Beef soup is highly popular in El Salvador, especially because it is quite filling, healthy, and affordable. It is prepared with beef, bones, fresh vegetables, and spices boiled together to create a rich, flavorful broth.
The Salvadoran beef soup is prepared with beef, especially cuts with bones such as ribs, sirloin, or yoke bones, which add more flavor to the broth.
It is accompanied by yuca, corn, carrots, chayote, cabbage, and green beans, although some versions also include potatoes, squash, or fresh cilantro. To be honest, this is where you can play and add your personal touch by choosing seasonal vegetables or your household’s favorites.
The idea is to cook slowly so that the flavor infuses all the ingredients. A true gem of Salvadoran cuisine.
Beef Soup
Ingredients
2 ½ Beef bone (with meat)
Parsley
Cilantro
Celery
Mint
4 Large tomatoes
1 Green chili
1 Large onion
Water for the broth
1 Garlic head
Lemon
2 Large yucas
6 Chayote
Green beans
3 Corn cobs
2 Carrots
1 Large cabbage
10 Small pipián (pepitas)
1 pinch of Salt
1 pinch of Pepper
Preparation
Step 1 : In a large pot, place the water and bring it to a boil with the beef bone over medium heat.
Step 2 : Once boiling, slightly uncover and add aromatic herbs such as cilantro, celery, parsley, along with tomatoes, green chili, onion, and garlic head.
Step 3 : Cover and cook for 20 minutes, keeping an eye on the water level and adding more if necessary.
Step 4 : While the bone is cooking, cut the vegetables into small pieces to facilitate cooking.
Step 5 : Add them according to their cooking times.
Step 6 : Start by adding yuca and corn, then the other vegetables.
Step 7 : Finally, add the cabbage and pipián, and cook for about 50 minutes.
Step 8 : Once the vegetables and meat are tender, check and adjust the salt to taste.
Step 9 : The preparation is ready to serve and enjoy.
Video
Preparation (simple version)
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