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Ecuador: Caldo de Bolas de Verde: Green Plantain Dumpling Soup
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- Ready Time :
0 min
Servings
Ingredients
Directions
Ingredients:
Broth
Aliño
1 lb beef stew meat chunks
1 tomato
1/2 large pepper
1/2 large red onion
achiote-infused oil
salt, pepper and cumin to taste
1 1/2 lbs beef tail bones
4 carrots cut in small pieces
2 celery stalks cut in small pieces
1 large fresh yuca root cut in 1-inch slices
2 ears fresh sweet corn cut in thirds
2 green plaintains cut in half
1/4 tsp red hot pepper flakes
1/4 tsp dry sage
small bunch of cilantro leaves
10 cups water
Dumpling filling:
1 small tomato
1/2 large green pepper
1/2 large red onion
Aliño
salt, pepper and cumin to taste
2-3 tbsp broth
1/2 cup raisins
Green plantain dumplings:
2 green plantains, peeled and grated
4 tbsp broth
1 egg
Preparation:
Broth:
Season the beef chunks with the aliño and let the meat marinade ideally for an hour.
In a large stock pot, make the refrito using the tomato, 1/2 pepper and 1/2 red onion.
Sautee the refrito in achiote-infused oil. Add 1 tbsp of aliño for extra flavoring
and sautee for about 5 minutes.
Add the beef chunks and the beef bones and sautee for about 15 minutes until the meats
start turning brown. Season with the cumin, red hot pepper flakes, sage and cilantro.
Add 10 cups of water and the yuca. Bring to a boil; reduce the temperature to medium
and simmer for about 30 minutes.
Add the plantains and simmer for another 30 minutes.
Add the corn, the carrots and the celery and cook for another 10-15 minutes until all
the vegetables are cooked.
Remove the beef stew meat and let it cool down before chopping. You may remove the beef
bones from the broth at this time. If you are using beef bones that have meat in them,
you may choose to leave them in the broth as part of the soup meal. Otherwise, you may
use this meat for the filling also.
Strain the beef broth from the vegetables. Return the corn and the plaintains to the
broth and continue to simmer on low heat. Set the yuca, corn and celery aside for the
filling.
Filling:
Once the beef meat is cooled, chop in small pieces. Chop the yuca, carrots and celery
in smaller pieces.
In a large sautee pan, make a refrito using the tomato, 1/2 pepper and 1/2 red onion.
Add a tbsp of aliño for flavoring. Add the tbps of broth. Sautee for about 5 minutes.
Add the chopped beef and the chopped vegetables to the refrito. Season with salt,
pepper and cumin if necessary. Add the raisins, and chopped hard boiled eggs (optional).
Sautee until all the ingredients are incorporated. Remove the filling from the heat.
Dumplings:
Remove the plaintains from the broth and process with 4 tbsp of broth until a dough
forms and easily releases from the food processor.
Combine the dough with the shredded raw green plantains and the egg. Knead this
mixture until you have a dough.
Wet your hands and make patties in your hands. Make a dent in the middle to put
the filling.
Add about 1-2 tbsp of filling in the patties. Close them up, and shape in the
form of a ball, ensuring no filling is coming out.
Final Preparation:
Return the dumplings to the broth and simmer for another 15 minutes to make sure
the egg is cooked.
Add any remaining filling back to the broth, and warm up all the ingredients.
Gently ladle a dumpling out and place in a soup bowl. Add the broth with the
corn and the extra filling, and beef bones with meat (if you used them).
Garnish with cilantro and lime wedges. Serve warm with a side of white rice,
aji or encurtido.
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