Caldo de Res is a beef soup made with a flavorful beef broth and filled with lots of vegetables such as squash, corn, carrots, cabbage, and potatoes. This soup uses bone-in beef shank, giving the broth a great layer of flavor from the marrow and tender beef.
1. Place bones in a large stockpot, and add water to cover by 6 inches.
2. Bring to a boil, reduce heat, and boil gently for 45 minutes.
3. Stir in salt, and garlic powder. Then add corn, celery, and carrots. Boil another 15 minutes.
4. Add potatoes, tomatoes, zucchini, onion, cabbage, and bell pepper. Boil for 15 minutes longer.
5. Ladle soup into 6 large bowls.
6. Add 1 cup of rice to each bowl.
7. Squeeze juice from a lemon wedge over each bowl.
8. Serve immediately as a main course.
1. Place bones in a large stockpot, and add water to cover by 6 inches.
2. Bring to a boil, reduce heat, and boil gently for 45 minutes.
3. Stir in salt, and garlic powder. Then add corn, celery, and carrots. Boil another 15 minutes.
4. Add potatoes, tomatoes, zucchini, onion, cabbage, and bell pepper. Boil for 15 minutes longer.
5. Ladle soup into 6 large bowls.
6. Add 1 cup of rice to each bowl.
7. Squeeze juice from a lemon wedge over each bowl.
8. Serve immediately as a main course.
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