CALDO DE RES (MEXICAN BEEF SOUP) RECIPE | ALLRECIPES
Provided by: LKONIS
Categories: Mexican Beef Soups and Stews
Total time: 2 hours 30 minutes
Prep time: 30 minutes
Cook time: 2 hours 0 minutes
Yield: 8 servings
|2 pounds beef shank, with bone|
|1 tablespoon vegetable oil|
|2 teaspoons salt|
|2 teaspoons ground black pepper|
|1 onion, chopped|
|1 (14.5 ounce) can diced tomatoes|
|3 cups beef broth|
|4 cups water|
|2 medium carrot, coarsely chopped|
|¼ cup chopped fresh cilantro|
|1 potato, quartered|
|2 ears corn, husked and cut into thirds|
|2 chayotes, quartered|
|1 medium head cabbage, cored and cut into wedges|
|¼ cup sliced pickled jalapenos|
|¼ cup finely chopped onion|
|1 cup chopped fresh cilantro|
|2 limes, cut into wedges|
|4 radishes, quartered|
- 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.
Calories 234.2 calories, CarbohydrateContent 25.9 g, CholesterolContent 38.7 mg, FatContent 5.7 g, FiberContent 7.2 g, ProteinContent 22 g, SaturatedFatContent 1.6 g, SodiumContent 1134.7 mg, SugarContent 8.6 g
CHICKEN ARROZ CALDO (CHICKEN RICE PORRIDGE) RECIPE | ALLRECIPES
Provided by: lola
Categories: Filipino Recipes
Total time: 40 minutes
Prep time: 20 minutes
Cook time: 20 minutes
|2 tablespoons olive oil|
|1 onion, diced|
|2 cloves garlic, crushed|
|1 (2 inch) piece fresh ginger, peeled and thinly sliced|
|2 ¼ pounds chicken wings, split and tips discarded|
|1 tablespoon fish sauce|
|5 ¼ cups chicken broth|
|1 cup glutinous sweet rice|
|salt and pepper to taste|
|1 green onion, chopped|
|1 lemon, sliced|
|1 teaspoon fish sauce for sprinkling, if desired|
- Heat oil in a large pot over medium heat. Cook and stir onion, garlic, and ginger in hot oil until fragrant, about 5 minutes. Add chicken wings; cook and stir for 1 minute. Stir in fish sauce, cover, and cook another 2 minutes.
- Pour chicken broth into the pot. Stir in sweet rice and bring mixture to a boil. Cover and cook for 10 minutes, stirring occasionally to prevent rice from sticking to the bottom of the pot. Season with salt and pepper.
- Portion soup into bowls and garnish with green onion. Serve with lemon slices and additional fish sauce, if desired.
Calories 293.9 calories, CarbohydrateContent 24.6 g, CholesterolContent 42.1 mg, FatContent 14.9 g, FiberContent 2.7 g, ProteinContent 15.5 g, SaturatedFatContent 3.2 g, SodiumContent 1586.1 mg, SugarContent 3.5 g
PIRA CALDO: A EASY PARAGUAYAN FISH SOUP | CAMILA MADE
Provided by: Camila Benitez
Categories: Main Course,Soup
Total time: 60 minutes
Prep time: 15 minutes
Cook time: 45 minutes
|500 g firm white fish such as catfish|
|5 plum tomatoes (, cut in half and diced)|
|1 Poblano pepper or bell pepper (, cut in half seeded and chopped.)|
|1 large yellow onion (, cut in half and cut into 1/2 inch dice)|
|1 large carrot (, peeled and diced or chopped)|
|2 bay leaves|
|5 Garlic cloves (, finely minced)|
|1/4-1/3 cup heavy cream (, light cream, or whole milk, to taste)|
|100 ml white wine (, such as chardonnay)|
|1-1/2 liter warm water combined with 1 to 1-1/2 cube of Knorr fish stock cubes or you can use just plain water|
|1 cup any type of semi-soft cheese (, cut into small cubes or shredded (mozzarella cheese, muenster cheese, Oaxaca cheese))|
|Kosher Salt (, to taste)|
|1/2 teaspoon paprika|
|1/2 teaspoon ground black pepper|
|1/2 teaspoon red pepper flakes|
|2 Teaspoons oregano ((to taste))|
|3 Yukon gold potatoes (, peeled and cut into 1-inch chunks)|
|30 ml extra olive oil (, as needed)|
|2 tablespoons cilantro (, chopped)|
|2 tablespoons parsley (, chopped)|
- In a medium stockpot, heat the extra virgin olive oil over medium-low heat; once the oil is heated, add the bell peppers, onions, carrots, tomatoes, and garlic, and cook until tender, 10 to 15 minutes.
- Add the wine, fish stock, and bay leaves. Bring it to a boil and immediately reduce heat to low; simmer gently for 1o minutes.
- Add the potatoes and cook covered until the potatoes are tender but not falling apart, about 25 minutes. Add the paprika, oregano, salt, red pepper flakes, and ground black pepper. Bring the fish soup to a slow simmer over medium-low heat.
- Add fish and cook, gently stirring only once or twice until the fish is cooked through, about 5 to 7 minutes. Stir in parsley and cilantro and cook the fish soup for 1 minute and then turn off the heat. Stir in the cream.
- Divide among bowls and serve with a slice of crusty bread or cooked Mandioca, garnish with cilantro or parsley. Enjoy!
Calories 163 kcal, CarbohydrateContent 12 g, ProteinContent 10 g, FatContent 8 g, SaturatedFatContent 3 g, TransFatContent 0.1 g, CholesterolContent 37 mg, SodiumContent 108 mg, FiberContent 2 g, SugarContent 3 g, UnsaturatedFatContent 4 g, ServingSize 1 serving