Tag: allspice

Lohikeitto – Finnish Salmon Soup Recipe

Ingredients (4-6 servings):

  • 500 g salmon fillet
  • 50 g butter
  • 1 large onion
  • 1 l fish stock, or other stocks, or water
  • 3-4 potatoes
  • 2 carrots
  • 1 bunch of fresh dill leaves
  • 200 ml heavy cream
  • 1/4 teaspoon allspice
  • salt and pepper to taste

Preparation method:

  1. Skin the salmon fillet and cut them in 2 cm cubes.
  2. Slice the carrots.
  3. Peel and dice the potatoes.
  4. Chop the onion.
  5. Chop the dill leaves.
  6. Melt the butter in a pot and saute the chopped onions for about 5 minutes, until softened.
  7. Meanwhile, prepare the stock: cook the mackerel in about 1-1.5 litres of water for about 10 minutes until the fish is cooked through.
  8. Reserve the fish for separate consumption, we’ll use only the stock for the recipe.
  9. While the leeks are cooking, put 5 cups of water and the reserved fish skin in a saucepan and bring to a boil, turn down the heat and simmer gently for 10 minutes.
  10. Add to the pot the salmon skin, cubed potatoes, sliced carrots and the fish stock.
  11. Cook for 10-15 minutes, until the potatoes and carrots are cooked. Remove the salmon skin.
  12. Add to the soup pot the cubed salmon, the cream, half of the chopped dill and cracked allspice.
  13. Bring back to boil and simmer over low heat a few minutes, until the fished is just cooked. Season with salt and freshly ground black pepper to taste.
  14. Serve hot with some extra chopped dill on top.

Flaczki – Polish Tripe Soup Recipe

Ingredients (6 servings):

  • 500 g beef tripe precooked and sliced
  • 500 g beef meat and bones (prepackaged soup mix)
  • 3 carrots
  • 1/2 celery root
  • a bunch of parsley leaves
  • 1/2 teaspoon marjoram
  • 6-10 whole allspice berries
  • 10 os so whole black peppercorns
  • 2 bay leaves
  • 1 tablespoon hot paprika (I used a chilli pepper)
  • 1 tablespoon sweet paprika
  • 6 ounces tomato paste
  • salt to taste

Preparation method:

  1. Julienne the carrots and half of the celery root.
  2. Chop the parsley leaves.
  3. Cut the beef meat into large cubes.
  4. Place the tripe and the beef soup meat and bones with enough water to cover in a large soup pot. Season with plenty of salt.
  5. Bring to boil and then reduce heat and simmer over medium heat for 1-2 hours, until tripe is cooked.
  6. Add the bay leaves, black peppercorns, chilli pepper, sweet paprika, tomato paste, allspice and marjoram.
  7. Add the carrot sticks, celery root sticks and broth, or water to cover them all. Bring to boil and simmer until vegetables are tender.
  8. Add the chopped parsley leaves and cook for 2 more minutes.
  9. Serve hot with some extra chopped parsley on top.
  10. In Polish, tripe soup is known as flaki zupa (FLAH-kee) or just flaczki (FLAHTCH-kee), which also literally means “guts.” Typically, Polish tripe soup is made with beef tripe and is considered one of the national soups of Poland, especially since it is touted to have been eaten by King Władysław II Jagiełło.
    While recipes vary by region, in addition to beef tripe, vegetables, beef broth, and marjoram are included and sometimes tomatoes or tomato paste, and other spices are added. Some versions feature a clear broth, while others are creamed. This recipe is made in the Warsaw style (flaki po Warzawsku).

Pork Stew with Savoy Cabbage Recipe

Pork Stew with Savoy Cabbage 16

Ingredients (about 10 servings):

  • 750-1000 g porkPork Stew with Savoy Cabbage 01
  • 2 tablespoons pork fat
  • 750-1000 g pork fresh sausages
  • 2 large carrots
  • 1 small celery root
  • 1 tablespoon sweet paprika
  • 4 bay leaves
  • 4 allspice berries
  • 10-15 black peppercorns
  • 1/2 head large Savoy cabbagePork Stew with Savoy Cabbage 13
  • 1 medium leek
  • 2 red onions
  • 1 head of garlic
  • 200 ml semi-sweet white wine
  • 2 tablespoons mustard
  • 1 celery stalkPork Stew with Savoy Cabbage 11
  • 1 teaspoon chilli flakes
  • salt to taste

Preparation method:

  1. Cut the pork meat into 2 cm thick, 5-7 cm long strips.Pork Stew with Savoy Cabbage 02
  2. Chop the onion.  Pork Stew with Savoy Cabbage 03
  3. Melt the pork fat in a large pot, cast iron if available.
  4. Add the meat and fry over medium heat for 5 minutes, turning once.Pork Stew with Savoy Cabbage 04
  5. Add the chopped onion and continue frying for 2 minutes, stirring.Pork Stew with Savoy Cabbage 05
  6. Add the cleaned but still whole garlic cloves, chilli flake and paprika and stir-fry for another minute.Pork Stew with Savoy Cabbage 07
  7. Slice the carrots and celery root and add to the pot.Pork Stew with Savoy Cabbage 09Pork Stew with Savoy Cabbage 08Pork Stew with Savoy Cabbage 10
  8. Add the whole black peppercorns, crushed allspice, bay leaves, mustard.
  9. Add the wine and enough water to cover the meat and the other ingredients.
  10. Slice roughly the celery stalks and leeks.Pork Stew with Savoy Cabbage 12
  11. After about 30-45 minutes of cooking add to the pot the whole sausages and the sliced celery and leeks. Add water enough to cover all the ingredients.
  12. Cook for another 20 minutes.
  13. Chop the Savoy Cabbage and add to the cooking pot.Pork Stew with Savoy Cabbage 14
  14. Cook until cabbage is done about 20-25 minutes.Pork Stew with Savoy Cabbage 15
  15. Serve while still hot.Pork Stew with Savoy Cabbage 17