About the Recipe
Savory traditions sopa de res recipe is a delight mixed with rich and hearty flavors. One of the joys of sopa de res lies in its versatility. While the base of the soup typically consists of beef and vegetables, each cook adds their unique twist, resulting in a wide variety of regional variations and family recipes. Some may prefer to add plantains or green bananas for a touch of sweetness, while others might opt for a splash of citrus or a sprinkle of fresh herbs to brighten up the flavor. Celebrate the heartiness of Puerto Rican cuisine with a beef soup that pays homage to the comforting traditions and robust flavors of the island. Serves 5 to 7.
Ingredients
Ingredients
1 lbs beef shank,
bone-in 1 lb beef stew meat,
diced 2T.oil
1 garlic clove, diced
salt and pepper to taste
Soup
1 yellow onion,
diced4 garlic cloves, minced
1⁄4 t. oregano1 carrots,
diced2 potatoes, peeled and diced
1 yuca, peeled and diced
3 corn cobs, chopped
1⁄2 green bell pepper, diced
1⁄2 red bell pepper, diced
1 c tomato sauce*
2 T. sofrito*
1 1⁄2 t. sazón*
1⁄4 cilantro, diced
1⁄2 c pitted green olives, sliced
4 c beef both*
2 c water
salt and pepper to taste
lime wedges
Preparation
Meat Preparation
1. In a large bowl combine the meat and add oil, sazón, salt, pepper and garlic. Mix well and allow to marinade in the refrigerator for 1 hour.
Soup
1. In a large pot, heat oil for frying over medium-high heat. Sear the beef shank and stew meat until browned on all sides.
2. Add diced onions, bell peppers, sofrito, sazón and minced garlic to the pot. Sauté until the onion is translucent and fragrant. Then Pour in the tomato sauce, ensuring it coats the beef and mix well.
3. In the same pot, pour in the broth, water, oregano, bay leaf, salt, and pepper to the pot. Bring the mixture to a boil, then reduce heat and let it simmer for about 1.5 hours until the beef is tender and the flavors meld.
4. Add the carrots, corn, potatoes yuca, green olives, and cilantro to the pot. Bring the soup back to a boil, reduce heat to a low simmer, and cook for 15 to 20 minutes, until all the vegetables are tender and cooked through
5. While the vegetables are cooking, I usually remove the beef shank bones and cut the meat into small bite-sized chunks and return them back into the pot. Taste the soup and adjust the seasoning as needed to achieve the perfect balance of flavors.
6. When done, ladle the sopa de res into bowls, ensuring each serving has a variety of beef and vegetables. Garnish with fresh cilantro and lime wedges for a burst of citrus. Enjoy!