Caldo de Res o Sopa de Hueso (Beef Bone Soup)
This Sopa de Hueso Recipe (Beef Bone Soup) is a hearty, delicious soup that can substitute a whole meal. I have seen some small-town fondas (eateries) that serve this dish for breakfast (presumably for their hung-over customers).
Servings 6 servings
Calories 425kcal
Ingredients
- 1 tablespoon vegetable oil
- 2 pound bone-in beef shank [0.9 kg] (or any inexpensive cut with bones)
- 1¼ teaspoon salt or to taste
- 6 allspice berries (malagüeta)
- ½ teaspoon oregano (dry, ground)
- 2 cloves garlic crushed
- ¼ teaspoon pepper (freshly-cracked, or ground) or to taste
- 1 pound waxy potatoes [0.45 kg], diced
- 1 cup celery stalk chopped
- 1 pound auyama (kabocha squash) [0.45 kg] (West Indian pumpkin or Kabocha squash), diced
- 3 sprigs cilantro , chopped
Instructions
1. Browning meat
- In a large pot heat the oil over medium-high heat. Add the meat and brown. Pour in 2 qt [2 lt] of water. Add a teaspoon of salt, allspice, oregano, garlic, and a pinch of pepper.
2. Simmering
- Boil covered over low heat until the meat is very tender and falling off the bones (60-90 minutes). Add water as it becomes necessary to keep the same volume of broth.If you use a pressure cooker you can shorten the preparation to 30-40 minutes, but I do prefer a normal pot slow cooking method.
3. Adding vegetables
- Add the potato, celery, and auyama. Simmer covered until everything is cooked through.Add the cilantro and season with salt and pepper to taste. Remove the clean bones from the soup.
4. Serving
- Remove from heat and serve immediately.
Notes
If you want to make a Keto or low carb sopa de hueso version of this dish, tayota (chayote) is a great substitute for potatoes.
Nutrition
Calories: 425kcal | Carbohydrates: 45g | Protein: 37g | Fat: 10g | Saturated Fat: 3g | Cholesterol: 94mg | Sodium: 591mg | Potassium: 1297mg | Fiber: 4g | Sugar: 3g | Vitamin A: 1110IU | Vitamin C: 34.1mg | Calcium: 86mg | Iron: 6.2mg
