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Suaasat

The everyday soup of Greenland: bone-in seal or reindeer meat simmered slowly with onion, potato and a little rice or barley, seasoned with nothing more than bay leaf, salt and pepper so the flavour of the meat and its own fat carries the broth.

MainsUnder 400 kcal
115 min15 prep · 100 cookEasy257 kcalper serving
Suaasat

Instructions

  1. Rinse 200 g of bone-in seal or reindeer meat under cold water and pat dry. Leave the bone in and any fat attached, the broth takes its whole character from it, and no oil or butter is added at any point.
  2. Put the meat in a heavy pot with 500 ml of cold water, set over medium heat and bring slowly to a bare boil. As it heats, skim off the grey foam with a spoon until the surface runs clear, about 5 minutes of skimming; this keeps the finished soup clean-tasting.
  3. Add a bay leaf and 1 of roughly chopped onion. Lower the heat until the surface only trembles, cover with the lid ajar and simmer for 1 hour 15 minutes, topping up with a little boiling water if the meat is not covered. It is ready when the meat pulls away from the bone with no resistance.

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Per serving

257kcal
6gprotein
58gcarbs
0gfat
6gfibre

Computed from the ingredients against a food database, not estimated. The full nutrient table is in the app.

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