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Loading...A hearty Honduran beef soup built on a long-simmered shank broth and loaded with starchy roots, plantains, and chayote. It is traditionally ladled over white rice and finished with a generous squeeze of fresh lime and chopped cilantro for brightness.
Prep Time20 mins
Cook Time120 mins
Total Time140 mins
Servings6
Yield6 generous bowls
Nutrition Facts
Per serving (estimated)
- 560 kcalCalories
- 17 gFat
- 6 gSaturated Fat
- 68 gCarbs
- 7 gFiber
- 8 gSugar
- 34 gProtein
- 520 mgSodium
- 1080 mgPotassium
- 95 mgCalcium
- 4.5 mgIron
- 42 mgVitamin C
- 310 mcgVitamin A
Ingredients
For the beef and broth
- 2 1/2 lbs bone-in beef shank
- 12 cups cold water
- 1 white onion, peeled and quartered
- 5 garlic cloves, smashed
- 2 dried bay leaves
- 1 tsp whole black peppercorns
- 1 1/2 tsp kosher salt
For the vegetables
- 1 lb fresh yuca, peeled and cut into 2-inch chunks
- 2 green plantains, peeled and cut into 1-inch rounds
- 2 chayote squash, peeled and quartered
- 2 medium russet potatoes, peeled and cubed
- 2 carrots, peeled and sliced into thick rounds
- 2 ears fresh corn, shucked and cut into 2-inch wheels
- 1/2 small green cabbage, cut into 4 wedges
- 1 Roma tomato, diced
For serving
- 3 cups cooked white rice
- 1/2 cup fresh cilantro, chopped
- 2 limes, cut into wedges
- 1 small white onion, finely diced
Directions
- Place the beef shank in a large heavy pot, cover with the 12 cups of cold water, and bring to a boil over high heat. Reduce the heat to low and simmer gently for 30 minutes, skimming any foam that rises to the surface.
- Add the quartered onion, smashed garlic, bay leaves, peppercorns, and salt to the pot. Partially cover and continue simmering for 75 to 90 minutes, until the beef is fork-tender and pulling away from the bone.
- Carefully lift the shank out of the pot and set aside until cool enough to handle. Strain the broth through a fine-mesh sieve into a clean pot and discard the solids; skim off any excess fat from the surface.
- Shred the beef into bite-sized pieces, discarding the bone and any large pieces of fat. Return the strained broth to a boil over medium-high heat.
- Add the yuca and green plantains first, since they take the longest to cook. Simmer for 15 minutes, then add the chayote, potatoes, carrots, and corn. Continue cooking for 12 to 15 minutes until the yuca is tender when pierced.
- Stir in the cabbage wedges and diced tomato and simmer for 5 more minutes, until the cabbage is just tender but still bright green. Return the shredded beef to the pot and warm through for 2 minutes.
- Taste and adjust salt. To serve, mound 1/2 cup of cooked rice into each deep bowl and ladle the hot soup with a generous mix of vegetables and beef around and over it.
- Top each bowl with chopped cilantro and finely diced white onion, and pass lime wedges at the table so everyone can squeeze fresh juice over the top just before eating.
Cook’s Notes
- Bone-in beef shank is essential here; the marrow and connective tissue give the broth its deep, silky body and rich flavor.
- Soak peeled yuca chunks in cold water for 10 minutes if you are not cooking them right away to prevent discoloration.
- The lime juice is non-negotiable in Honduran sopa de res; it cuts through the richness and lifts every other flavor in the bowl.
- Serve alongside warm corn tortillas or a simple avocado salad to round out the meal the way it is eaten across Honduras.
- Leftovers keep well in the refrigerator for 3 days; the yuca will thicken the broth as it sits, so add a splash of water when reheating.
