👨‍🍳 作り方

1. 1

   In a large stockpot, combine beef, water, onion, garlic, and cilantro stems. Bring to a boil, then reduce heat, cover, and simmer for 1.5 to 2 hours, or until beef is tender. Skim off any impurities that rise to the surface during the first hour.

2. 2

   Remove the beef from the pot and set aside. Strain the broth through a fine-mesh sieve into a clean pot, discarding the solids. Season the broth with salt and pepper.

   💡 プロのコツ: This step ensures a clear and flavorful broth.
3. 3

   Return the broth to a simmer. Add the corn, carrots, and potatoes. Cook for 15 minutes.

4. 4

   Add the chayote, green beans, cabbage, and zucchini to the pot. Continue to simmer for another 15-20 minutes, or until all vegetables are tender but not mushy.

5. 5

   Return the cooked beef to the pot. Stir in the chopped cilantro leaves and heat through for a few minutes.

6. 6

   Serve hot, with lime wedges on the side for squeezing into the soup.

   💡 プロのコツ: A squeeze of lime brightens all the flavors.