish, perfect for a chilly evening or a weekend family gathering. This easy recipe boasts a rich broth, tender beef, and a vibrant blend of vegetables – a true celebration of Salvadorean cuisine. It’s a fantastic addition to your repertoire of healthy meals and quick dinner ideas.
Ingredients: You'll Need These Simple Staples
This recipe uses readily available ingredients, making it perfect for homemade cooking, even for beginner cooks.
- 2 lbs beef stew meat, cut into 1-inch cubes
- 1 large onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 4 cloves garlic, minced
- 1 tablespoon olive oil
- 1 teaspoon ground cumin
- 1 teaspoon ground oregano
- 1/2 teaspoon ground annatto (achiote) powder (optional, for color)
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, or to taste
- 12 cups beef broth (or water + 2 beef bouillon cubes)
- 2 medium potatoes, peeled and cubed
- 1 cup chopped cabbage
- 1/2 cup chopped cilantro, for garnish
- Lime wedges, for serving
Step-by-Step Instructions: Let's Get Cooking!
This easy-to-follow guide will have you enjoying a delicious bowl of Sopa de Res in no time!
1. Sear the Beef: Heat olive oil in a large pot or Dutch oven over medium-high heat. Add the beef cubes and sear on all sides until browned. This step helps develop a rich flavor. Remove the beef from the pot and set aside.
2. Sauté the Vegetables: Add the onion, carrots, and celery to the pot and cook until softened, about 5-7 minutes. Stir in the minced garlic, cumin, oregano, and annatto powder (if using) and cook for another minute until fragrant.
3. Build the Broth: Return the beef to the pot. Pour in the beef broth (or water and bouillon cubes), salt, and pepper. Bring the mixture to a boil, then reduce heat to low, cover, and simmer for at least 1.5-2 hours, or until the beef is very tender.
4. Add Potatoes and Cabbage: After the beef is tender, add the potatoes and cabbage to the pot. Continue to simmer for another 15-20 minutes, or until the potatoes are cooked through and the cabbage is tender.
5. Serve and Enjoy: Ladle the Sopa de Res Salvadoreña into bowls. Garnish with fresh cilantro and a squeeze of lime juice. Serve hot with warm tortillas or crusty bread for dipping.
Cooking Tips for the Best Sopa de Res
- For a richer broth: Use bone-in beef shanks or short ribs for a deeper, more flavorful soup.
- Adjust spices to your taste: Feel free to adjust the amount of cumin, oregano, and annatto powder to your preference.
- Add other vegetables: Feel free to add other vegetables such as zucchini, green beans, or corn.
- Make it ahead: This soup tastes even better the next day! Store leftovers in an airtight container in the refrigerator for up to 3 days.
Delicious Variations: Beyond the Basics
- Spicy Sopa de Res: Add a pinch of cayenne pepper or a few dashes of your favorite hot sauce for a spicy kick.
- Vegetarian Sopa de Res: Replace the beef with hearty vegetables like mushrooms, butternut squash, or chickpeas for a vegetarian-friendly version.
Nutritional Information (Per Serving, approximate)
This information is an estimate and may vary depending on the specific ingredients used.
- Calories: Approximately 300-350
- Protein: 25-30g
- Fat: 10-15g
- Carbohydrates: 20-25g
Enjoy this delightful taste of El Salvador! This Sopa de Res Salvadoreña recipe is a delicious and easy addition to your collection of best recipes and healthy meals, perfect for any occasion.