Los Barrios Caldo De Res (Beef Soup)

Great recipe! Quite accurate, while most Mexican people don't add tomatoes to their caldo, there are some people out there who do. It really depends what region from Mexico you're from. I would suggest some minor changes to improve the flavor, like instead of using garlic powder, try some fresh minced garlic. I also mince my onion instead of quarters, that's purely to trick the people in my household who don't like onions. I add them early along with a handful of fresh cilantro in order to flavor the broth. I don't use celery, mainly because I don't like it :P I guess I could always mince it but I rather not, heh heh heh. I use chayote squash, if you can find it where you live and use small potatoes whole, instead of cutting the big potatoes to avoid a starchy soup. I don't like cabbage either. In some Mexican regions, people add plantain bananas to the soup also. It's really a very versatile soup, for you to add your veggies that are about to go expire. I sometimes add mushrooms too, just personal preference, nothing authentic about that. If you like the flavor, garnish with diced onions and fresh cilantro. Thanks for the recipe, I was just looking for the amount of heat I should been cooking in, but I thought I would rate your recipe, thanks!

This recipe will make that some vegetables (carrots, zucchini, and celery) be overcooked and soup be lesser flavored. A more evenly cooked veggies and flavorful soup will result if the potato, corn, and cabbage are added first (cook for 15 minutes); the carrots, celery, and zucchini are added next (cook 5 more minutes); and the tomato, onion and green bell pepper, and lemon are added last (cook 5 more minutes).

Enjoyed your recipe so much! Very similar to our family recipe, except for a little tweeking of my own: I like to use Beef Shank meat and Beef Bones with BONE MARROW still in them to give the soup a more delicious taste. I wash the meat and bones really good before I use them. I also prefer to peel my carrots and my potatoes. I like to add 1 can of garbanzo beans and fresh green beans too. FIRST, I wash the meat and bones and put these in a large pot filled with cool water together with 5 peeled garlic cloves and salt. This cooks covered at rapid boil for 1 1/2 to 2 hours (depending on the amount of meat). During the cooking time of the meat I check for any foam that rises to the top and remove it. After 1/12 hrs. to 2 hours of rapid boiling, I check the meat for tenderness and remove the garlic. Then I add 1/2 med onion, 3 celery sticks cut-up, and the veggies: 3 peeled and cut-up carrots, 3 corns cut in 1/2, 4 med peeled russet potatoes cut in half, 1/2 can garbanzo beans, and a small bunch of fresh green beans. I cover and bring it to a rapid boil again and cook for 15 minutes. After 15 min. I check if the soup needs more salt, I add more if necessary. Finally I add the cabbage 1/2 a head cut in quarters, 3 cut-up zucchini, and 3 sprigs of cilantro. I cover and bring it to a rapid boil again and cook it for another 10 minutes. It should be done now. When all is done, I serve my soup in a bowl and add some minced chives, minced cilantro, a little bit of minced serrano chile, and some squeezed lime juice. The soup goes good with fresh corn or flour tortillas and a side plate of Mexican rice and slices of Avocado. Thanks so much for your recipe!!!

Awesome recipe. To make the soup lower in fat, I used lean stew meat instead of beef bones. I also used fresh garlic instead of powder.

Sorry but the real caldo de res you don%u2019t put tomatoes, garlic and bell peppers ok and when you are going to add the vegetables after the meat is done you add them all at one time and just make sure that you don%u2019t overcook them.<br/>Replacing the celery with cilantro and your soup will taste a lot better if you like cilantro I do it gives it a better taste than with celery.