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+ servings
Haitian Bouillon

Bouillon – Beef and Veggies Soup

Bouillon is a traditional dish in Haiti usually prepared on Saturdays. It is full of root vegetables and leafy vegetables. It also contain meat and/or seafood. Many people prepare it with meat only or with seafood only or both.
5 from 2 votes
Course Dinner, Lunch
Cuisine Caribbean
Servings 6
Calories 799 kcal

Ingredients
  

  • 2 pounds beef beef shanks, beef chuck or bottom round
  • 4 soft blue crabs optional
  • 2 tablespoons lime juice fresh
  • 2 tablespoons parsley chopped
  • 2 scallions finely chopped
  • 1 sprig thyme
  • 3 tablespoons garlic finely chopped
  • ½ teaspoon ground black pepper
  • 1 tablespoon salt
  • 2 ¼ cups all purpose flour
  • 1 cup water
  • 1 teaspoon salt
  • 1 teaspoon black pepper ground
  • ¼ teaspoon sweet paprika
  • 2 tablespoons olive oil
  • 1 large white onion chopped
  • 1 green bell pepper chopped
  • 2 tomatoes chopped
  • 4 cups spinach well packed
  • 1 chayote peeled and cut in small cubes
  • 2 carrots peeled and cut in slices
  • 2 parsnips peeled and cut in slices
  • 2 medium potatoes peeled and cut in cubes
  • 2 medium white sweet potatoes peeled and cut in cubes, white sweet potatoes or yellow if you prefer
  • 2 malanga or Yautia. peeled and cut in cubes
  • 1 large green plantain peeled and cut in 2.5cm (1" slices)
  • 2 tablespoons beef bouillon powder
  • garlic powder to taste
  • salt to taste
  • pepper to taste
  • ½ of a hot pepper or 1/4 teaspoon hot sauce

Instructions
 

  • Juice lime and set aside. Rinse meat under running water. Clean meat with lime and rinse again with water. Pat dry and place in a bowl. Add parsley, salt, ground black pepper, garlic, scallions, thyme and lime juice. Marinate at least 2 hours or overnight. Boil meat first with its own juice. Add water gradually until meat is fully cooked. Once fully cooked, prepare the dumplings.
  • In a bowl, add flour, water, salt, black pepper, sweet paprika. Mix all ingredients until there are no lumps. (best to mix with your hands). With a spoon or with your hands form 2.5 cm (1") or 5 cm (2") dumplings. Set aside.
  • If using blue crabs, clean blue crab, remove shell and cut in half in center. Season either with seafood spice or your regular spice. Set aside.
  • In a large stockpot, at medium heat, add oil, onions and green peppers. Fry for about 2 - 3 minutes. Add spinach, chayote, carrot, tomatoes and parsnip. Fry all veggies for 4 - 5 minutes. Add 8 cups of water and cover to boil. Let veggies cook for about 7 - 8 minutes. Add meat and the remaining ingredients, including dumplings. Cover ajar and let boil until all ingredients including dumplings are fully cooked about 25 - 30 minutes. Add blue crabs if using and cook for another 10 - 15 minutes. Additional garlic powder, salt and pepper to taste. If mixture if too thick add additional water. Remove from heat and serve hot.

Notes

Bouillon is a traditional dish in Haiti usually prepared on Saturdays. It is full of root vegetables and leafy vegetables. It also contains meat and/or seafood. Many people prepare it with meat only or with seafood only or both.
Cooking time has not been defined because of meat and root vegetables variations.
If you need to learn how to clean blue crabs click on this link: http://www.bluecrab.info/cbyc.html

Nutrition

Serving: 6Calories: 799kcalCarbohydrates: 83gProtein: 37gFat: 36gSaturated Fat: 13gCholesterol: 108mgSodium: 2161mgPotassium: 1645mgFiber: 10gSugar: 13gVitamin A: 12364IUVitamin C: 60mgCalcium: 140mgIron: 9mg
Keyword Seafood Stew, soup, Soup Day
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Nutrition info is automatically generated and provided as a courtesy and as an estimate only.

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