Sopa Sencilla Simple Beef Broth Recipes

CALDO DE RES (MEXICAN BEEF SOUP)

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.

PORTUGUESE SOPAS

Steps:

• Place pot roast, onion, mint, garlic, cinnamon, allspice, and bay leaves in a large pot. Season with salt and pepper. Pour in enough water to cover the roast. Cook over medium heat until roast is tender, adding more water if needed, about 4 hours.
• Stir cabbage wedges into the pot. Simmer until cabbage is tender, about 30 minutes.

BASIC BEEF BROTH

Steps:

• Roast the bones at 400 degrees F.
• until a dark golden brown.
• Drain off any excess oil, and combine all the rest of the ingredients in a large stock pot.
• Cover bones with water and simmer on low for about 3 hours.
• Drain the broth from the other ingredients, and strain the broth through cheesecloth.
• Use as desired.

BEEF BROTH

Steps:

• Place soup bones in a large shallow roasting pan.
• Bake in a 450 oven about 30 minutes or till well browned, turning once.
• Place soup bones in a large pot.
• Pour 1/2 cup of the water into roasting pan, scraping up crusty browned bits.
• Add water mixture to pot.
• Add carrots, onions, celery, parsley, black peppercorns, basil, bay leaves, garlic, and salt.
• Add rest of water and bring to boil.
• Reduce heat.
• Cover and simmer for 3 1/2 hours.
• Remove soups bones.
• Strain broth.
• Discard vegetables and seasonings.
• If using broth while hot, skim fat.
• Or chill, then lift off fat.
• Refrigerate broth and any reserved meat in separate covered containers up to 3 days or freeze up to 6 months.

BRODU TAC-CANGA / BEEF BROTH

Steps:

• Boil the beef in water enough to cover the beef and cook for 1 hour.
• Peel and chop all the vegetables.
• Add water to the pot and 1 tablespoon of tomato paste and cover until it boils.
• Add all the vegetables and cook until the beef is tender and the vegetables are cooked as well.
• Add the pasta and cook according to the guide on the packet.
• Serve with pepper and salt.

SOPA DE TORTILLA

Steps:

• In a blender, combine tomatoes and serrano pepper. Cover and process until smooth; set aside. In a large skillet, heat 1/2 cup oil over medium heat. Add tortilla strips; cook and stir until golden brown and crisp. , Remove to paper towels; pat dry. Drain, reserving 2 tablespoons oil in skillet. Add pasilla chilies; cook and stir for 1 minute or until lightly toasted. With a slotted spoon, remove to paper towels to drain., In a large saucepan, saute onion and garlic in remaining oil until tender. Add tomato mixture; cook and stir over medium heat for 10 minutes or until very thick. Add the broth, corn, chicken and epazote; bring to a boil. Reduce heat; cover and simmer for 30 minutes. Stir in lime juice. , Ladle soup into bowls; top with tortilla strips. Sprinkle with pasilla chilies. Garnish with avocado and lime if desired.

BEEF BONE BROTH

Steps:

• Preheat the oven to 450 degrees F (230 degrees C). Line a baking sheet with aluminum foil.
• Place beef bones on the prepared baking sheet.
• Roast bones in the preheated oven for 40 minutes, turning over at the halfway point.
• Carefully place bones into a large stockpot and pour in any juices that have collected on the baking sheet. Add celery, onion, leek, and garlic to the stockpot, and add just enough water to completely cover the bones. Stir in bay leaves, vinegar, salt, and pepper.
• Bring broth to a boil over medium-high heat. Reduce heat to a very low simmer and cover, venting the lid a bit. Simmer for 12 hours, occasionally skimming off any foam and "gunk" that rises to the top. Add additional water whenever bones and vegetables are no longer covered.
• Remove the pot from the heat and cool broth to room temperature. Strain broth with a fine-mesh strainer into a clean pot. Discard bones and vegetables.

FRITTATENSUPPE - BEEF BROTH TOPPED WITH STRIPS OF SLICED PANCAKE

Steps:

• Stir together milk and flour, add the egg, salt and a tbsp of butter, mixing well to make a smooth batter. Let rest for 15 minutes.
• Add a little butter to a nonstick omelette pan, ladle some of the batter in the center of the pan than tilt it to evenly cover entire surface. Cook for 1 - 2 minutes minutes or until golden brown.
• Lift the edge with a spatula to loosen and turn, add more butter and cook for another minute. Remove to a platter. Repeat with remaining batter.
• If the batter gets too thick towards the end, just add a little milk and mix well.
• Let the pancakes cool off, then roll each one tight together like a cigar and with a sharp knife slice thinly across.
• Top each bowl of broth with the frittata slices or serve separately on the side. Finish the soup with chopped chives and grated nutmeg (optional).

EASY BEEF SOUP

Steps:

• In a saucepan over medium heat, cook beef until no longer pink; drain. Add the remaining ingredients; bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until the vegetables are tender.

SOPA SENCILLA - SIMPLE BEEF BROTH

Steps:

• Peel and chop the onion, garlic, and tomatoes.
• Put the bone, beef, garlic, onion, cumin, salt, pepper, tomatoes, and water in a large soup pot, bring to a boil, then simmer for 2 hours.
• Drain the broth, reserving the beef and skimming away any fat.
• Return the broth to the pot and heat to boiling. Add the rice and lower to medium heat. Simmer for 1/2 hour.
• Shred the beef and return to the soup.
• To serve, slice the avocado and lay the strips in the bottom of 4 soup bowls. Pour soup over avocado slices.