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Rosario's Mexican Café y Cantina Caldo de Res
6 pieces of beef soup bones with meat
1 onion, cut in 2 pieces
1 head garlic, plus 6 cloves
2 tomatoes
2 carrots, cut into 1-inch pieces
8 red potatoes, cut in half
2 zucchini, cut into 1-inch pieces
3 ears corn on the cob, cut into 1-inch pieces
1/2 head cabbage, cut in chunks or shredded
salt to taste
Garnish:
1/2 bunch chopped cilantro
Lemon wedges Place soup bones in a large stockpot and fill with 1 gallon of
water. Add half the onion and the head of garlic to stock. Bring to a boil and
let simmer for at least 2 hours. Skim off any foam that may accumulate.
While stock is simmering, place tomatoes on foil-lined cookie sheet and place
under broiler. When top sides of tomatoes are blackened, turn tomatoes over and
blacken the bottoms. Remove from oven and place in blender along with 1/2 onion
and 6 cloves of garlic. Add a little water. Blend. Strain through a medium mesh
strainer.
When stock has simmered for two hours, add vegetables, starting with carrots and
potatoes. Then add tomato purée. When vegetables are almost done, add zucchini
and cabbage. Adjust flavor with salt.
Garnish soup with chopped cilantro and lemon wedges.
Note: You can remove the meat from the bones, if you wish. Do that before adding
the vegetables.
Makes 6 servings.
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