Caldo de res: beef soup
Votes: 1
Time: 1 hour 10 min.
Complexity: easily
Servings: 4 - 6
Complexity: easily
Servings: 4 - 6
Caldo de res is a thick Mexican beef and vegetable soup. It's made with bone-in beef to create a rich and full-bodied broth. Once the broth is ready, add the vegetables: carrots, onions, celery, chayote, corn on the cob, zucchini, and cabbage. All vegetables are cut into large chunks, and the corn on the cob is broken in half. Serve the beef soup in deep bowls. Make sure each serving gets a little of everything. Caldo de res is served with corn tortillas, drizzled with hot sauce and lime juice, which adds a bright and pleasantly refreshing flavor to the soup.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1 kg of beef shoulder on the bone, cut into 2 cm cubes.
- 4 cloves of garlic
- Half a medium white onion
- A pinch of salt
- 2 carrots, cut into 2cm thick circles.
- 1 stalk celery, cut into 5cm pieces.
- 1 chayote, cut into 5cm strips.
- 1 ear of corn, broken in half
- 1 zucchini, cut into 5cm pieces.
- Half a head of cabbage, cut into 4 pieces
- Lime wedges, for serving
- Hot sauce, for serving
- Corn tortillas, warmed, for serving
We recommend
Recipes with similar ingredients: beef, carrot, celery, corn, zucchini, white cabbage, Mexican cucumber
Cooking the dish according to the recipe:
- Combine the meat cubes and bone in a large saucepan with 10 cups of water, garlic, and onion. Season with salt and bring to a boil. Cover and reduce heat. Simmer for 30 minutes. Then remove the lid and skim off any foam and fat.
- Add the carrots, celery sticks, chayote, corn, zucchini, and cabbage. Cover and simmer for another 30 minutes. Turn off the heat and serve the soup hot with lime wedges, hot sauce, and warm corn tortillas.
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