DISH RESEARCH · Soup
Sopa de Frijoles
Celina’s Salvadoran-style Sopa de Frijoles cooks frijoles de seda with bone-in beef, vegetables and chopped herbs, adds washed whole eggs in their shells and beef consommé, and serves the soup with white rice and optional avocado and tortillas.
About Sopa de Frijoles
Research draft based on the references below. These notes describe particular recipes and presentations; ingredient connections are still being reviewed.
Celina’s Salvadoran-style Sopa de Frijoles cooks frijoles de seda with bone-in beef, chayote, pipián, cilantro, celery and mint. Four washed whole eggs enter the soup in their shells, and beef consommé finishes the cooking.
Two pounds of frijoles de seda are put to cook in sufficient water. When they begin to soften, after approximately an hour, the three pounds of supplied washed beef, cut into small pieces, are added.
When the meat begins to soften, the other ingredients are added. The four eggs are washed very well before they enter the soup whole, with their shells on.
The beef consommé is added at this point, and the soup cooks for about ten more minutes. The chopped cilantro, celery and mint join the beans, meat and vegetables in the soup.
The soup is served with white rice. Avocado and freshly made tortillas may also accompany it.
Ingredients in Sopa de Frijoles
Recorded ingredient connections, rather than a complete recipe. Explore an ingredient for more detail.
Ingredient connections awaiting review. Versions and preparation vary.
Origins & food traditions
Explore the countries and cooking traditions associated with this dish. These connections do not establish a single birthplace or limit where the dish is eaten today.
Countries
Cuisines & regions
Associations in the cited sources
These describe source-specific cultural or geographic connections. Catalogue links may still need review.
- Cooking traditions
- Salvadoran