Bob Katajamaki’s Mojakka
Submitted by Rachel Globensky
|2 Tbsp butter1 Tbsp oil 1 ½ – 2 lbs beef, pork, lamb, or even chicken||Over medium heat melt butter and oil in a heavy-bottomed soup pot. Cube up whatever meat you have on hand, and brown on all sides. Pour in enough water to cover meat + 2 inches. Bring pot to a boil, cover, and simmer for an hour or two – meat should be tender. If it’s not, simmer longer!|
|3-4 potatoes, peeled and cubed1 large onion, diced3 carrots, peeled and diced1 small turnip or rutabaga, peeled and cubed5 whole allspice5 peppercorns||Stir in veggies, allspice, and peppercorns. And add in a little more water, if needed. Cook 20-30 minutes, until the veggies are tender, but not mushy.|
|Salt & pepper( ¼ c cold water & 1 Tbsp cornstarch)*||Taste, and season with salt and pepper.|
*for a slightly thicker ‘stew’ consistency, mix cornstarch & cold water together into a slurry, and stir into hot soup.
Serve with rye bread and butter.