I fell in love with this soup at a Salvadoran restaurant in Columbia Heights, and I’m happy that I finally did it justice at home. Using a stockpot, combine 10 cups water, 2 ½ lb boneless beef chuck (cut into small chunks), 1 chopped tomato, 1 chopped onion, 1 chopped leek (white only), 3 stalks celery (chopped), ½ bunch Italian parsley (roughly chopped), 1 bunch cilantro (roughly chopped), 3 small bay leaves, 1 Tbsp salt, and 2-3 tsp beef bouillon (here, low sodium beef Better Than Bouillon). Bring to a boil, reduce heat to medium, and cover, skimming off scum from time to time. Remove the meat from pot, chop into bite-sized pieces (this is not standard), and set aside. Strain the soup, removing the boiled solids, then return broth and cooked beef to the stockpot. Bring to a boil, then add 2 lbs (about 2 medium) cassava, peeled, center stem removed, and cut into chunks. Cover and simmer for about 25 minutes, then add 2 chayote (peeled and cut into large chunks), 2 green plantains (peeled and cut into 1 inch diagonals), half a cabbage (cut into 4 vertical pieces), 2 zucchini (cut into penny slices), and about 2 cups frozen corn. Bring to a boil, then cover and reduce to a simmer, cooking until veggies are tender (about 15 mins). Turn off heat and leave the lid on, letting sit for 5 minutes. This recipe is from Delicious El Salvador by Alicia Maher, with some modifications (doubled amount of chayote and plaintains, added
okra). (March 2014)
Cooking Adventures 