Haitian Soup Joumou Kreyòl

beef

🥗Healthier: chicken

💰Cheaper: pork

Chicken is leaner and more affordable than beef.

pumpkin

🥗Healthier: butternut squash

💰Cheaper: sweet potatoes

Butternut squash offers a similar flavor profile.

pasta

🥗Healthier: quinoa

💰Cheaper: rice

Quinoa is a protein-rich alternative.

Squeeze lime and sour orange juice and pour a generous amount of salt onto the meat. (This is to help take away raw smell)

Mix well and allow the juice and salt to penetrate the meat.

Rinse the meat about two or three times.

Season the Meat (allow the meat to be a little salty, since it will be in the broth).

Separate the Meat and the Bones.

Sweat the bones separately in your final soup pot, then add water.

Cook the beef separately. When the meat is tender, brown the meat and make a little sauce to be added to the soup at the end.

Peel and rinse the Joumou.

Boil the Joumou separately.

Blend the Joumou.

Pour the blended Joumou mixture in the bone broth.

Bring to a boil and lower heat and allow to simmer.

Add the rest of the vegetables to the Joumou bone broth.

Add the noodles (be sure to spread the noodles so they don't clump together).

Stir occasionally.

Add the meat sauce and allow the soup to simmer.

Mix flour, butter, salt, olive oil and water together. (Don't allow the mixture to be too soft).

Roll out the dumplings.

Add to the soup, stirring occasionally.

Dice some onion and garlic and fry them in a bit of olive oil. (Don't let it burn)

Add the mixture to the soup.

(Optional) Add butter

Taste the Soup and if it's good to you, it's ready to serve.

Cooking Techniques

Equipment Needed

Spice Level: