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Caldo De Res (Beef Soup)

Source: All Recipes
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)106.8543
Energy (kCal)862.5667
Carbohydrates (g)64.6939
Total fats (g)19.1793
  • Cuisine

    Latin American >> Mexican >> Mexican

  • Dietary Style

  • Source

    All Recipes

Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. In a large pot over low heat combine the beef, tomato, potatoes, onion, carrots, cabbage, garlic, 5 teaspoons cilantro, salt and cumin. Add water to cover and stir well. Cover and simmer for 2 hours. | 2. Remove lid, stir, and simmer for another hour with lid off. Serve hot. Just before eating, squeeze in fresh lime juice to taste and sprinkle with remaining cilantro. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    beef shank 1 pound 580.6080000000001 0.0 98.65799999999999 17.4636
    tomato 1 quartered 40.2099 8.6898 1.9658 0.4468
    potato 2 cubed - - - -
    onion 1 chopped 64.0 14.944 1.76 0.16
    carrot 3 chopped 157.44 36.7872 3.5712 0.9216
    cabbage 1/2 chopped - - - -
    garlic 4 cloves minced 17.88 3.9672 0.7632 0.06
    cilantro 6 teaspoons chopped 0.46 0.0734 0.0426 0.0104
    salt 1 tablespoon - - - -
    cumin 1/4 teaspoon ground 1.9688 0.2323 0.0935 0.1169
    lime juice 2 fluid ounces - - - -

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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