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Caldo de Costilla, or Beef Rib Soup, is a dish that holds a special place in Colombian kitchens and hearts. Known for its comforting warmth and nourishing qualities, this soup is a beloved staple, particularly for early mornings or after long nights of celebration.
Rich with flavour and steeped in tradition, Caldo de Costilla is more than just a meal, it’s a cultural emblem that reflects Colombia’s love for hearty, homemade food shared with family and friends.
What Is Caldo de Costilla?
Caldo de Costilla is a simple yet deeply satisfying soup made with beef ribs simmered slowly until the meat becomes tender and flavourful. Often enjoyed as a breakfast dish, it’s the Colombian answer to starting the day with a comforting, protein packed meal.
Served piping hot, it’s known to be a restorative food, celebrated as a hangover cure or a source of warmth on chilly Andean mornings. In Colombia, the act of serving Caldo de Costilla often symbolizes care and hospitality, making it a meal tied to moments of connection.
Ingredients and Taste
The heart of Caldo de Costilla lies in its straightforward ingredients, each contributing to its robust, earthy flavour. Beef ribs form the base of the soup, providing richness and depth as they simmer.
Potatoes are added, typically whole or in large chunks, to give the dish its signature heartiness. Other common additions include green onions, cilantro, and garlic, which infuse the broth with freshness and aroma. Salt and pepper bring everything together, allowing the natural flavours of the meat and vegetables to shine.
The result is a soup that is rich and comforting, with tender meat that falls off the bone and potatoes that soak up the savoury broth. The flavour is subtly spiced and deeply satisfying, offering a balance between the warmth of the broth and the freshness of the herbs.
While some versions might include additional vegetables or even a squeeze of lime for brightness, the beauty of Caldo de Costilla lies in its simplicity. It’s food that feels like a warm embrace.
A Taste of History
Caldo de Costilla’s roots are intertwined with Colombia’s agrarian traditions, where simple, nourishing meals were essential for farmers facing long days of work.
The soup’s ingredients; beef, potatoes, and basic seasonings reflect the staples of Colombian cuisine, accessible to families across regions and economic backgrounds. Its status as a breakfast dish speaks to the practicality of starting the day with a filling and energizing meal.
Over time, Caldo de Costilla has grown beyond its humble beginnings to become a cherished dish across Colombia. Whether served in a countryside kitchen or a bustling urban restaurant, it carries the same sense of tradition and care. Its reputation as a hangover cure adds a modern twist to its cultural significance, linking it to celebrations and the moments that follow.
Caldo de Costilla (Beef Rib Soup) Recipe
Serves: 4 people
Ingredients:
For the Soup:
- 1 kg (2.2 lbs) beef short ribs, cut into 2-inch pieces
- 8 cups water
- 1 large white onion, finely chopped
- 4 garlic cloves, minced
- 3 medium potatoes, peeled and quartered
- 2 green onions, chopped
- 2 ears of corn, cut into thirds
- 1 cup cilantro, finely chopped (divided)
- 2 tsp salt (adjust to taste)
- 1 tsp ground cumin
- 1 tsp black pepper
For Serving:
- White rice (optional)
- Lime wedges
- Avocado slices
Directions
To begin, rinse the beef ribs under cold water to remove any excess blood. Place the ribs in a large pot with the 8 cups of water. Bring to a boil over medium high heat. Once boiling, skim off any foam or impurities that rise to the surface using a slotted spoon for a clear broth. Reduce heat to low and simmer for 30 minutes.
Add the finely chopped onion, minced garlic, and half of the chopped cilantro to the pot. Stir gently, ensuring the aromatics are evenly distributed. Season with salt, ground cumin, and black pepper. Let the soup simmer for another 20 minutes to allow the flavours to deepen.
Prepare the vegetables while the soup is simmering. Peel and quarter the potatoes, chop the green onions, and cut the ears of corn into thirds. This ensures the vegetables are ready to add when needed, minimizing cooking delays.
Add the potatoes and corn to the pot. Stir gently to ensure the vegetables are submerged in the broth. Continue simmering for 15 minutes, or until the potatoes are tender when pierced with a fork.
Check the ribs for tenderness. If they are not yet falling off the bone, simmer for an additional 10–15 minutes. Adjust the seasoning if necessary, tasting for salt and pepper balance.
Once the beef and vegetables are tender, stir in the green onions and remaining cilantro. Allow the soup to simmer for another 5 minutes, letting the fresh herbs release their aroma into the broth.
Prepare your serving accompaniments. Cook white rice if desired, slice the avocado, and cut lime wedges. These additions provide a complete meal experience.
Serve the Caldo de Costilla hot in deep bowls. Garnish with additional chopped cilantro if desired. Accompany with lime wedges to squeeze over the soup for added brightness, avocado slices for creaminess, and a side of white rice for a hearty meal. Pair with a refreshing Colombian drink like aguapanela for an authentic touch.
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