Latvian-style Hot Pot

Ingredients

While the original Chinese hot pot typically features a variety of Asian ingredients and flavors, this Latvian adaptation incorporates local Latvian ingredients and spices to create a unique fusion of flavors. The use of traditional Latvian vegetables and herbs adds a distinct taste to the dish. We alse have the original recipe for Hot Pot, so you can check it out.

• 500g (1.1 lb) beef, thinly sliced 500g (1.1 lb) beef, thinly sliced
• 500g (1.1 lb) pork, thinly sliced 500g (1.1 lb) pork, thinly sliced
• 500g (1.1 lb) chicken, thinly sliced 500g (1.1 lb) chicken, thinly sliced
• 500g (1.1 lb) potatoes, peeled and cubed 500g (1.1 lb) potatoes, peeled and cubed
• 2 carrots, sliced 2 carrots, sliced
• 1 onion, thinly sliced 1 onion, thinly sliced
• 2 garlic cloves, minced 2 garlic cloves, minced
• 1 leek, sliced 1 leek, sliced
• 1 celery stalk, sliced 1 celery stalk, sliced
• 1 bay leaf 1 bay leaf
• 1 teaspoon caraway seeds 1 teaspoon caraway seeds
• 1 teaspoon dried thyme 1 teaspoon dried thyme
• 1 teaspoon paprika 1 teaspoon paprika
• Salt and pepper to taste Salt and pepper to taste
• 2 liters (8 cups) beef or vegetable broth 2 liters (8 cups) beef or vegetable broth
• Fresh parsley, chopped (for garnish) Fresh parsley, chopped (for garnish)

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 15g, 5g
• Carbohydrates (total, sugars): 30g, 5g
• Protein: 45g
• Fiber: 6g
• Salt: 2g

Preparation

1. 1.
   In a large pot, heat some oil over medium heat. Add the onions and garlic, and sauté until translucent.
2. 2.
   Add the beef, pork, and chicken to the pot, and cook until browned.
3. 3.
   Add the potatoes, carrots, leek, celery, bay leaf, caraway seeds, thyme, paprika, salt, and pepper. Stir well to combine.
4. 4.
   Pour in the beef or vegetable broth, and bring to a boil. Reduce the heat to low, cover the pot, and simmer for about 1 hour, or until the meat is tender and the flavors have melded together.
5. 5.
   Remove the bay leaf before serving. Garnish with fresh parsley.

Treat your ingredients with care...

• Beef — For a more tender result, choose a cut of beef suitable for slow cooking, such as chuck or brisket.
• Pork — Opt for lean cuts of pork, such as tenderloin or loin, to keep the dish healthier.
• Chicken — Use boneless, skinless chicken breasts or thighs for easy slicing and quick cooking.

Tips & Tricks

• To enhance the flavor, you can marinate the meat in a mixture of soy sauce, ginger, and garlic for 30 minutes before cooking.
• Serve the hot pot with a side of Latvian rye bread for a traditional touch.
• Feel free to add other Latvian vegetables like turnips or parsnips for additional flavor and texture.
• Adjust the spiciness by adding a pinch of Latvian chili flakes or paprika.
• Leftovers can be stored in the refrigerator for up to 3 days and reheated for a quick and delicious meal.

Serving advice

Serve the Latvian-style Hot Pot in individual bowls, allowing each person to customize their own toppings and seasonings. Provide a variety of Latvian condiments such as sour cream, horseradish, and mustard for a unique flavor experience.

Presentation advice

Present the Latvian-style Hot Pot in a large, colorful serving dish, showcasing the vibrant vegetables and tender meat. Garnish with a sprinkle of fresh parsley for a pop of green.