Sopa de Res

Name: Sopa de Res
Prep time: 20 min
Cook time: 85 min
Total time: 105 min
Yield: 6 servings
Cuisine: Cuban
Ingredients: 2 lbs bone-in beef shank, cubed; 2 tbsp olive oil; 1 yellow onion, chopped; 4 garlic cloves, minced; 1 green bell pepper, chopped; 8 cups beef broth; 1 tsp salt; 1 lb peeled yucca root, cubed; 4 carrots, sliced; 2 cobs corn on the cob, sliced; 1/4 cup fresh cilantro, chopped

A traditional Latin beef and root vegetable soup simmered in a savory broth with corn and garlic.

105 minMediumServes 6380 cal/serving

CubanSoupStovetopHigh ProteinHigh FiberGluten-FreeNut-FreeDairy-FreeSoy-FreeEgg-FreeShellfish-FreeSesame-FreeAlcohol-Free

Ingredients

2 lbs bone-in beef shank, cubed
2 tbsp olive oil
1 yellow onion, chopped
4 garlic cloves, minced
1 green bell pepper, chopped
8 cups beef broth
1 tsp salt
1 lb peeled yucca root, cubed
4 carrots, sliced
2 cobs corn on the cob, sliced
1/4 cup fresh cilantro, chopped

Instructions

1

Heat 2 tbsp olive oil in a large pot over medium-high heat.
2

Add 2 lbs cubed bone-in beef shank and cook for 6 minutes until browned on all sides.
3

Stir in 1 chopped yellow onion, 1 chopped green bell pepper, and 4 minced garlic cloves, cooking for 4 minutes until softened.
4

Pour in 8 cups beef broth and 1 tsp salt, bring to a boil, then cover and simmer for 60 minutes until beef reaches an internal temperature of 160°F and is tender.
5

Add 1 lb cubed peeled yucca root, 4 sliced carrots, and 2 cobs sliced corn on the cob, then simmer uncovered for 20 minutes until vegetables are tender.
6

Stir in 1/4 cup chopped fresh cilantro and serve hot.

Questions

How long does Sopa de Res keep?

Refrigerate it up to four days, or freeze it in portions for up to three months. Reheat gently on the stovetop with a splash of water or stock to loosen it.

Can I halve or double Sopa de Res?

Yes. As written it serves 6. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. When doubling on the stovetop, use your widest pan or work in two batches so the food sears instead of steaming.

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