Zygmuntówka with a Chukchi Twist

Ingredients

In this Chukchi-inspired version of Zygmuntówka, we substitute the traditional beef with tender reindeer meat, adding a unique flavor and texture to the dish. Additionally, we incorporate Chukchi ingredients such as sea buckthorn berries and Arctic herbs to enhance the taste profile and give it an Arctic twist. We alse have the original recipe for Zygmuntówka, so you can check it out.

• 500g (1.1 lb) reindeer meat, cubed 500g (1.1 lb) reindeer meat, cubed
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 2 carrots, peeled and diced 2 carrots, peeled and diced
• 2 parsnips, peeled and diced 2 parsnips, peeled and diced
• 2 potatoes, peeled and diced 2 potatoes, peeled and diced
• 1 turnip, peeled and diced 1 turnip, peeled and diced
• 1 cup sea buckthorn berries 1 cup sea buckthorn berries
• 1 liter (4 cups) beef broth 1 liter (4 cups) beef broth
• 1 bay leaf 1 bay leaf
• 1 teaspoon dried thyme 1 teaspoon dried thyme
• Salt and pepper to taste Salt and pepper to taste
• Fresh herbs (such as dill or parsley) for garnish Fresh herbs (such as dill or parsley) for garnish

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 12g, 3g
• Carbohydrates (total, sugars): 25g, 8g
• Protein: 35g
• Fiber: 6g
• Salt: 1.5g

Preparation

1. 1.
   Heat the vegetable oil in a large pot 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 and minced garlic. Sauté until the onion becomes translucent.
3. 3.
   Add the diced carrots, parsnips, potatoes, and turnip to the pot. Cook for a few minutes until the vegetables start to soften.
4. 4.
   Return the browned reindeer meat to the pot. Pour in the beef broth and add the bay leaf and dried thyme. Season with salt and pepper 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 flavors have melded together.
6. 6.
   Stir in the sea buckthorn berries and cook for an additional 5 minutes.
7. 7.
   Remove the bay leaf from the pot. Serve the Zygmuntówka with a Chukchi Twist hot, garnished with fresh herbs.

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 sea buckthorn juice as a substitute.

Tips & Tricks

• For a richer flavor, marinate the reindeer meat in a mixture of soy sauce, garlic, and herbs for a few hours before cooking.
• If you prefer a thicker stew, you can add a tablespoon of flour or cornstarch mixed with water to the pot during the last few minutes of cooking.

Serving advice

Serve the Zygmuntówka with a Chukchi Twist in deep bowls, accompanied by crusty bread or traditional Chukchi flatbread. This hearty stew is perfect for warming up during cold winter days.

Presentation advice

Garnish each serving of Zygmuntówka with a Chukchi Twist with a sprig of fresh herbs, such as dill or parsley, to add a pop of color and freshness to the dish. Serve it in rustic bowls to enhance the cozy and inviting presentation.