Karelian meat pot

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Ingredients for Karjalanpaisti:
beef (above), lamb, pork neck, veal (from left to right) and in between marrowbones of
bay leaves , allspice, dill, onions and potatoes
Karelian casserole after two hours of cooking
ready-made dish with mashed potatoes and beetroot

Karelian meat pot ( Finnish : karjalanpaisti , literally: Karelian roast ) is a traditional one- pot dish from Karelia . The main ingredients are diced meat (a mix of beef, pork, veal and lamb), water, onions, salt, pepper and bay leaves and, as almost always in Finland, allspice. The Karelian meat pot is also known as Karelian mess and is largely equivalent to a goulash.

When preparing it, it is essential that the temperature is low (approx. 100 degrees Celsius) and that the cooking time is as long as possible (preferably overnight). In the past, the dish was traditionally cooked in stone pots in the oven or in the sauna . Karelian meat pot is often served with boiled potatoes or with mashed potatoes as well as pickled cucumbers and sweet and sour pickled beetroot .

The amounts of the different types of meat vary in the recipes; it is considered a holiday dish if only meat and onions are used. The proportion of beef or beef and veal is roughly the same as the proportion of pork and lamb (or mutton) combined. The dish can be stretched with pork liver , veal kidneys or beetroot , then it is more suitable for everyday use. A finer version is the use of cod liver ("cod liver"). At a temperature of 80 ° C, the cooking time is 6–10 hours. If the cooking temperature is below 100 ° C, the amount of water must be measured very precisely right from the start, for 1 kg of meat this is approx. 0.5 liters. If you cook briefly above 100 ° C, you can influence the amount of liquid by covering the pot with a lid or leaving it without.

While the Karelian meat pot was previously only known in Karelia, today the dish is widespread throughout Finland and is now considered a typical “Finnish dish”. Mixing different types of meat is common in Finnish cuisine, meat and fish are also mixed. For example, anchovies are sometimes used in the Karelian meat pot instead of salt .

literature

  • Eeva Strehmel: "Traditional Finnish home dishes" , Traute Warnke Verlag, Reinbek, 3rd edition 1994, ISBN 978-3980159180 , page 25
  • Hannelore Hellquist, Helvi Wendeler: "Finnish cooking, roasting and baking, everyday Finnish life in the kitchen" , J. Latka Verlag Bonn 1986, ISBN 3925068031 , page 63
  • Anna-Leena Härkönen: "The soup's true essence" , Heiner Labonde Verlag Grevenbroich 2004, ISBN 3-937507-03-5 , page 57
  • Anna-Maija Tanttu, Juha Tanttu: "Kitchen art and way of life in Finland" , Otava Verlag Keuruu, 3rd edition 1995, ISBN 951-1-10880-8 , page 59

Individual evidence

  1. ↑ Have you ever had a Finnish lunch? →  Karelian meat pot (Karjalanpaisti) . Prescription on Finland.de (joint Internet portal of the Embassy of Finland in Berlin and the Consulate General of Finland in Hamburg) from September 5, 2005. Accessed on May 27, 2012.
  2. ^ Veikko Anttila, Ilmar Talve: Finnish folklore. Material and social culture. Buske Verlag, Hamburg 1980, ISBN 3-87118-418-7 , p. 74 ( limited preview in Google Book Search ).