• 10 cups basic broth
• 1 pound (500 g) potatoes (guata variety), peeled and quartered
• ½ pound (250 g) carantanta, broken into pieces
• 1 herb bundle (oregano and parsley, tied together)
• 4 cilantro cimarrón (culantro) leaves
• 2 tablespoons finely chopped fresh cilantro
• Salt and pepper to taste

For the basic broth

• 16 cups water
• 1½ pounds (750 g) porous bones, preferably hip bones
• 1 pound (500 g) beef, cut into pieces
• 4 green onion stalks (cebolla larga)
• 1 small bunch of thyme, oregano, and bay leaf
• Salt, pepper, and cumin to taste
• Optional: 2 pounds (1 kg) beef ribs, chopped, instead of the bones and the meat