Reviewed: Nov. 1, 2009

So amazingly delicious ! Used cherry tomatoes in place of the canned tomatoes because I had them on hand.

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Shirin

Cooking Level: Intermediate

Home Town: Northridge, California, USA

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Reviewed: Oct. 18, 2009

WOW! Great soup. I made a double batch for our Cooking club dinner. It was a Mexican theme dinner and had way over 50 people show up. I stayed as close as possible to the recipe but had to make a few changes. I used 20oz of frozen corn instead of cobs. I thought with the small sample bowls the corn on the cob would have been a little unmanageable and used zucchini instead of the chayotes. getting hungry again writing this! I then added about 6 stocks of celery, 3 very large Russet potatoes, half a dozen medium carrots and then added the cabbage. SPICES..... I didn't get too carried away but when I tasted the soup towards the end I felt it just needed something more. I went light on the salt from the beginning just so I could sneak up on it rather than finding out it was too salty. I added about 5 beef bullion cubes (I already had 6 cups of beef broth in the pot) about 2tsps. Chile powder, maybe 1tsps, of cayenne pepper, and about 2 Tbsp. black pepper. It STILL need something. I ended up putting in a tsp of paprika and THAT did it! I should have listened to the one reviewer that said this recipe would fill 8 Aztec warriors. My "doubled" recipe almost filled up my 16qt soup pot!! With over 25 dishes and pupus (Hawaiian for appetizers) there was just too much food! So I ended up bringing almost 2 gallons of soup! Good thing the soup was good and I really love leftovers. I'm sure it will freeze well. I paired this up with some wonderful honey cornbread from this site and got a l

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Royall

Cooking Level: Intermediate

Home Town: Tacoma, Washington, USA

Living In: Keaau, Hawaii, USA

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Reviewed: Oct. 5, 2009

This was a greatttt recipe!! It is perfect just the way it is. I did add 2 cloves of garlic to the pot and some cumin but that is the only thing I did different. I made spanish rice and warmed up some tortillas on the burner and my family ate this soup up!

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ANGIE B

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Reviewed: Oct. 1, 2009

Excellent

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kamala

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Reviewed: Aug. 18, 2009

Very, very athentic, but I agree, you must add cumin and a little garlic!!! Our family loved it!

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Deannalsw

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Reviewed: Jul. 27, 2009

My family and I absolutely loved this dish! we just used kernel corn to make it easier to eat while hot. we also used a couple more chayotes cause we love squash. as is said in hawaii 'broke da mouth'

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kaleinani

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Reviewed: Jul. 21, 2009

Very good. Didn't change a thing.

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Sally

Cooking Level: Expert

Home Town: Johnstown, Pennsylvania, USA

Living In: Allen, Texas, USA

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Reviewed: Jul. 4, 2009

This has become our family's favorite during the cold months. Thanks for sharing this recipe.

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Dave

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Reviewed: Jun. 23, 2009

This is wonderful my husband and his family are from Guadalajara, Jalisco Mexico and i made this and invited them all over. They loved it!!! Thanks for the wonderful recipe!

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ShareBear

Cooking Level: Expert

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Reviewed: Jun. 15, 2009

I agree with the other reviewers who said the recipe needs garlic and cumin. It is just a basic vegetable soup without those flavor notes. We also added oregano to give the soup more of a Mexican flavor. It is a delicious soup but gets four stars becase it lacks "Mexican" seasonings.

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CJ McD

Cooking Level: Expert

Home Town: Milwaukee, Wisconsin, USA

Living In: Oshkosh, Wisconsin, USA

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Reviewed: May 31, 2009

It is best to have a soup base for this soup, as it gives the soup more flavor. Please note, Caldo de Res Actually translates to "beef soup." This soup is a staple through All of latin america.

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vannyankee

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Reviewed: Mar. 20, 2009

This is better than what I get at the restaurant. Only thing I did different was I added 2 tsp of cumin.

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hungry4more

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Reviewed: Mar. 15, 2009

This was more flavorful than I expected. We used stew meat (we are lazy cooks), and it worked well.

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Eileen

Cooking Level: Beginning

Home Town: Austin, Texas, USA

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Reviewed: Mar. 14, 2009

This was my first try at Caldo de Res... I was nervous making it. Hoping it would taste as traditional as my friends family make it. it was perfect! i did a little tweaking to suit my family's taste and it was awesome! thank you so much for this!!! now i don't have to wait until a friend brings it along or buy it at the local Mexican Market! thanks a bunch

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steelersmama

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Reviewed: Mar. 9, 2009

My mom has been making this soup for years and I have similar recipe. We don`t add tomatoes together with meat, but later (~30 min. after meat simmering). I don`t want to write my modifications, I can say this recipe is good and you won`t feel regret if you try this.

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amanecer

Cooking Level: Intermediate

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Reviewed: Feb. 25, 2009

I love this soup ! It tastes like the 'Cadillo soup' from my favorite Tex Mex restaurant. So flavorful and delicious ! I topped the soup with crumbled tortilla chips, and my boys loved it ! I didn't use Chayote. Instead I substituted with zucchinis.

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sanderella

Cooking Level: Expert

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Reviewed: Feb. 14, 2009

I've made clado before and always so bland but i tried it this was and wow was great thanks my family loved it;-)

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Dimmples*aka* Amy Marie

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Reviewed: Feb. 6, 2009

This was wonderful, but I did substitute a few things since I didn't have evrything on hand. I know I chopped my veggies into smaller pieces than the recipe called for. I used leftover roast that I had in the fridge and I used all beef broth instead of water. I really think what makes this outstanding is the fresh lime juice, cilantro and jalapeno peppers which I stirred in just b4 serving. Without these ingredients, it wouldn't be worth making. I will make this again.

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poppyseed

Cooking Level: Expert

Living In: Fredericksburg, Ohio, USA

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Reviewed: Feb. 2, 2009

I love this soup, my mom has been making it for years and looking at the ingredients in this recipe, it's very similar. Thanks for sharing!

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volitations

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Reviewed: Feb. 1, 2009

This is a great recipe because you don't need to change much. I used 1 lb of beef shanks (on the bone) and 1 lb of lean stew meat. Since I used a pressure cooker, I adjusted the recipe to 4 cups of beef broth. Basically, I followed other pressure cooker stew recipes by dredging the meat in seasoned flower, then browning in batches. Next, I sauted the onions and garlic. After the onions were browned, I added the diced tomatoes and beef broth. Cooked it for 15 minutes after it pressured, then added the veggies and cooked for another 10 minutes. It was thicker than most people may like it, so a few cups of water could have been added as well. I personally like thicker soups, so loved the flavor.

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