Caldo de Res o Sopa de Hueso (Beef Bone Soup)
User Reviews
5
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Prep Time
10 mins
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Cook Time
40 mins
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Total Time
50 mins
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Servings
6 servings
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Calories
425 kcal
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Course
Soup
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Cuisine
South American, Caribbean, Dominican
Caldo de Res o Sopa de Hueso (Beef Bone Soup)
Description
Caldo de Res o Sopa de Hueso is prepared by browning bone-in beef shank in oil and then simmering it in water with salt, allspice berries, oregano, crushed garlic, and black pepper until the meat becomes very tender and near falling off the bones. This slow cooking method extracts robust flavors into the broth, creating a well-rounded base.
Once the meat is tender, diced waxy potatoes, chopped celery stalks, and diced kabocha squash (or West Indian pumpkin) are added and simmered until fully cooked, contributing a smooth texture and natural sweetness to the soup. Fresh chopped cilantro is stirred in at the end to brighten the flavors. The result is a clear, flavorful broth with tender meat pieces and soft vegetables.
This soup is best served hot and can function as a wholesome meal itself or as part of a larger dinner. Its gently spiced profile supports flexibility in accompaniments.
For a low-carbohydrate or Keto-friendly version, substituting potatoes with tayota (chayote) works well without compromising texture. Pressure cooking can reduce cooking time significantly, though traditional slow simmering is preferred to fully develop the broth complexity.
Ingredients
- 1 tablespoon vegetable oil
- 2 pound beef shank 0.9 kg] (or any inexpensive cut with bones, bone-in
- 1¼ teaspoon salt or to taste
- 6 allspice berries malagüeta
- ½ teaspoon oregano dry, ground
- 2 cloves garlic crushed
- ¼ teaspoon black pepper or to taste, freshly-cracked or ground
- 1 pound waxy potato [0.45 kg], diced
- 1 cup celery chopped, stalk
- 1 pound kabocha squash 0.45 kg] (West Indian pumpkin or Kabocha squash), diced, aka auyama
- 3 prigs cilantro , chopped
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
- For a Keto or low-carb variation, substitute potatoes with tayota (chayote) to maintain texture.
Nutrition Information
Show DetailsNutrition 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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