Caldo de Costilla (Colombian Beef Ribs Broth)
Caldo de Costilla is a traditional Colombian breakfast popular in the Cundinamarca region of the country. What is Caldo de Costilla?
- 3 pounds of short ribs
- About15 cups of water
- 1 teaspoon ground cumin
- 5 garlic cloves
- 1 cup of onion (diced)
- 6 scallions (chopped)
- 1/2 cup of chopped fresh cilantro
- 1 pound of potatoes (peeled and cut into chunks)
- 2 large carrots (peeled and sliced (optional))
- Salt and pepper to taste
- Place the ribs in a large pot with the cumin, salt, pepper and the water.
- Bring to a boil, reduce heat and simmer for about one hour. Place the garlic, onions and scallions in a blender with 1/4 cup of water and blend for about 1 minute. Add this mixture to the pot and cook for 40 minutes more.
- Add half of the cilantro, potatoes and carrots if using. Season with salt and pepper and cook for 25 to 30 minutes more or until the potatoes are tender.
- Sprinkle with chopped fresh cilantro and serve warm.
It is a rich and delicious soup made with beef ribs, potatoes, onions and herbs, this dish is from the Andean region of Colombia. This soup is usually served for breakfast and it is the best cure for a hangover, or Guayabo in Colombia.
Ingredients You'll Need
This soup is made with simple ingredients.
You will find the printable recipe card with full amounts and cooking directions below. Short Ribs: The best and the most commonly used meat for this soup. Vegetables and Herbs: The other two ingredients of the dish that I consider essential to this soup are fresh cilantro and potatoes.
Garlic, green and white onions give this soup a wonderful flavor. Spices: Ground cumin, salt and pepper. Note: Some cooks like to add carrots to the soup, but the traditional recipe doesn't include carrots.
I like to add carrots to my caldo de costilla for extra flavor. Caldo de Costilla is a wonderful soup for the cold weather.
It is warm, soothing and flavorful to the last spoonful.
How to Serve Caldo de Costilla
I love serving mine with arepa, aji, avocado, and white rice on the side. This is traditional Colombian breakfast, but you can serve it for lunch or dinner.
How to store and reheat the soup? You can store this soup in an airtight container in the fridge for 4 to 5 days.
You can reheat the soup in the microwave or on the stove over low heat. I do not recommend freezing this caldo de costilla as the potatoes become grainy when defrosted.
