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Caribou Soup

Caribou Soup

  • Prep

    20 m
  • Cook

    40 m
  • Ready In

    1 h
inupiaqcook

inupiaqcook

A modern version of the staple meat of the Inupiaq Eskimo of the North Slope of Alaska, will also work with most game meats (such as moose). If possible, add a few caribou bones at the beginning to enhance the flavor.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 20 servings

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Nutrition

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  • Calories:
  • 118 kcal
  • 6%
  • Fat:
  • 1.3 g
  • 2%
  • Carbs:
  • 16.7g
  • 5%
  • Protein:
  • 9.3 g
  • 19%
  • Cholesterol:
  • 28 mg
  • 9%
  • Sodium:
  • 92 mg
  • 4%

Based on a 2,000 calorie diet

Directions

  1. Place the caribou in a 12-quart stockpot with enough water to cover by 2 inches; add the potatoes, tomatoes, garlic, carrots, onion, bay leaf, and crushed red pepper. Season with salt and pepper, and bring the mixture to a boil over medium-high heat. Add the rice and reduce heat to medium-low. Continue cooking until the rice is tender, about 40 minutes. Remove bay leaf to serve.
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Reviews

only1rubyeskimo
10

only1rubyeskimo

7/27/2010

I am proud to see this recipe from my heritage, my mom was born in Noorvik, Alaska.

Pam-3BoysMama
9

Pam-3BoysMama

1/3/2011

This is delicious soup, but I did have to make some modifications. The recipe, as written, really doesn't call for enough liquid to cook the rice. I both added liquid AND decreased the rice to one cup. I still needed to add more water before serving as it was no longer really soup. I also added several beef boullion cubes for more depth of flavor. My stewed tomatoes were very large chunks, so I chopped them into small pieces. I was fresh out of caribou, so I used white-tailed deer venison (plentiful in my area). Thanks for a tasty recipe.

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