Caldo De Bolas De Verde - Green Plantain Dumpling Soup
- Ready In:
- 3hrs
- Ingredients:
- 36
- Serves:
-
8
ingredients
-
Beef broth
- 2 tablespoons butter
- 1 white onion, diced
- 6 garlic cloves, crushed
- 3 tomatoes, diced
- 1 green bell pepper, diced
- 2 teaspoons cumin
- 1 teaspoon achiote
- 2 tablespoons finely chopped cilantro
- 1⁄2 tablespoon dried oregano
- 2 teaspoons chili or 2 teaspoons hot black pepper
- 10 cups water or 10 cups broth
- 1 1⁄2 lbs beef bones
- 1 lb beef, stew style, cut in pieces
- 4 green plantains, peeled and cut in half
- 2 carrots, peeled
- 1 large fresh yuca cassava, peeled and cut in large chunks or 20 ounces frozen yuca cassava
- 3 fresh ears of corn, cut in half
- 4 cabbage leaves, cut in large pieces (optional)
-
Filling
- 2 tablespoons butter
- 1⁄2 red onion, finely diced
- 1 tomatoes, peeled and diced
- 2 garlic cloves, crushed
- 1⁄2 bell pepper, diced
- 1 teaspoon cumin
- 1 teaspoon achiote
- 2 tablespoons peanut butter or 1/2 cup raw peanuts, toasted and blended with 1/4 cup of broth
- 4 tablespoons broth
- 1⁄2 cup cooked peas
- 2 tablespoons finely chopped cilantro
- 1⁄2 cup raisins (optional)
- 2 hard-boiled eggs, diced (optional)
- salt and pepper, to tastes
-
Green plantain balls or dumplings
- 2 green plantains, peeled and grated (raw)
- 2 eggs
- salt
- pepper
directions
- Heat the butter over medium heat in a large pot, make a refrito or base for the broth by adding the diced onions, garlic, tomatoes, bell pepper, cumin, achiote, cilantro, oregano, salt and pepper.
- Add the 10 cups of water/broth, the beef bones, the meat chunks, and plantains pieces.
- Bring to a boil, reduce temperature and simmer for about 30 minutes.
- Add the yuca pieces and continue simmering for another 30 minutes or until the meat is tender.
- Add the carrots, corn and cabbage, cook for another 15 minutes or until all the ingredients are fully cooked.
- Remove from the heat and let cool until safe to handle, then remove the bones from the broth and discard them.
- Remove the meat, carrots, corn and yucas from the broth, leave the plantains in the broth until ready to use them – keeping them in the broth will prevent them from drying out and make it easier to mash them.
- Remove the meat and chop it into very small pieces.
- Cut the cooked carrots into small pieces.
- Remove the strings from the yuca and cut them into small bite size pieces.
- Chop the cooked cabbage and cut the corn in smaller slices; reserve the corn, yuca and cabbage for later.
- To make the meat filling for the green banana balls or dumplings make a refrito or base by heating the butter or oil over medium heat, add the onions, tomatoes, garlic, peppers, cumin, achiote and salt.
- Add the chopped meat, carrots, peas and cilantro.
- Mix in the peanut butter and 4 tbs of the broth, as well as the raisins and hard boiled eggs if using, mix all the ingredients well and save the filling until needed.
- Meanwhile remove the plantains from the broth and mix them in the food processor until a sticky dough is obtained.
- Mix the cooked plantain dough with the grated raw plantains, the eggs and some salt and pepper, you can either mix these by hand or in the food processor.
- Using your hands, try to keep them wet, form the plantain dough into medium to large sized balls, stuff each one with a generous spoonful or two of the meat filling.
- Strain the broth and return to the heat until it boils, reduce to a simmer and add the dumplings, cook over low heat for about 10-15 minutes, be very careful not to stir the soup to avoid breaking the dumplings.
- Using a ladle remove the dumplings from the soup and place them on a plate.
- Add the chopped yuca, chopped cabbage, corn slices and any leftover filling back to the broth, cook until all the ingredients are re-warmed.
- Add the finely chopped cilantro to the broth.
- Place a green plantain dumpling or two in each bowl; add a ladleful of broth with yuca, cabbage and corn.
- Serve with lime slices, aji and pickled onions.
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