Spanish beef soup – a detailed recipe cooking. 
Time: 2 час. Difficulty: Easy Servings: 4 – 6 The recipes use volumetric containers with a volume of: 1 glass (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (Art.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml
Ingredients for the recipe:
- 900 gr. beef shank with bone
- 340 ml. beef broth
- 340 gr stewed tomatoes
- 4 ears of corn
- 1 head of cabbage
- 2 chayotes (can be replaced with zucchini squash)
- 6 peeled carrots
- 4 unpeeled baked potato tubers (e.g. varieties Russet)
- 1 tbsp. l salt
- 1 tbsp. l pepper
- 1 small diced medium white onion head size plus 1 tbsp. chopped onions for decoration
- 1/4 Art. chopped cilantro plus more for decoration
- Boiled water
- 1 sliced lemon or lime
- Tortilla corn tortillas for serving
- Jalapeno pepper sliced for serving
Recipes with similar ingredients: beef, tomatoes, corn, potatoes, zucchini, mexican cucumber, carrots, cabbage white-headed, tortilla, jalapenos, lime, onions, cilantro
Recipe preparation:
- Cut the beef shank into large pieces, leaving a little meat on the bone, because bone marrow is an important element of the dish. Fry slices of beef with chopped onions, salt and pepper. When meat brown, add beef broth and stewed tomatoes. Bring the mixture to a boil, then reduce the heat so that the liquid is barely boiled, and cook for about an hour, until the beef is soft.
- Wash the vegetables. Cut each ear of corn and each potato tuber into 4 parts. Chop the carrots and chayot the same pieces (if you use zucchini, the pieces should be larger, because it cooks faster than chayot). Put the vegetables in the soup. Chop 1/4 tbsp. cilantro and add to the mixture. Pour water so that it covered vegetables and bring the mixture to a boil.
- Reduce heat to medium and simmer for 20 minutes. Cut the head of cabbage in half, then into 3 parts, leaving stump. Stick the pieces of cabbage into the mixture and cook another 10 min. Serve by spreading so that there are pieces in each plate all vegetables. Pour lemon or lime juice. Serve with warmed corn tortillas. Chopped onions are served with soup. cilantro so that you can add them to your taste. You can also add chopped jalapeno peppers to “clear the brain.”
