Caldo de Res: Authentic Mexican Beef and Vegetable Soup

Published on November 16, 2014 | By Marie Saba |

The key to caldo de res, I think, is the timing.

Here’s why: If you throw in all the vegetables at once, by the time the corn and carrots are cooked, the squash and potatoes will be slop. So the key is to add the vegetables in the proper order (corn, carrots, celery, onion/tomato/cilantro, cabbage, potato, squash) with about fifteen minutes between each one.

Wait, fifteen minutes between each one? You mean it takes more than two hours to make this soup?!

Yes. Dame paciencia Señor :)

Ingredients

1.5 - 2 pounds bone-in beef short ribs (about 4 ribs)
1 cob corn, peeled and cut into quarters
2 carrots, peeled and sliced into chunks
2 ribs celery, sliced into chunks
1 tablespoon olive oil
1/4 yellow onion, sliced thin
1 tomato, chopped
1/4 cup cilantro leaves, plus more for serving
1/2 green cabbage, sliced into two or three wedges
2 white potatoes, scrubbed and sliced into chunks
2 summer squash, sliced into chunks
Salt, to taste
Fresh cilantro, for serving
Lemon or lime wedges, for serving
Sliced fresh jalapeños, for serving
Corn tortillas, for serving

Nutrition Info

Instructions

Fill a large pot with water, about 2/3 full. Add the short ribs. Bring the water to a boil. Then reduce the heat to medium so the water continues to bubble but is not at a rolling boil.
As foam (the "impurities") rises to the top, skim it off with a spoon and discard. After skimming the foam, set the lid ajar, and cook the short ribs for about 50 minutes.
Then add the corn, set the lid ajar, and cook for about 15 minutes.
Then add the celery, set the lid ajar, and cook for about 15 minutes.
While the celery is cooking, heat the olive oil in a small pan over medium heat. Add the onions; cook for 1-2 minutes. Add the tomatoes; cook for 1-2 minutes. Add the cilantro and stir. Pour the onion-tomato-cilantro mixture into the pot of soup.
Season the soup with about 1/2 tablespoon salt (you can add more later). Around this time, you will probably need to add more water, as much of the original water will have evaporated by now. Just dump it right in — about 2-3 cups should bring you back up to the original water line.
Then add the carrots, set the lid ajar, and cook for about 15 minutes.
Then add the cabbage, set the lid ajar, and cook for about 15 minutes.
Then add the potatoes, set the lid ajar, and cook for … you guessed it … about 15 minutes.
Finally, add the squash, and cook for 10 more minutes. Test the veggies; cook for 5-10 more minutes if needed.
Taste; add more salt if needed. Remove pot from heat. Serve soup warm, with cilantro, lime or lemon wedges, sliced jalapeños, and corn tortillas.

Servings : 4
Ready in : 180 Minutes
Course : Main, Soup
Recipe Type : Recipes
Ingredient : Beef

6 Responses to Caldo de Res: Authentic Mexican Beef and Vegetable Soup

Lee January 20, 2015 at 7:31 pm #

Simply superb! Please try it . . . especially on a cold, rainy day. :)

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Maria Kaplan March 26, 2015 at 10:11 am #

Made this soup last night. As a Mexican girl growing up eating this soup, I must say, it was super authentic and very, very yummy. The only modification I made was to add a whole serrano pepper and 1.5 teaspoons of Knorr caldo de res powder. More salt is a must too. Adding the veg in the order listed is definitely the key. My potatoes were still somewhat mushy so next time I will cut into really big chunks and only cook for 10 mins. before adding the zucchini. Overall, you hit this one out of the park, girl. Way to go, Marie!!

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- Maria Kaplan March 26, 2015 at 10:14 am #
  
  Forgot to mention: bone-in beef shank is better, in my opinion. I used both for variety and the short ribs were not as tender but still very good :-)
  
  Reply
Leticia Clabaugh Farias October 19, 2017 at 1:23 pm #

Marie,
I was longing for the feeling of my South Texas roots, warmth and love via a delicious caldo de res. I lost my mom’s recipe, but found yours! The order of when to add the veggies, was perfect for me and my family’s palette. Thank you! Count me in as a fan. Best, Leticia

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