Tulo

Sopa de Res Recipe

A bowl of sopa de res with chunks of bone-in beef shank, corn rounds, cabbage, carrots, and potato in a golden broth, topped with cilantro and a lime wedge on the side.

Simmering bone-in beef shank low and slow pulls collagen and marrow into the broth, turning plain water into a rich, full-bodied base without any bouillon or shortcuts. Adding the vegetables in stages, sturdy roots first and quick-cooking cabbage and zucchini last, means everything finishes tender at the same time instead of turning to mush.

Prep
25 min
Cook
2 hr 15 min
Total
2 hr 40 min
Servings
6

Ingredients

Servings6
  • 2 1/2 lbs bone-in beef shank or short ribs, cut into chunks
  • 12 cups water
  • 1 medium white onion, quartered (plus extra diced for garnish)
  • 4 cloves garlic cloves, smashed
  • 2 leaves bay leaves
  • 1 1/2 tbsp salt
  • 1 tsp black peppercorns
  • 3 medium carrots, cut into thick chunks
  • 2 medium russet potatoes, peeled and cubed
  • 1 medium chayote squash, peeled and cubed
  • 2 ears corn on the cob, cut into 1.5-inch rounds
  • 2 cups green cabbage, chopped into wedges
  • 1 medium zucchini, cut into chunks
  • 1/4 cup cilantro, chopped, for garnish
  • 1 whole lime, cut into wedges

Nutrition per serving

Calories
226
Protein
13g
Carbs
29g
Fat
7g

Based on the recipe as written, one serving. Recalculates if you swap an ingredient above. An estimate only, exact values depend on the specific ingredients used.

Need different units or a different yield? Try our Conversion Calculator →

Instructions

  1. 1Place the beef shank chunks in a large stockpot and add the water. Bring to a boil over high heat, skimming off any gray foam that rises to the surface for the first 10 minutes.
  2. 2Add the quartered onion, garlic, bay leaves, salt, and peppercorns. Reduce heat to low, cover partially, and simmer for 1.5 to 2 hours, until the meat is fork-tender and starting to pull away from the bone.
  3. 3Skim any extra fat from the surface of the broth. Taste and adjust salt.
  4. 4Add the carrots and potatoes and simmer for 10 minutes.
  5. 5Add the chayote and corn rounds and simmer for another 10 minutes.
  6. 6Add the cabbage and zucchini and simmer for a final 8 to 10 minutes, just until the cabbage is tender but not falling apart.
  7. 7Discard the bay leaves. Ladle the soup into bowls, making sure each bowl gets a piece of meat, corn, and a mix of vegetables. Garnish with chopped cilantro, diced raw onion, and a lime wedge on the side.
How to Make Soup Stock

Tips & variations

  • Bone-in beef shank (chambarete) gives the deepest flavor because of the marrow, but short ribs or oxtail work as a substitute if shank isn't available.
  • For a version closer to Colombian sancocho, swap the chayote for yuca and add a few plantain chunks with the potatoes.
  • If the broth tastes flat after simmering, it usually needs more salt rather than more time; season in stages rather than all at once.
  • Leftover cooked rice spooned into the bowl before ladling in the soup is a common way to stretch servings and add texture.

Storage & reheating

Cool completely and refrigerate in an airtight container for up to 4 days. The soup thickens as it chills; thin with a splash of water or broth when reheating on the stove over medium heat. Freeze without the potatoes for up to 3 months, since potatoes turn grainy after freezing; add fresh-cooked potatoes when reheating.

Tips from the Tulo kitchen

  • Cutting the corn cobs into rounds with a sharp heavy knife or kitchen shears is easier than trying to saw through them with a regular chef's knife.
  • Searing the beef chunks in a little oil before adding the water builds extra flavor into the broth, though it's an optional step beyond the traditional method.

FAQ

What cut of beef is best for sopa de res?

Bone-in beef shank is the traditional choice because the bone marrow and connective tissue enrich the broth as it simmers. Short ribs or oxtail are good substitutes if shank isn't sold locally.

Why is my sopa de res broth cloudy?

Cloudy broth usually comes from boiling the meat too hard instead of keeping it at a gentle simmer, or from skipping the initial skimming of foam in the first 10 minutes of cooking.

Can I make sopa de res in a pressure cooker?

Yes. Cook the beef with the water, onion, garlic, bay leaves, salt, and peppercorns on high pressure for 35 to 40 minutes, then release pressure and add the vegetables in stages, simmering uncovered until each batch is tender.

What do you serve with sopa de res?

Warm corn tortillas and white rice are the most common accompaniments, along with lime wedges, diced onion, and chopped cilantro for garnish.

More recipes