Haitian Soup Bouyon (Bouillon)

Prepare the Meat

1. Clean the beef by rubbing it with half a lime or covering it with white vinegar and then rinse it with water.
2. Season the beef with the garlic, onion, scallions, thyme, salt, and pepper.
3. Let marinate for 30 minutes (optional).

Start the Soup

1. Heat the extra-virgin olive oil in a large pot over medium heat.
2. Add the beef and brown lightly.
3. Stir in the tomato paste and let cook for 1 to 2 minutes.
4. Add enough water to cover the meat (about 6 cups).
5. Add the bouillon cube(s), if using.
6. Simmer for 45 to 60 minutes, until the meat is cooked through and tender.
7. Add the root vegetables, in this order, and cook for 20 minutes:

1. 1. Yams
   2. Malangas
   3. Plantains
   4. Potatoes
   5. Carrots
   6. Celery
   7. Chayote

Make the Dumplings

1. While the vegetables are cooking, make the dumplings. Combine the dry ingredients first, mixing the flour and salt together in a bowl.
2. Add the liquids to the bowl. Slowly pour in the water and add the oil or melted butter, if you’re using it.
3. Form the dough. Mix and knead until the dough becomes firm and smooth. If it feels too dry, add a small splash of water. If it’s too sticky, sprinkle in a little more flour.
4. Portion the dough. Pinch off small pieces from the dough — these will become your dumplings. Roll each piece between your hands or on a clean surface to form long strips or small oval shapes, depending on your preference.

Add the Dumplings

1. Drop the dumplings into the pot.
2. Add the Scotch bonnet (whole), if using.
3. Cook for 10 to 15 minutes.

Finish the Soup

1. Add the spinach.
2. Add the watercress.
3. Taste and adjust seasonings of salt and pepper as desired.
4. Simmer for 5 more minutes.

Serve the Soup

1. Serve hot. Soup Bouyon should be thick and hearty.