Beef Soup From Sopa De Rez Salvadoreno Recipes

CUBAN-STYLE BEEF SOUP

Steps:

• Place the beef in a large zip top bag. Add the salt, cumin, oregano and pepper, massage the beef a bit to distribute the seasoning well. Add the flour to the bag, seal tightly without removing the air. Shake the bag well to coat the beef with the flour.
• Heat the olive oil in a large pot over medium heat. When the oil is hot, but not smoking, add the onions. Cook gently for 3 minutes, stirring frequently.
• Add the garlic and cook for 1 minute, stirring frequently.
• Add the beef to the pot, cook for 3 minutes, stirring frequently to brown on all sides.
• When the beef is browned, add the white wine and stir, gently scraping any bits off the bottom of the pot. Cook for about 1 minute, stirring constantly.
• Add the tomato sauce, beef broth and water, stir well. Raise the heat to high, when the liquid begins to boil, lower the heat to medium-low, cover and cook for 30 minutes, stirring occasionally.
• Add the potatoes and carrots to the pot, raise the heat to high, when the liquid comes back to boil lower the heat to medium-low, cover and continue cooking for 25-30 minutes, stirring occasionally. If desired, uncover the pot the last 10-15 minutes of cooking time to allow the soup to thicken a little bit.
• Before serving, taste the soup and add salt, only if needed.
• To serve, add white rice to the bottom of a bowl, top with a generous serving of the Cuban-style beef soup.

BEEF SOUP FROM (SOPA DE REZ, SALVADORENO)

Steps:

• Add meat(you can substitute beef stewing meat if you dont like these cuts), water,onio, and bouillion powder.cook till just tender not falling off bone.
• Now add chayote,carrots,greenbeans,cilantro,and corn.let boil for 5min then add yucca,cabbage. Adjust the broth with more bouillion powderand(a packet at a time) or salt if you would like. boil for another 5-10min till all is tender then add zuccini, bring to boil,cover then shut it off.Let the soup sit their for 10min then serve. spray your soup bowl with a bit of lime and enjoy with a warm and toasty handmade corn tortilla.
• YUMMY! ps.can substitute kernal corn (can or frozen)just add it when you add the yucca.

CALDO DE RES (MEXICAN BEEF SOUP)

Steps:

• Cut the meat from the beef bones into about 1/2 inch pieces, leaving some on the bones.
• Heat a heavy soup pot over medium-high heat until very hot. Add the oil, tilting the pan to coat the bottom. Add the meat and bones, and season with salt and pepper. Cook and stir until thoroughly browned.
• Add 1 onion, and cook until onion is also lightly browned. Stir in the tomatoes and broth. The liquid should cover the bones by 1/2 inch. If not, add enough water to compensate. Reduce heat to low, and simmer for 1 hour with the lid on loosely. If meat is not tender, continue cooking for another 10 minutes or so.
• Pour in the water, and return to a simmer. Add the carrot and 1/4 cup cilantro, and cook for 10 minutes, then stir in the potato, corn and chayote. Simmer until vegetables are tender. Push the cabbage wedges into the soup, and cook for about 10 more minutes.
• Ladle soup into large bowls, including meat vegetables and bones. Garnish with jalapenos, minced onion, and additional cilantro. Squeeze lime juice over all, and serve with radishes.

LOS BARRIOS CALDO DE RES (BEEF SOUP)

Steps:

• Place bones in large stockpot, add water to cover by 6 inches.
• Bring to boil, reduce heat and boil gently for 45 minutes.
• Stir in salt, garlic powder. Then add corn, celery and carrots. Boil another 15 minutes.
• Add potatoes, tomatoes, zucchini, onion, cabbage, and bell pepper. Boil for 15 minutes longer.
• Ladle soup into 6 large bowls.
• Add 1 cup rice to each bowl.
• Squeeze juice from a lomon wedge over each bowl.
• Serve immediately as a main course.