Caldo de Res (Colombian Beef Broth Soup)


Yield: 4
Author: Ana Marti
Caldo de Res (Colombian beef broth soup)

Caldo de Res (Colombian beef broth soup)

Prep time: 10 MinCook time: 1 HourTotal time: 1 H & 10 M
Caldo de Res is one of the most traditional dishes in Colombia. It is mainly served for breakfast but can also be enjoyed as a light lunch or dinner. It's mostly desired by those who have spent the night out partying due to its ability to quickly cure a hangover. Enjoy this dish as is or with arepas, white rice, and avocado on the side!


  • 3 tablespoons olive oil
  • 2 pounds stew meat or short ribs
  • 8 cups water
  • 3 medium potatoes, peeled and cut in half
  • 1 ear of corn, cut into 4 or 5 pieces
  • 3 cloves of garlic
  • 1/4 cup fresh cilantro, chopped
  • 3 green onions or scallions, chopped
  • 1 tablespoon adobo all-purpose seasoning*
  • 1 teaspoon ground cumin
  • salt and pepper to taste


  1. In a bowl, mix the chopped scallions and cilantro.
  2. Set aside.To a large pot add olive oil. Place the meat in the pot, season with salt and pepper and sear for around 3 minutes on each side. Make sure to do this in batches so the meat does not steam instead of sear.
  3. Add onions, garlic, water, ground cumin and adobo seasoning to the pot. Bring to a boil partially covered over medium heat for 40 minutes.
  4. Once the meat is nice and tender add potatoes and corn to the pot. Boil for another 20 minutes or until the potatoes are done.
  5. Remove garlic and onion from the pot before serving. Sprinkle with cilantro and scallion mixture and serve warm!


I use Goya adobo all-purpose seasoning, but you can use whichever all-purpose seasoning you like.
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