Honduran Sopa de Res (Beef Soup)
Sopa de res is Honduras' great beef and vegetable soup, a hearty, brothy bowl that turns Sunday lunch into an event. Big chunks of beef are simmered with a garden of vegetables until the broth is deep and nourishing.
A proper sopa de res is loaded with yuca (cassava), green plantain, corn on the cob, chayote, carrots, cabbage and sometimes potato, all cooked in a rich beef broth seasoned with garlic, onion and culantro. It is a meal in a bowl, eaten with rice and warm tortillas on the side.
Like mondongo and sopa de frijoles, it is a weekend and family dish, simmered slowly and shared around the table. It belongs to Honduras' beloved family of soups.
The key is a good cut of beef with some bone for flavor, and adding the vegetables in stages so each one is perfectly tender. A squeeze of lime and a spoon of chismol at the table brighten every bowl.
Honduran Sopa de Res Recipe
Prep: 20 min · Cook: 1 h 30 min · Yield: 6 servings
Ingredients
- 2 lb beef shank or short ribs
- 10 cups water
- 1 lb yuca (cassava), peeled and chunked
- 2 green plantains, sliced
- 2 ears corn, cut into rounds
- 1 chayote, chopped
- 2 carrots, sliced
- 1/4 head cabbage, chopped
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 sprig culantro or cilantro
- Salt and pepper, to taste
Instructions
- Simmer the beef in the water with the onion and garlic for about 1 hour, until nearly tender.
- Add the yuca and corn and cook 15 minutes.
- Add the plantains, chayote and carrots and cook another 15 minutes.
- Add the cabbage and culantro and simmer until all the vegetables are tender.
- Season well with salt and pepper.
- Serve hot with rice, tortillas and a wedge of lime.
Frequently Asked Questions
What is sopa de res?
Sopa de res is a Honduran beef and vegetable soup made with chunks of beef simmered with yuca, plantain, corn, chayote, carrots and cabbage in a rich broth.
What vegetables go in sopa de res?
Common vegetables include yuca (cassava), green plantain, corn on the cob, chayote, carrots, cabbage and sometimes potato.
What cut of beef is best for sopa de res?
A cut with some bone, such as beef shank or short ribs, gives the richest broth. Simmer it slowly until tender.
What is served with sopa de res?
It is served with white rice and warm tortillas, often with a wedge of lime and a spoon of chismol salsa to finish.
