Sopa de Res (Cuban-Style Beef Soup)
This sopa de Res (Cuban-style beef soup) is an easy and affordable way to get a home-cooked, nutritious meal.
- 1½ pound Beef (cut into 1-2 inch cubes (sirloin tip or beef round will work well))
- 1 teaspoon Salt (plus extra at the end if needed)
- ½ teaspoon Ground Cumin
- ½ teaspoon Dried Oregano
- ¼ teaspoon Fresh Ground Pepper
- 2 tablespoon All-Purpose Flour
- 2 tablespoon Olive Oil
- 1 Small Onion (small dice)
- 3-4 Garlic Cloves (minced)
- ½ cup White Wine (substitute beef broth, if desired)
- 8 ounce can Tomato Sauce
- 4 cups Beef Broth
- 2 cups water
- 1 Large Potato (cut into 1-2 inch pieces (about 12 ounce russet potato))
- 1 Large Carrot (cut into ½ inch pieces (about 5-6 ounce carrot))
- 3-4 cups Cooked White Rice (for serving)
- Place the beef cubes in a large zip top bag. Add the salt, cumin, oregano, and pepper. Massage the meat gently to distribute the seasoning well.
- Next, add the flour to the bag. Seal it tightly without removing the air. Shake the bag (up and down/side to side) to coat the beef with the flour.
- Heat the olive oil in a large pot over medium heat. When the oil is hot, but not smoking, add the onions. Cook them gently for 3 minutes, stir frequently.
- Add the garlic and cook for 1 minute, stir often.
- Add the beef to the pot, cook for 3 minutes, stirring frequently to brown a little on all sides.
- Next, add the white wine and stir while gently scraping any bits off the bottom of the pot. Cook for 1-2 minutes, stirring frequently.
- Add the tomato sauce, beef broth, and water, stir well. Raise the heat to high, when the liquid comes to a boil, lower the heat to medium-low, cover the pot and cook for 30 minutes. Stir occasionally and keep the broth at a simmer. Raise or lower the heat as needed.
- Add the potatoes and carrots to the pot, raise the heat to high, when the liquid comes back to boil lower the heat to medium-low, cover and continue cooking for 25-30 minutes.
- Stir the soup occasionally and keep it at a simmer. Uncover the pot the last 10-15 minutes of cooking time to allow the soup to thicken a little bit, if desired.
- While the soup cooks, make white rice. Use your favorite recipe, if you donât have one try our white rice recipe that includes useful tips.
- When the soup is done taste it and add salt if needed. As a reference we did not add extra to ours.
- To serve, add ½ - ¾ cup of white rice to a bowl, top with a generous serving of soup. Enjoy!
In this recipe an inexpensive cut of beef is cooked in a flavorful broth with onions, garlic, spices, potatoes, and carrots and served over white rice. Massage the meat gently to distribute the seasoning well. Shake the bag (up and down/side to side) to coat the beef with the flour.
Heat the olive oil in a large pot over medium heat. When the oil is hot, but not smoking, add the onions. Cook them gently for 3 minutes, stir frequently.
Add the garlic and cook for 1 minute, stir often. Add the beef to the pot, cook for 3 minutes, stirring frequently to brown a little on all sides. Next, add the white wine and stir while gently scraping any bits off the bottom of the pot.
Add the tomato sauce, beef broth, and water, stir well. Raise the heat to high, when the liquid comes to a boil, lower the heat to medium-low, cover the pot and cook for 30 minutes.
Stir occasionally and keep the broth at a simmer. Add the potatoes and carrots to the pot, raise the heat to high, when the liquid comes back to boil lower the heat to medium-low, cover and continue cookery for 25-30 minutes. Stir the soup occasionally and keep it at a simmer.
Uncover the pot the last 10-15 minutes of preparation time to allow the soup to thicken a little bit, if desired. Use your favorite recipe, if you don’t have one try our white rice recipe that includes useful tips.
When the soup is done taste it and add salt if needed. To serve, add ½ - ¾ cup of white rice to a bowl, top with a generous serving of soup.
