This is the soup you normally eat after a long night of too many drinks and partying. In El
Salvador we call this soup “Levanta Muertos,” which means “raise from the dead.” But you
do not need a hangover to enjoy this soup.
It is fast and simple to prepare, and like many other Salvadoran soups, a complete meal
in a single bowl. Salvadoran chorizo is spicy but not hot, made in short links, and can be
substituted with a sweet Italian sausage.
2 tablespoons vegetable oil
1¼ pounds of chorizo links, each link cut in half
½ cup chopped onion
½ cup chopped tomato
½ cup chopped green bell pepper
½ cup chopped parsley
½ cup chopped cilantro
½ cup chopped celery
1 teaspoon salt
1½ teaspoons beef or chicken bouillon
8 cups water
1 cup cubed potatoes (1-inch cubes)
1 cup sliced carrots (½-inch rounds)
In large and deep pot, heat the oil over medium heat. Add the chorizo and fry for about 1
minute. Add the onion, tomato, green bell pepper, parsley, cilantro, celery, salt, and chicken
bouillon. Cook while stirring for another minute. Add the water, increase heat to high, and
bring the soup to a boil. Reduce flame to medium, cover, and cook for about 15 minutes.
Increase the heat to high again and bring the soup to a boil. Add the potatoes and carrots,
reduce the flame to medium, and cook covered for 10 to 15 minutes.
When the potatoes and carrots are tender, break the eggs into the soup, and gently stir just
long enough to break the yolks and whites. Cover and cook for 3 more minutes. Adjust the
seasoning with salt and serve hot.