Sopa de Res con Verduras/Beef and Vegetable Soup. Great Soup! It will nourish your body as well as your spirit. In El Salvador this soup is served as a complete meal because it has everything. You have the meat, vegetables, and broth. Cultures all over the world have their own version of this soup. There is something universal and comforting about soups, and this is a Salvadoran classic. This recipe is from my cookbook Delicious El Salvador, second edition coming soon!
10 cups water 2 pounds fresh or frozen yuca, cut
2½ pounds beef oxtail, or boneless beef into 1-inch cubes
chuck roast cut into 1½-inch pieces 2 small ears of corn, cut into 2-inch sections
½ cup chopped tomato (can substitute 1 cup frozen or canned)
½ cup coarsely chopped leek or onion 1 guisquil (chayote), peeled and pitted, cut
2 large garlic cloves, whole into 1-inch cubes
1 cup chopped celery 1 green plantain, cut into 1-inch slices
½ cup chopped fresh parsley (optional)
1 cup chopped cilantro 2 medium summer squashes or
1 large or 2 small bay leaves zucchini, cut into 1-inch slices
1 tablespoon salt ½ small green cabbage (¾ to 1 pound)
2 teaspoons beef bouillon Freshly ground black pepper to taste
6 lemon wedges
In a large and deep pot, combine the water, meat, tomato, onion, garlic, celery, parsley, cilantro, bay leaves, salt, and beef bouillon over high heat. Bring everything to a boil, and skim the foam and fat off the top with a large spoon, repeating as needed. Reduce heat to medium and cook uncovered for about 1 hour or until the meat is tender.
Remove the meat from the pot and strain the soup. Discard the boiled solids. Return the liquid and beef to the pot and bring to a boil over high heat. Add the yuca, reduce heat to medium, then cover and cook for about 25 minutes. Add the corn, guisquil (chayote), half cabbage (intact), summer squash, and plantain (if using), cover again, and cook for another 5 minutes. Remove pot from the stove and keep covered for about 5 minutes.
Before plating, remove the center veins from the yuca pieces and cut the cabbage into bite-sized pieces. Add the pepper and correct the salt. Serve hot with lemon wedges on the side.