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Caldo de Res Guatemalteco (Guatemalan Beef and Vegetable Soup)

The Quirky Foodster Team

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Ingredients

  • 1 kg (2.2 lb) beef shank or short ribs, bone-in
  • 2 ears (2 ears) corn, cut into rounds
  • 2 (2 carrots) carrots, chunked
  • 2 chayote (2 chayotes) squash, chunked
  • 300 g (10.5 oz) potatoes, chunked
  • 200 g (7 oz) cabbage, cut into wedges
  • 1 white (1 onion) onion, quartered
  • 2 garlic (2 cloves) cloves
  • 1 bunch (1 bunch) cilantro
  • 1 (1 lime) lime, cut into wedges, to serve
  • Salt and pepper, to taste

Method

  1. Place the beef in a large stockpot, cover generously with water, and bring to a boil, skimming any foam that rises.
  2. Add the onion, garlic and a pinch of salt, then reduce to a simmer and cook covered for 1 hour until the meat is tender.
  3. Add the corn, carrots and potatoes, and simmer for 15 minutes.
  4. Add the chayote and cabbage and continue simmering for a further 15 minutes until all vegetables are tender.
  5. Stir through chopped cilantro, season with salt and pepper to taste, and serve hot with lime wedges and rice on the side.

Introduction: Caldo de Res is a comforting, everyday soup found in nearly every Guatemalan household, built around beef shank or short ribs simmered with a generous mix of vegetables — a practical, filling dish that stretches a modest amount of meat across a large family meal.

Cultural Background: Caldo de Res is a comforting, everyday soup found in nearly every Guatemalan household, built around beef shank or short ribs simmered with a generous mix of vegetables — a practical, filling dish that stretches a modest amount of meat across a large family meal.

Tips: Skimming the foam in the first few minutes of boiling is key to a clear, clean-tasting broth.

Variations: Some regions add yuca or plantain in place of potatoes.

Storage: Refrigerate up to 4 days in an airtight container; freezes well up to 3 months.

Reheating: Reheat gently on the stovetop over medium heat until piping hot.

Nutrition: Approx. 360 kcal, 28 g protein, 14 g fat, 30 g carbohydrate per serving.

FAQs:

Q: What cut of beef works best?

A: Bone-in shank or short ribs give the richest broth, though brisket also works well.

Q: Is Caldo de Res spicy?

A: No, it is a mild, comforting broth-based soup; hot sauce is typically added at the table.

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