Haitian Bouillon - The Most Mouthwatering Soup Recipe

beef

🥗Healthier: chicken

💰Cheaper: pork

Chicken is leaner while pork is often less expensive.

lime

🥗Healthier: lemon

💰Cheaper: vinegar

Lemon provides similar acidity, while vinegar is more cost-effective.

cabbage

🥗Healthier: kale

💰Cheaper: collard greens

Kale is nutrient-rich, while collard greens are usually cheaper.

corn

🥗Healthier: peas

💰Cheaper: carrots

Peas offer similar sweetness, while carrots are often less costly.

Clean the beef chuck tender roast by removing membranes and fat.

Cut the beef into large cubes, mindful that it will shrink while cooking.

Wash the meat thoroughly with vinegar.

Marinate the meat with Haitian epis for a minimum of 30 minutes, preferably overnight.

Cut carrots into bite-sized pieces.

Peel and cut malenga into bite-sized pieces.

Peel and cut rosette potatoes into large chunks and set aside in water.

Peel and chop onions and green onions into small pieces.

Remove stems from parsley and set aside.

Prepare spinach by cutting it into small chunks and washing it.

Heat a large stock pot with half a cup of canola oil.

Transfer marinated meat into the heated oil and cover, cooking for about 30 minutes on medium-high, stirring occasionally.

Deglaze the pot with 1 cup of water if the meat sticks to the bottom.

Check meat for doneness and remove it along with the liquid.

Saute the chopped vegetables (except spinach) for about 5 minutes.

Add the meat back to the pot and pour in 10 cups of water.

Add cloves and lemon juice, then season with about 1 tablespoon of salt.

Add spinach just before the liquid starts to boil, stir well, and cover.

Optionally, prepare dumplings by mixing 1 cup of all-purpose flour with half a cup of water, rolling into small logs, and adding to the bouillon.

Optionally, add green plantains based on preference.

Check the meat for doneness; it should be tender.

Serve the bouillon in bowls.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary