“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
Ingredients
Adjust Servings
Original recipe yields 10 quarts
Directions
- 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.
Nutrition
Amount Per Serving (20 total)
- Calories
- 118 cal
- 6%
- Fat
- 1.3 g
- 2%
- Carbs
- 16.7 g
- 5%
Based on a 2,000 calorie diet
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Reviews (2)
Rate This Recipe
"I am proud to see this recipe from my heritage, my mom was born in Noorvik, Alaska...." See more"
Pam-3BoysMama
"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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