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Suaasat: recipe illustration
Soups

Suaasat

Suaasat is the national soup of Greenland, a broth of meat and large pieces of game simmered for a long time with barley or rice. A family dish above all, it is eaten hot in winter, often after a day of hunting or fishing.

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Ingredients

Ingredients

Spices & seasoning

Optional extras

On the side

Instructions

  1. Cut the meat into large 3 cm cubes, then brown them in the oil over high heat for 5 minutes, in small batches so they colour well.
  2. Add the sliced onions and the sliced leek and let them soften for 3 minutes, stirring.
  3. Pour in the cold water, bring to the boil and skim the surface carefully.
  4. Add the bay leaf, the peppercorns and the salt, then simmer, covered, for 1 hour.
  5. Stir in the rinsed barley and the sliced carrots, then continue cooking for 30 minutes.
  6. Add the potato chunks and the cabbage if using, and cook for another 20 minutes until the vegetables are tender and the meat falls apart easily.
  7. Adjust the seasoning, remove the bay leaf and serve very hot with the rye bread.

Variations and tips

Quick version. Replace the meat with 400 g of beef brisket cut into cubes and shorten the meat cooking to 45 minutes.

With what you can find here. Reindeer is rare in France: braising beef or lamb gives a very faithful result.

More ideas

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Original Ecomely recipe.