CALDO DE RES (MEXICAN BEEF SOUP)
This is an extremely hearty and satisfying soup. The hind shank flavors the broth beautifully as does the marrow in the bones. Garnish with slivered raw onion, lime juice, jalapenos, and more cilantro.
Provided by LKONIS
Categories Soups, Stews and Chili Recipes Soup Recipes Beef Soup Recipes
Time 2h30m
Yield 8
Number Of Ingredients 19
Steps:
- Cut the meat from the beef bones into about 1/2 inch pieces, leaving some on the bones.
- Heat a heavy soup pot over medium-high heat until very hot. Add the oil, tilting the pan to coat the bottom. Add the meat and bones, and season with salt and pepper. Cook and stir until thoroughly browned.
- Add 1 onion, and cook until onion is also lightly browned. Stir in the tomatoes and broth. The liquid should cover the bones by 1/2 inch. If not, add enough water to compensate. Reduce heat to low, and simmer for 1 hour with the lid on loosely. If meat is not tender, continue cooking for another 10 minutes or so.
- Pour in the water, and return to a simmer. Add the carrot and 1/4 cup cilantro, and cook for 10 minutes, then stir in the potato, corn and chayote. Simmer until vegetables are tender. Push the cabbage wedges into the soup, and cook for about 10 more minutes.
- Ladle soup into large bowls, including meat vegetables and bones. Garnish with jalapenos, minced onion, and additional cilantro. Squeeze lime juice over all, and serve with radishes.
Nutrition Facts : Calories 234.2 calories, Carbohydrate 25.9 g, Cholesterol 38.7 mg, Fat 5.7 g, Fiber 7.2 g, Protein 22 g, SaturatedFat 1.6 g, Sodium 1134.7 mg, Sugar 8.6 g
CALDO DE POLLO
This is my first attempt at making caldo de pollo. I think it turned out great. You might need to add salt to taste as my recipe doesn't have very much. I like to serve this with warm corn tortillas and a side of Spanish rice and refried beans. Please enjoy and let me know what you think.
Provided by jack&lanasmommy
Categories Soups, Stews and Chili Recipes Soup Recipes Chicken Soup Recipes
Time 2h10m
Yield 8
Number Of Ingredients 12
Steps:
- Place chicken legs into a large stock pot and pour water over chicken; add garlic, salt, and garlic powder. Cover, bring to a boil, and reduce heat to low. Simmer until chicken meat falls off the bones, 1 to 2 hours. Stir in chicken bouillon cube and let dissolve.
- Mix carrots, potatoes, zucchini, chayote, and white onion in the broth, turn heat to medium-low, and cook soup at a low boil until carrots and potatoes are tender, 45 minutes to 1 hour. Stir chopped cilantro into soup, simmer for 5 minutes, and serve.
Nutrition Facts : Calories 605.7 calories, Carbohydrate 42.3 g, Cholesterol 159.7 mg, Fat 25.1 g, Fiber 6.7 g, Protein 51.6 g, SaturatedFat 6.9 g, Sodium 2079.6 mg, Sugar 5.8 g
CALDO DE GALLINA (PERUVIAN HEN SOUP)
Chicken soup doesn't cure altitude sickness, but it definitely helps with homesickness. A corner of Cusco, Peru's San Pedro market is devoted to open kitchens where Quechua ladies make this soup with new crop potatoes and tough old stewing hens. The idea is to have a really rich soup, boiled for hours and full with starch from the potato and the pasta. Then at the end, when serving at the table, you add chiles, chives, and a dash of strong Peruvian lime. In Peru, old stewing hens go into the soup because they can stand up to long simmering better than young chickens, which would disintegrate and dry out. We find that widely available roasting hens-older than broilers and fryers-work just fine, growing tender and succulent after hours of stewing.
Provided by Shane Mitchell
Time 5h40m
Yield Serves 10 (serving size: about 1 1/2 cups)
Number Of Ingredients 14
Steps:
- Combine first 7 ingredients in a large stockpot or Dutch oven. Bring to a boil over high; reduce heat to medium-low, and simmer 5 hours, skimming froth from surface as necessary. (Add cold water as necessary if soup reduces too much during simmering.)
- Remove chicken quarters from pan with tongs; place quarters on a plate. Cool 10 minutes. Pull meat from bones, shredding into bite-size pieces. Discard skin.
- Add potatoes to pan. Bring to a boil over medium-high; cook 10 minutes. Stir in egg noodles; cook 10 minutes or until potatoes are tender and noodles are al dente. Stir in shredded chicken and salt. Top each serving with cilantro, chives, and chile; serve with lime.
Nutrition Facts : Calories 322, Carbohydrate 34 g, Cholesterol 101 mg, Fat 7.3 g, Fiber 4 g, Protein 29 g, SaturatedFat 2.1 g, Sodium 583 mg, Sugar 3 g
CALDO DE GALLINA - MEXICANO
Steps:
- Wash chicken with water and salt. In a large thick bottomed pot, bring water to boil with whole chicken pieces. Add washed whole carrots, celery, halved onion and bay leaf. Bring to a slow simmer. In mortar and pestle, crush peppercorn, coriander and add to broth. Add coarse salt. Do not boil too rapidly. Clean foam off the top. Simmer for 45 min. Remove meat and place in a bowl. Cover and place aside. Remove large pieces of vegetables and discard. Strain broth through a colander into a container, saving the broth. Discard contents in the colander. more to follow...
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