Bob Katajamaki’s Mojakka
serves 6
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. |