Burundian Beef Soup

Ingredients

While the original Caldo de costilla from Colombian cuisine is typically made with potatoes and cilantro, this adapted Burundian version incorporates local ingredients and spices. The Burundian Beef Soup features traditional Burundian spices, such as cumin, coriander, and cardamom, which infuse the soup with a unique flavor profile. Additionally, the soup includes a variety of vegetables commonly found in Burundian cuisine, such as carrots, green beans, and cabbage, adding a burst of freshness and color to the dish. We alse have the original recipe for Caldo de costilla, so you can check it out.

• 1 kg (2.2 lbs) beef ribs 1 kg (2.2 lbs) beef ribs
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves garlic, minced 3 cloves garlic, minced
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1/2 teaspoon ground cardamom 1/2 teaspoon ground cardamom
• 1 teaspoon salt 1 teaspoon salt
• 1/2 teaspoon black pepper 1/2 teaspoon black pepper
• 2 carrots, sliced 2 carrots, sliced
• 200g (7 oz) green beans, trimmed and cut into bite-sized pieces 200g (7 oz) green beans, trimmed and cut into bite-sized pieces
• 1/4 small cabbage, shredded 1/4 small cabbage, shredded
• 4 cups (950ml) beef broth 4 cups (950ml) beef broth
• Fresh cilantro, for garnish (optional) Fresh cilantro, for garnish (optional)

Nutrition

• Calories (kcal / KJ): 400 kcal / 1674 KJ
• Fat (total, saturated): 25g, 8g
• Carbohydrates (total, sugars): 10g, 4g
• Protein: 35g
• Fiber: 3g
• Salt: 2g

Preparation

1. 1.
   Heat the vegetable oil in a large pot over medium heat. Add the chopped onion and minced garlic, and sauté until fragrant and translucent.
2. 2.
   Add the beef ribs to the pot and brown them on all sides.
3. 3.
   Sprinkle the ground cumin, ground coriander, ground cardamom, salt, and black pepper over the beef ribs. Stir well to coat the meat with the spices.
4. 4.
   Add the sliced carrots, green beans, and shredded cabbage to the pot. Stir to combine with the beef and spices.
5. 5.
   Pour the beef broth into the pot, ensuring that all the ingredients are submerged.
6. 6.
   Bring the soup to a boil, then reduce the heat to low. Cover the pot and simmer for 1.5 to 2 hours, or until the beef is tender and the flavors have melded together.
7. 7.
   Serve the Burundian Beef Soup hot, garnished with fresh cilantro if desired.

Treat your ingredients with care...

• Beef ribs — For tender meat, simmer the beef ribs on low heat for a longer duration to allow the collagen to break down and the meat to become tender.

Tips & Tricks

• If you prefer a spicier soup, add a pinch of cayenne pepper or chili flakes.
• Feel free to customize the vegetables based on your preference and seasonal availability.
• For an extra burst of freshness, squeeze some lemon juice over the soup before serving.
• This soup tastes even better the next day, so consider making a larger batch for leftovers.
• Serve the soup with crusty bread or steamed rice for a complete meal.

Serving advice

Serve the Burundian Beef Soup in deep bowls, allowing the flavors to mingle. Accompany it with a side of crusty bread or steamed rice for a satisfying and wholesome meal.

Presentation advice

Garnish the soup with a sprinkle of fresh cilantro leaves to add a pop of color and freshness. Serve it in rustic bowls to enhance the comforting and homely feel of the dish.