Caribou Soup2 Reviews
- Prep: 20 min
- Cook: 40 min
- Ready In: 1 hr
“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.” - by inupiaqcook
Original recipe yields 10 quarts
- 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.
Amount Per Serving (20 total)
- 118 cal
- 1.3 g
- 16.7 g
Based on a 2,000 calorie diet
Reviews (2)Rate This Recipe
"I am proud to see this recipe from my heritage, my mom was born in Noorvik, Alaska...." See more"
"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 cu..." See morep. 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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