Bouillon – Beef and Veggies Soup is the perfect dish for a rainy day. I remember when I was younger, about 8 or 9 years old, I loved going outside to play in the rain. This was the perfect time to show off my yellow rain boots and matching raincoat.
Jumping in the puddles was the highlight of the moment. And after being totally drenched even with my raincoat on, I was ready to fill up my tummy with Haitian Bouillon. Now would I do that today, not in a million years? I certainly don’t want to watch myself on YouTube or any television shows.
Bouillon is a traditional Haitian Dish that is usually served on Saturdays. It is a Beef and Veggies Soup, and this is my recipe, made with beef, green leafy vegetables, regular vegetables, and root vegetables.
Bouillon is mostly served in Haitian households on Saturdays, but it can also be served during the week. This is a tradition that is passed down from generation to generation and will never go away because it is very healthy and is usually made to feed a crowd. This special soup can be made without meat or with other types of meat or seafood.
Every Haitian cooks Bouillon differently. But the main ingredients are almost the same, meat, plantain, potatoes, malanga, and spinach. One other component that completes a good Bouillon is dumplings. The dumplings have to be well spiced so with every bite, you savor the taste of the Bouillon.
The vegetables used in this Bouillon recipe are spinach, carrot, parsnip, chayote, tomatoes, green pepper, onion, malanga, plantain, potato and white sweet potato. The meat is beef and can be substituted with any other meat or seafood.
Usually, you will see the blue crab in bouillon as seafood. The meat must be well spiced because it is the base of the Bouillon. If you are not using meat, just fresh spices will suffice. Bouillon can also be made with coconut milk – not crazy about this way. Some people will add tomato paste – but I add fresh tomatoes. Bouillon needs a lot of ingredients, but the result is a complete healthy meal.
The meat is cooked first because it takes longer to cook. The vegetables and the dumplings are cooked in a separate deep pan or pot with spices. Everything is mixed for the final product, so every spoon is a burst of different flavors.
The taste and flavor of each ingredient make this dish an all year round dish. It is customary to make it on a Saturday in the Haitian culture, but why should we restrict ourselves with such tradition.