Chukchi Tropanec Delight

Ingredients

In this Chukchi adaptation of Tropanec, the traditional Slovenian ingredients are replaced with Chukchi staples. Reindeer meat takes center stage, adding a unique and authentic flavor to the dish. Chukchi spices, known for their aromatic and smoky qualities, are used to enhance the taste profile. The cooking techniques are also modified to suit the Chukchi culinary traditions, ensuring an authentic and delicious result. We alse have the original recipe for Tropanec, so you can check it out.

• 500g (1.1 lb) reindeer meat, cut into bite-sized pieces 500g (1.1 lb) reindeer meat, cut into bite-sized pieces
• 3 tablespoons Chukchi spice blend (a mix of smoked paprika, coriander, cumin, and black pepper) 3 tablespoons Chukchi spice blend (a mix of smoked paprika, coriander, cumin, and black pepper)
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 2 onions, finely chopped 2 onions, finely chopped
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 4 potatoes, peeled and diced 4 potatoes, peeled and diced
• 3 carrots, peeled and sliced 3 carrots, peeled and sliced
• 2 cups (470ml) reindeer or beef broth 2 cups (470ml) reindeer or beef broth
• Salt, to taste Salt, to taste
• Fresh parsley, for garnish Fresh parsley, for garnish

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 12g, 3g
• Carbohydrates (total, sugars): 30g, 4g
• Protein: 30g
• Fiber: 5g
• Salt: 1.5g

Preparation

1. 1.
   In a bowl, combine the reindeer meat and Chukchi spice blend. Mix well to ensure the meat is evenly coated. Let it marinate for at least 30 minutes.
2. 2.
   Heat the vegetable oil in a large pot over medium heat. Add the onions and garlic, and sauté until they turn golden brown.
3. 3.
   Add the marinated reindeer meat to the pot and cook until it is browned on all sides.
4. 4.
   Add the potatoes, carrots, and reindeer or beef broth to the pot. Season with salt to taste.
5. 5.
   Bring the mixture to a boil, then reduce the heat to low. Cover the pot and simmer for about 1 hour, or until the meat is tender and the vegetables are cooked through.
6. 6.
   Serve the Chukchi Tropanec hot, garnished with fresh parsley.

Treat your ingredients with care...

• Reindeer meat — Ensure the meat is properly marinated to enhance its flavor and tenderness.
• Chukchi spice blend — Adjust the amount of spice blend according to your preference for smokiness and spiciness.

Tips & Tricks

• If reindeer meat is not available, you can substitute it with venison or beef.
• For an extra burst of flavor, add a splash of Chukchi berry juice to the dish.
• Serve the Chukchi Tropanec with traditional Chukchi flatbread for an authentic experience.
• Experiment with different vegetables, such as turnips or parsnips, to add variety to the dish.
• To make the dish more hearty, you can add a handful of wild mushrooms during the cooking process.

Serving advice

Chukchi Tropanec is best served hot, straight from the pot. Accompany it with a side of Chukchi flatbread and a dollop of sour cream to balance the flavors.

Presentation advice

Present the Chukchi Tropanec in a rustic clay pot or a wooden bowl to enhance the traditional feel. Garnish with fresh parsley for a pop of color.