Chukchi Minestrone: A Hearty Fusion of Italian and Chukchi Flavors

Ingredients

In this Chukchi adaptation of the Italian minestrone, reindeer meat replaces the traditional Italian sausage or pancetta, adding a distinct flavor and texture to the soup. Additionally, Chukchi herbs and spices, such as Arctic thyme and wild garlic, are incorporated to infuse the dish with unique Arctic flavors. The Chukchi Minestrone also incorporates local Chukchi vegetables, such as sea buckthorn berries and Arctic potatoes, to further enhance the dish's authenticity and connection to the Chukchi culture. We alse have the original recipe for Minestrone dauno, so you can check it out.

• 500g (1.1 lb) reindeer meat, cubed 500g (1.1 lb) reindeer meat, cubed
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 onion, finely chopped 1 onion, finely chopped
• 2 carrots, diced 2 carrots, diced
• 2 celery stalks, diced 2 celery stalks, diced
• 3 garlic cloves, minced 3 garlic cloves, minced
• 1 can (400g/14oz) diced tomatoes 1 can (400g/14oz) diced tomatoes
• 1 liter (4 cups) reindeer or vegetable broth 1 liter (4 cups) reindeer or vegetable broth
• 200g (1 cup) cooked kidney beans 200g (1 cup) cooked kidney beans
• 200g (1 cup) cooked cannellini beans 200g (1 cup) cooked cannellini beans
• 200g (1 cup) chopped Arctic potatoes 200g (1 cup) chopped Arctic potatoes
• 100g (1/2 cup) sea buckthorn berries 100g (1/2 cup) sea buckthorn berries
• 1 tablespoon Arctic thyme 1 tablespoon Arctic thyme
• 1 tablespoon wild garlic, chopped 1 tablespoon wild garlic, chopped
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 12g, 3g
• Carbohydrates (total, sugars): 30g, 8g
• Protein: 30g
• Fiber: 8g
• Salt: 1.5g

Preparation

1. 1.
   In a large pot, heat the olive oil over medium heat. Add the reindeer meat and cook until browned on all sides. Remove the meat from the pot and set aside.
2. 2.
   In the same pot, add the chopped onion, carrots, celery, and minced garlic. Sauté until the vegetables are tender.
3. 3.
   Return the browned reindeer meat to the pot and add the diced tomatoes, reindeer or vegetable broth, kidney beans, cannellini beans, chopped Arctic potatoes, sea buckthorn berries, Arctic thyme, and wild garlic.
4. 4.
   Bring the soup to a boil, then reduce the heat to low and let it simmer for 30 minutes, or until the flavors have melded together and the vegetables are cooked through.
5. 5.
   Season with salt and pepper to taste.
6. 6.
   Serve the Chukchi Minestrone hot, garnished with fresh Arctic thyme and wild garlic.

Treat your ingredients with care...

• Reindeer meat — Ensure the meat is properly thawed before cooking. If reindeer meat is not available, you can substitute it with lean beef or venison.
• Sea buckthorn berries — If fresh sea buckthorn berries are not available, you can use frozen berries or substitute them with cranberries for a similar tart flavor.

Tips & Tricks

• To enhance the Chukchi flavors, you can add a small amount of reindeer bone broth to the soup.
• If you prefer a spicier soup, you can add a pinch of Chukchi chili flakes or a dash of hot sauce.
• Serve the Chukchi Minestrone with a dollop of sour cream or yogurt for added creaminess.
• This soup tastes even better the next day, so consider making a larger batch for leftovers.
• Don't skip the garnish of fresh Arctic thyme and wild garlic, as it adds a burst of freshness to the dish.

Serving advice

Serve the Chukchi Minestrone as a main course, accompanied by crusty bread or traditional Chukchi flatbread. It pairs well with a simple green salad or pickled vegetables on the side.

Presentation advice

Present the Chukchi Minestrone in rustic bowls, showcasing the vibrant colors of the soup and its hearty ingredients. Sprinkle some fresh Arctic thyme leaves and wild garlic on top for an appealing garnish.