Soup Recipes

Bob Katajamaki’s Mojakka
serves 6
Submitted by Rachel Globensky

Cook along video

2 Tbsp butter1 Tbsp oil 1 ½ – 2 lbs beef, pork, lamb, or even chickenOver 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 peppercornsStir 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.