Ingredients
- 4 juniper berries
- 4 potatoes
- 2 bay leaves
- 2 celery ribs
- 2 banana peppers
- 1 parsnip (peeled)
- 8 c water
- 1 lb caribou
- 1/2 c wine (white)
- 1/2 c green peas
- 1/2 c turnip
- 1/2 c cabbage
- 1 tb worcestershire sauce
- 1 slice carrot
Trim the meat from the bones and cube in coarse dice. Simmer the bones in water or stock with the bay leaves, juniper and cloves for about 2 hours. Remove the bones and strain the stock. Return the broth to the pot. In a skillet brown the meat in a little oil or bacon fat. Add to the pot. Add the remaining ingredients except the peas and simmer 1/2 hr or more. Add the peas minutes before serving. This soup is best re-heated the second day.