Chukchi Patsas: A Hearty Delight from the Arctic

Ingredients

Chukchi Patsas differs from the original Greek Patsas in terms of ingredients and flavors. While Greek Patsas traditionally uses beef or lamb tripe, Chukchi Patsas incorporates reindeer or caribou meat, which is more readily available in the Arctic region. The Chukchi version also includes local herbs and spices, giving it a unique taste that reflects the flavors of the Arctic. We alse have the original recipe for Patsas, so you can check it out.

• 500g (1.1 lb) reindeer or caribou meat, cut into small pieces 500g (1.1 lb) reindeer or caribou meat, cut into small pieces
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 2 carrots, diced 2 carrots, diced
• 2 potatoes, diced 2 potatoes, diced
• 1 turnip, diced 1 turnip, diced
• 1 bay leaf 1 bay leaf
• 1 teaspoon dried thyme 1 teaspoon dried thyme
• 1 teaspoon dried rosemary 1 teaspoon dried rosemary
• Salt and pepper to taste Salt and pepper to taste
• Fresh parsley, chopped (for garnish) Fresh parsley, chopped (for garnish)
• Water for boiling Water for boiling

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 12g, 4g
• Carbohydrates (total, sugars): 20g, 4g
• Protein: 40g
• Fiber: 4g
• Salt: 1.5g

Preparation

1. 1.
   In a large pot, bring water to a boil and add the reindeer or caribou meat. Boil for 10 minutes to remove any impurities. Drain and rinse the meat.
2. 2.
   Return the meat to the pot and add the chopped onion, minced garlic, diced carrots, potatoes, and turnip.
3. 3.
   Add the bay leaf, dried thyme, dried rosemary, salt, and pepper to the pot. Stir well to combine.
4. 4.
   Pour enough water into the pot to cover all the ingredients. Bring to a boil, then reduce the heat to low and simmer for 2-3 hours, or until the meat is tender and the flavors have melded together.
5. 5.
   Remove the bay leaf from the pot. Taste and adjust the seasoning if needed.
6. 6.
   Serve the Chukchi Patsas hot, garnished with fresh parsley.

Treat your ingredients with care...

• Reindeer or caribou meat — Make sure to cut the meat into small pieces to ensure tenderness and even cooking.

Tips & Tricks

• If reindeer or caribou meat is not available, you can substitute it with lean beef or venison.
• For a spicier kick, add a pinch of chili flakes or a dash of hot sauce to the soup.
• Serve the Chukchi Patsas with a side of traditional Chukchi flatbread for a complete meal.

Serving advice

Chukchi Patsas is best served hot in deep bowls. Accompany it with a side of Chukchi flatbread or crusty bread to soak up the flavorful broth. Garnish each bowl with a sprinkle of fresh parsley for a pop of color.

Presentation advice

To enhance the presentation of Chukchi Patsas, arrange the tender meat and colorful vegetables on top of the soup. Drizzle a swirl of olive oil on the surface and sprinkle some additional chopped parsley for an appealing touch.