Sopa de Res

Celina’s Sopa de Res cooks fleshy beef bones with chopped aromatics and a succession of vegetables. Yuca goes in first, while the squash and cabbage wait until the last ten minutes; white rice, warm tortillas and chile accompany the soup.

Two to three pounds of fleshy beef bones, supplied in small butcher-cut pieces, are brought to a boil with three litres of water in a large pot. The pot is left half covered while foam develops.

The chopped herbs, tomato, green chile, garlic and onion are added with salt. The optional packet of beef soup may be added. The covered soup cooks for about forty-five minutes, with a little more water added if the amount reduces.

The vegetables are cut as desired and added according to how long they take to cook. Yuca goes in first; when it begins to soften, the other vegetables are added, except the squash and cabbage. Those are added ten minutes before the soup is ready. The pot is covered and cooks about twenty-five minutes more, or until the vegetables are tender.

The vegetables include native guisquil and pipián, green beans, carrot, corn and cabbage, with green plantain if desired. The finished soup is served with prepared white rice, warm tortillas and a little chile.