Jul 14 2026
Restaurants›Tortellino d'Oro›Sabado / Saturday - Sopa De Pecho Recipe

Sabado / Saturday - Sopa De Pecho Recipe

Inspired by Tortellino d'Oro
Time1h 30m
Serves6

Make Sabado / Saturday - Sopa De Pecho Recipe in just 1h 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Main Ingredients

Seasonings and Aromatics

Method

Preparation

  1. 1

    Prepare the beef brisket

    Rinse the beef brisket under cold water and pat dry with paper towels. Cut into large chunks for easy cooking.

  2. 2

    Chop vegetables

    Peel and chop the carrots and potatoes into bite-sized pieces. Cut the corn on the cob into halves or thirds, depending on the size.

  3. 3

    Prepare aromatics

    Peel and chop the onion and garlic. Set aside.

Cooking the Soup

  1. 4

    Start the broth

    In a large pot, add the beef brisket and water. Bring to a boil over medium-high heat. Once boiling, reduce to a simmer.

  2. 5

    Add aromatics and seasonings

    Add chopped onion, garlic, bay leaves, salt, and black pepper to the pot. Simmer for about 1 hour.

  3. 6

    Add vegetables

    After 1 hour, add the chopped carrots, potatoes, and corn. Continue to simmer for another 30-40 minutes, or until vegetables are tender.

Finishing Touches

  1. 7

    Add cilantro and lime

    Once the vegetables are cooked, stir in the chopped cilantro and juice of 1 lime. Cook for an additional 5 minutes.

  2. 8

    Serve

    Remove the bay leaves and serve the soup hot, garnished with more cilantro if desired.

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