Cuban caldosa has a thick broth with meat and starchy vegetables. A version can bring together yuca, sweet potato, malanga and corn, with the vegetables added in stages. As they cook and soften, some begin to break apart in the pot.
A separate pan holds the sofrito: onion, pepper and crushed garlic are cooked with seasonings, then mixed with tomato purée. This goes into the broth. The cooking continues until the liquid is thick and the vegetables are almost falling apart; the seasoning is adjusted before serving.