This post is also available in Spanish
Caldo de Costilla is a rich and delicious soup made with beef ribs, potatoes, carrots and herbs, and is from the Andean region of Colombia. This Beef Soup is usually served for breakfast and it is the best cure for a hangover, or Guayabo in Colombia.
Short ribs are the best and the most commonly used meat for this soup. The other two ingredients of the dish that I consider essential to this soup are cilantro and potatoes.
It is a wonderful soup for the cold weather, warm, soothing and flavorful to the last spoonful. I love serving mine with arepa, aji, avocado, and white rice on the side.
Buen provecho!
Ingredients
(About 4 to 6 servings)
- 3 pounds of short ribs
- About15 cups of water
- 1 teaspoon ground cumin
- 1/4 teaspoon of ground achiote
- 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
- Salt and pepper to taste
Directions
- Place the ribs in a large pot with the cumin, achiote 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. Season with salt and pepper and cook for 25 to 30 minutes more or until the potatoes are tender.
- Sprinkle with chopped cilantro and serve warm.
Heather @girlichef says
What a wonderfully simple and comforting dish! Reminds me of Caldo de Res!
Evelyne@cheapethniceatz says
Great soup full of warmth, perfect for a super rainy day like we are having here today
Belinda @zomppa says
Gosh, that broth looks so amazing!!! Wouldn’t be able to pass this up.
Joanne says
What a richly flavored soup!
rebecca says
looks wonderful and full of flavor so want to visit your country
Lyndsey@TheTinySkillet says
I would love this for breakfast! That is a big meal though…I am trying to eat a bigger breakfast and les for lunch then less for dinner. What a great way to start your day!
Chris says
Hangover breakfast? Wow, that would definitely take care of it. Do you just put a spoonful of aji right into your bowl?
Erica says
Yes, It is fantastic,Chris!Try it!
Andrea says
Ah, el levantamuertos tradicional colombiano. Le pasé la página a un amigo de Texas y estoy pendiente de que me cuente cómo le pareció.
Mary2 says
Erica! thanks for making cooking easier, I make many Colombian dishes but sometimes can not find all the ingredients and what I love about your recipes is that you use the ingredients easier to get here in USA and the food is delicious. Today I cooked Caldo de costilla… Buenisimoo!!
Clara says
Erica, I made this simple Colombian soup yesterday and it was so delicious. Just like my mom’s Caldo de costilla. I served with white rice and avocado. Perfect Colombian Food! Wonderful Colombian cuisine site!
Erica says
Thank you so much for visiting and leaving a comment,everyone!
Peter Matthews says
Caldo Costilla My favourite Colombian dish apart from…………………………..
Chuzos, San Cocho, Empanadas, Ajiaco, Tamales, Frioles, Chicharonnes, Arepas con queso, Chorizzo ( hecho en Carritos Restaurante Armenia!!)
Pao says
Hi…. I leave in Sweden. Don’t know if I would be able to find ACHIOTE. What can I use instead?
Luis Mosquera says
Just skip it, its just for color
Fernando says
Two critical ingredients, white flavor rich potatoes and fresh one-day harvested cilantro, and of course, reeeeeaaally well and look boiled short ribs, the meat have to fall from the bone like butter.
Portcity Dave says
I love your website and love this dish. It’s one of the favorite dishes of my colombian girlfriend.
many thanks Erica
Carito says
Ya lo estoy haciendo para pasar guayabo del cuatro de julio!
Nick C. says
I can never leave anything alone! I made this recipe as written the first time and my family LOVED it. However, I thought that there was a little tweaking that could be done. I replaced the achiote with saffron. I added one ribbed and seeded Jalopeno and 2 Tbsp puréed lemon grass to the purée. I replaced half of the cilantro with a thin sliced Italian Parsley. I used Ukon Gold scrubbed unpeeled potatoes and scrubbed unpeeled carrots. The results were nothing short of wonderful. I know that I bastardized a classic recipe but the results were well worth the extra effort. Please try my alterations AFTER you have tried the original recipe. My changes only alter the flavor slightly but they make a world of difference. Thank you for taking the time to read my post.
Lisa says
I have been looking for this recipe forever, it’s my daughter’s favorite and there Lita makes it every time she visits from Bogota. Thanks!
Maria says
Thank heaps for this wonderful recipe! I’m a Venezuelan girl living in Australian and my partner is Colombian, whenever he misses home I whip out your website for some comfort food, I love how thorough you are with all your recipes!