Ingredients
- 4 juniper berries
- 4 potatoes
- 2 bay leaves
- 2 celery ribs
- 2 banana peppers
- 1 parsnip (peeled)
- 1,900 ml water
- 425 gr caribou
- 120 ml wine (white)
- 100 gr green peas
- 50 gr turnip
- 45 gr cabbage
- 16 ml 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 half hr or more. Add the peas minutes before serving. This soup is best re-heated the second day.