Caldo de Cuarentena - Mexican Quarantine Soup

Ingredients

• 2 pounds (900g) beef or chicken bones 2 pounds (900g) beef or chicken bones
• 1 onion, chopped 1 onion, chopped
• 4 cloves of garlic, minced 4 cloves of garlic, minced
• 2 celery stalks, chopped 2 celery stalks, chopped
• 2 carrots, peeled and sliced 2 carrots, peeled and sliced
• 2 potatoes, peeled and diced 2 potatoes, peeled and diced
• 1 zucchini, sliced 1 zucchini, sliced
• 1 cup (150g) cabbage, shredded 1 cup (150g) cabbage, shredded
• 1 teaspoon cumin 1 teaspoon cumin
• 1 teaspoon dried oregano 1 teaspoon dried oregano
• 2 bay leaves 2 bay leaves
• Salt and pepper to taste Salt and pepper to taste
• Fresh cilantro, chopped (for garnish) Fresh cilantro, chopped (for garnish)
• Lime wedges (for serving) Lime wedges (for serving)

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 10g, 3g
• Carbohydrates (total, sugars): 20g, 4g
• Protein: 20g
• Fiber: 4g
• Salt: 1.5g

Preparation

1. 1.
   In a large pot, add the beef or chicken bones, onion, garlic, and celery. Cover with water and bring to a boil. Reduce heat and simmer for 1 hour to extract the flavors from the bones.
2. 2.
   Remove the bones from the pot and skim off any impurities that may have risen to the surface.
3. 3.
   Add the carrots, potatoes, zucchini, cabbage, cumin, oregano, and bay leaves to the pot. Season with salt and pepper to taste.
4. 4.
   Simmer the soup for an additional 30 minutes or until the vegetables are tender.
5. 5.
   Remove the bay leaves and discard.
6. 6.
   Shred or cut the cooked meat into bite-sized pieces and return it to the pot.
7. 7.
   Serve the Caldo de Cuarentena hot, garnished with fresh cilantro and lime wedges on the side.

Treat your ingredients with care...

• Beef or chicken bones — For a richer flavor, roast the bones in the oven before adding them to the pot.
• Cabbage — To retain its vibrant color and crunch, add the shredded cabbage towards the end of the cooking process.

Tips & Tricks

• To save time, you can use store-bought beef or chicken broth instead of making your own.
• Customize the soup by adding other vegetables such as corn or green beans.
• For an extra kick of flavor, add a diced jalapeno or a sprinkle of chili powder.
• Leftovers can be stored in the refrigerator for up to 3 days or frozen for future meals.
• Serve the soup with warm tortillas or crusty bread for a complete meal.

Serving advice

Serve the Caldo de Cuarentena in deep bowls, allowing the flavors to meld together. Squeeze fresh lime juice over the soup just before eating to add a tangy brightness. Accompany the soup with warm tortillas or crusty bread for a satisfying meal.

Presentation advice

Garnish each bowl of Caldo de Cuarentena with a sprinkle of fresh cilantro to add a pop of color. Serve the soup in rustic ceramic bowls to enhance the traditional Mexican feel. Place lime wedges on a small plate or in a separate bowl for guests to squeeze over their soup as desired.