A hearty, soul-warming beef soup loaded with corn on the cob, yuca, chayote, cabbage, and potatoes in a clear, rich broth seasoned with cilantro and lime.
Ingredients
1kg beef short ribs or shank
3 ears corn, cut into thirds
2 chayotes, peeled and quartered
300g yuca, peeled and chunked
3 potatoes, peeled and quartered
1/4 head cabbage, cut into wedges
2 carrots, chunked
1 onion, quartered
4 cloves garlic
1 bunch cilantro
10 cups water
Salt and pepper
Lime wedges for serving
Instructions
1Bring water to a boil. Add beef, onion, garlic, and half the cilantro. Simmer 1 hour, skimming foam.
2Add corn, yuca, and carrots. Cook 20 min.
3Add chayote, potatoes, and cabbage. Simmer 20 min more until all vegetables are tender.
4Season generously with salt and pepper. Add remaining chopped cilantro.
5Serve in large bowls with a piece of each vegetable and generous broth. Offer lime wedges.
Did You Know?
Caldo de res is considered the official Saturday lunch in many Guatemalan households, and skipping it feels like breaking a sacred weekly ritual.