- 12 cups of water
- 2 pounds beef shank, crosscut
- 2 cloves of peeled garlic
- 1 stalk of celery, cut into 1/2-inch pieces
- 4 ounces of onion, peeled and diced
- 12 ounces of russet potatoes, peeled and cut into 1-inch pieces
- 12 ounces of chayote, cut into 8 wedges
- 1 ear of corn, husked, cut into 1-inch pieces
- 1 pound of cabbage, cut into 6 wedges
- 8 ounces of carrots, peeled and cut into 1-inch pieces
- 12 ounces of zucchini, cut into 1-inch pieces
- 1/4 bunch of cilantro, roughly chopped
- Salt to taste
Chop beef shank into large chunks, keeping some attached to the bone (the bone marrow is an important element of the recipe).
In a large stock pot, add meat, water, garlic, celery and onions.
Bring to a boil and then reduce heat to medium.
Cover and simmer for 2 hours, skimming off any foam and fat.
Add potatoes, chayote and corn and then simmer for 15–20 minutes.
Add cabbage, carrots, zucchini and cilantro.
Cover, cook for 15 minutes and taste for seasoning. Adjust the salt if needed.
Serve in a large bowl and garnish with lemon wedges.
Note: This soup is traditionally served with Spanish rice and accompanied by chopped sides of onion and cilantro. In some parts of Mexico, caldo de res is garnished with banana slices. In El Salvador, it is made with yucca instead of potato.
Yield: 8 servings as a main course.
Serving size: 1/8 of recipe.
Nutrition Facts Per Serving:
Calories: 244 calories, Carbohydrates: 20 g, Protein: 20 g, Fat: 7 g, Saturated Fat: 2 g, Cholesterol: 33 mg, Sodium: 1091 mg, Fiber: 3 g
This recipe was created by Laura Diaz, better known as Chef LaLa.