Venezuelan Hallaca Soup with Plantain Dumplings
A Hearty Tradition in a Bowl
Taste the Venezuelan tradition with this flavorful soup, generously filled with aromatic Hallaca flavors and soft plantain dumplings.
- 3 h 30 min
- 6
- Advanced
Ingredients
For the Soup Base
For the Hallaca Filling
For the Plantain Dumplings
For the Garnish
Preparation
Marinating the Hallaca Filling
Combine Ingredients
In a bowl, combine the beef, pork, olives, raisins, and capers.
Add Spices
Add cumin and oregano; mix well.
Chill
Let it marinate in the fridge for at least 1 hour.
Preparing the Plantain Dumplings
Mix Dough
In a mixing bowl, combine the mashed plantains, cornmeal, butter, and salt.
Dip your hands in water while forming the dumplings for smoother texture.
Knead
Knead until a dough forms.
Shape Dumplings
Roll into small dumplings of 1-inch diameter.
Ensure dumplings are well-formed; poorly shaped dumplings can disintegrate in the soup.
Cooking Process
Soup Base
Sauté onions, garlic, and bell pepper in a large pot over medium heat until soft.
Add Ingredients
Stir in tomatoes, chicken, and stock. Bring to a boil, then reduce heat and simmer.
Adding Dumplings
After 1 hour of simmering, add plantain dumplings and hallaca filling; cook until dumplings rise to the surface.
Plating & Serving
Venezuelan Hallaca Soup with Plantain Dumplings
Venezuelan Hallaca Soup with Plantain Dumplings
Plating & Serving
Serve the soup hot in deep bowls, ensuring each serving includes both the Hallaca filling and plantain dumplings.