Caldo de Res (Guatemalan Beef & Vegetable Soup)

• Prep time: 20 mins

• Cook time: 1 hour 30 mins

• Total time: 1 hour 50 mins

• Servings: 6

• Country of Origin: Guatemala

Description

• A classic hearty Guatemalan Sunday lunch broth packed with large chunks of beef bone-in shank and fresh rustic vegetables.

• Features corn on the cob, chayote (güisquil), cabbage, and plantains cooked together in savory broth.

Presentation

• Served in extra-large soup bowls with broth and vegetable pieces.

• Accompanied by white rice, avocado slices, fresh mint, and hot tortillas.

Ingredients

• 1 kg beef shank with bone (chambarete)

• 8 cups water

• 2 ears of corn, cut into thirds

• 2 chayotes (güisquil), peeled and quartered

• 2 carrots, peeled and sliced into thick rounds

• 2 medium potatoes, halved

• 1/2 head green cabbage, cut into wedges

• 1 green plantain, peeled and sliced into rounds

• 1 onion, quartered

• 3 cloves garlic

• 1/2 cup fresh mint leaves

• 1 tsp salt

Directions

• Combine beef shank, water, onion, garlic, and salt in a stockpot; bring to boil, skim foam, and simmer for 1 hour.

• Add corn thirds and chayote quarters to broth; cook for 15 minutes.

• Add potatoes, carrots, and green plantain slices; simmer for additional 15 minutes.

• Place cabbage wedges and fresh mint leaves on top of pot; cover and cook 10 minutes until tender.

• Adjust seasoning with salt before ladling into deep bowls.

Optional Variations

• Caldo de Gallina: Substitute beef shank with whole stewing hen.

Cooking Tips

• Keep vegetable pieces cut into large chunks so they hold shape during long simmering.

Nutrition Facts (Per Serving)

• Calories: 410 kcal

• Carbohydrates: 36 g

• Protein: 34 g

• Fat: 15 g

• Saturated Fat: 6 g

• Sodium: 480 mg

• Fiber: 6 g

• Sugar: 8 g