Spanish beef soup

Votes: 3

Time: 2 hours.
Complexity: easily
Servings: 4 - 6

Spanish beef soup - detailed recipe.

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.

Ingredients for the recipe:

900 g of beef shank with bone
340 ml beef broth
340 g stewed tomatoes
4 ears of corn
1 head of cabbage
2 chayotes (zucchini can be substituted)
6 peeled carrots
4 unpeeled baking potatoes (such as Russet)
1 tbsp. salt
1 tbsp pepper
1 medium white onion, finely diced, plus 1 cup chopped chives for garnish
1/4 cup chopped cilantro, plus more for garnish
Boiled water
1 lemon or lime, sliced into wedges
Corn tortillas tortilla for serving
Sliced jalapeño peppers for serving

Ingredient Substitution Suggestions

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Recipes with similar ingredients: beef, tomatoes, corn, potato, zucchini, Mexican cucumber, carrot, white cabbage, tortilla, jalapeno pepper, lime, onions, cilantro

Cooking the dish according to the recipe:

Cut the beef shank into large pieces, leaving some meat on the bone, as the marrow is an important part of the dish. Fry the beef pieces with chopped onion, salt, and pepper.

Once the meat is browned, add the beef broth and stewed tomatoes. Bring the mixture to a boil, then reduce the heat to a simmer and simmer for about an hour, until the beef is tender.
Wash the vegetables. Cut each ear of corn and each potato into quarters.

Cut the carrots and chayote into similar-sized pieces (if you're using zucchini, make the pieces larger, as it cooks faster than chayote). Add the vegetables to the soup. Chop 1/4 cup of cilantro and add to the mixture. Pour in enough water to cover the vegetables and bring the mixture to a boil.

Reduce heat to medium and simmer for 20 minutes. Cut the cabbage in half, then into thirds, leaving the stalk. Stir the cabbage pieces into the mixture and simmer for another 10 minutes.

Serve, arranging the soup so that each bowl has a piece of each vegetable. Drizzle with lemon or lime juice. Serve with warmed corn tortillas. Add chopped onion and cilantro to the soup for added flavor. You can also add a sliced jalapeño pepper for a little extra kick.

Categories:

recipe / Soups / Meat soups / Spanish cuisine

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