Karelian hot pot
 | |
| Alternative names | Karelian stew, Karjalanpaisti |
|---|---|
| Type | Stew |
| Place of origin | Finland and Russia |
| Region or state | Karelia |
| Main ingredients | Meat (pork, beef, or lamb), black peppercorns |
 Cookbook: Karelian hot pot  Media: Karelian hot pot | |
The Karelian hot pot (British)[1] or Karelian stew (US)[2] (karjalanpaisti in Finnish) is a traditional meat stew originating from the region of Karelia. It is commonly prepared using a combination of pork and beef, but lamb can also be used. Along with the Karelian pasties (karjalanpiirakat), it is the most widely recognised Karelian food in Finland. In 2007, it was selected as the national dish of Finland by the readers of the Finnish tabloid Iltalehti.
The hot pot is usually seasoned with black peppercorns and salt. Other seasonings such as allspice and bay leaf may be used too. Common vegetables such as carrot, onion, and root vegetables are acceptable additions to the stew.
Like most other Karelian foods, the Karelian hot pot is traditionally braised (cooked in a pot (uuniruukku or potti in Finnish) placed inside an oven). In Karelia, it is usually referred to as merely 'oven stew' (uunipaisti). The term Karelian hot pot can be used to refer to nearly any food that contains meat and that is prepared in this traditional Karelian fashion.
Due to the scarceness of meat in the past, the hot pot was traditionally only prepared for festive occasions. As meat became more readily available during the 20th century, the dish became a common, everyday food throughout Finland.
See also
References
- ↑ Archived November 26, 2007, at the Wayback Machine.
- ↑ Fred Ferretti (1986-08-03). "Fare Of The Country - Finnish Stew Of Meaty Riches - Nytimes.Com". The New York Times. Finland. Retrieved 2016-01-02.