Caldo de Res o Sopa de Hueso (Beef Bone Soup)

Name: Caldo de Res o Sopa de Hueso (Beef Bone Soup)
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 6 servings
Ingredients: 1 tablespoon vegetable oil; 2 pound bone-in beef shank; 1¼ teaspoon salt; 6 allspice berries (malagüeta); ½ teaspoon oregano (dry, ground); 2 cloves garlic; ¼ teaspoon pepper (freshly-cracked, or ground); 1 pound waxy potatoes; 1 cup celery stalk; 1 pound auyama (kabocha squash); 3 prigs cilantro

User Reviews

5.0

15 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
50 mins
Servings
6 servings
Calories
425 kcal
Course
Soup
Cuisine
South American, Caribbean, Dominican

Caldo de Res o Sopa de Hueso (Beef Bone Soup)

Oriana Walker

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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).

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Ingredients

Servings

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 prigs cilantro , chopped

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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 Information

Show Details

Calories 425kcal (21%) Carbohydrates 45g (15%) Protein 37g (74%) Fat 10g (15%) Saturated Fat 3g (15%) Cholesterol 94mg (31%) Sodium 591mg (25%) Potassium 1297mg (37%) Fiber 4g (16%) Sugar 3g (6%) Vitamin A 1110IU (22%) Vitamin C 34.1mg (38%) Calcium 86mg (9%) Iron 6.2mg (34%)

Nutrition Facts

Serving: 6servings

Amount Per Serving

Calories 425 kcal

% Daily Value*

Calories	425kcal	21%
Carbohydrates	45g	15%
Protein	37g	74%
Fat	10g	15%
Saturated Fat	3g	15%
Cholesterol	94mg	31%
Sodium	591mg	25%
Potassium	1297mg	28%
Fiber	4g	16%
Sugar	3g	6%
Vitamin A	1110IU	22%
Vitamin C	34.1mg	38%
Calcium	86mg	9%
Iron	6.2mg	34%