Wednesday, July 23, 2014


Karelian Hot Pot with Lingonberry Preserves and Mashed Potatoes

I made this dish on Tuesday, July 15, 2014 for Andy and me.  According to wikipedia, Karelian Hot Pot has been the national dish of Finland since 2007.  I found the recipe here and halved it.  It was very simple to prepare, requiring only a small bit of slicing and a slow cooker.  Given the unseasonably cool temperatures, this stew was surprisingly appropriate.  I heard on MPR that it hadn't been as cool on July 14 in Minnesota as it was yesterday since 1884.  It feels like fall!

This was good, but a little bland.  The allspice and pepper didn't really permeate the meat at all.  The meat was tender, but rather gray looking.  I thought that the lingonberry preserves were what really brought all of the components together.  The bright, tart, sweet flavor added a lot to the meat and potatoes; the preserves also added some color to an otherwise "blah" plate.

- 1 T. olive oil
- 1/2 lb. beef, cut into 1" pieces (I used stew meat)
- 1/2 lb. lamb, cut into 1" pieces (I used leg)
- 1/2 lb. pork, cut into 1" pieces (I used shoulder)
- large onion, sliced
- 1 tsp. peppercorns
- 4 whole allspice
- 1 bay leaf, broken in half
- 1/2 tsp. salt
- 1 1/2 c. water
(mashed potatoes and lingonberry preserves for serving)

1) Brown all of the meat in the olive oil.
2) Cover the bottom of a slow cooker with half of the onions.

3) Place half of the browned meat atop the onions.  Season with 1/2 tsp. peppercorns, 2 whole allspice, 1/2 of a bay leaf and 1/4 tsp. salt.

4) Repeat steps 2-3 with remaining ingredients.
5) Pour in water.  Cook on Low for 6 hours.

6) Serve with mashed potatoes and lingonberry preserves.
From Italy...super authentic, right?

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