Caldo de res (beef soup with vegetables and corn)

Name: Caldo de res (beef soup with vegetables and corn)
Total time: 1 h 45 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 600 g bone-in beef (shank or beef neck); 2.5 liters water; 1 onion, halved; 3 cloves garlic; 3 carrots, cut into thick rounds; 2 ears of sweet corn, cut into 3-4 pieces each; 2 potatoes, cut into large cubes; 1 zucchini, cut into thick rounds; 1 tsp salt, pepper; lime, fresh cilantro, finely chopped chili for serving

Time: 1 h 45 min4 servingsapprox. 410 kcal / serving (estimated)approx. 33 g protein / serving

Caldo de res is Mexico's best-loved weekend beef soup meal-in-a-bowl: lots of vegetables, corn on the cob and tender beef in a clear, nourishing broth. It is at its best with lime, cilantro and hot tortillas.

Caldo de res (beef soup with vegetables and corn) (illustration)

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Method

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Put the meat on to cook with the cold water, onion and garlic, bring to a boil, and skim off the foam that rises to the surface.
Simmer covered over low heat for 1 hour 15 minutes, until the meat begins to turn tender.
Add the carrots, corn and potatoes, season with salt and pepper, and cook for another 15 minutes.
Add the zucchini for the last 8-10 minutes.
Lift out the meat, pull it off the bone, cut it into pieces, and return it to the soup.
Ladle into deep bowls, squeeze lime juice into each, and serve with cilantro and chili; offer tortillas or rice alongside.

A Receptnaptár original recipe. Calories and protein are estimated.

Tips

Skimming gives a clear broth; do not skip it.
Add the vegetables in stages so each is cooked just tender.
Everyone squeezes the lime into their own bowl, because the acidity gives the soup its characteristic flavor.

Frequently asked questions

Can I freeze it?

The meat and broth, yes; the potatoes and zucchini turn soft after cooking, so it is worth handling them separately.

Is there a quicker version?

In a pressure cooker the meat becomes tender in 35-40 minutes.

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