Caribou Soup
Submitted by yolanda
Bone broth caribou soup loaded with potatoes, carrots, parsnips, turnip, and cabbage, seasoned with juniper berries and white wine. Even better the next day.
YIELD
8 servingsPREP
15 minCOOK
2 hrsREADY
2 hrsThis is the soup you make when you’ve got caribou bones and a cold day stretching out ahead of you.
The bones simmer for two hours with bay leaves, juniper berries, and cloves, building a rich, aromatic broth that’s the foundation for everything else.
Browned caribou cubes go back in along with potatoes, carrots, parsnips, turnip, cabbage, celery, and banana peppers, plus a splash of white wine and Worcestershire for savory depth.
Green peas drop in right at the end to keep their color and snap.
And here’s the thing about this soup: it’s better on day two after a night in the fridge, when all those flavors settle in and deepen.
Kitchen Tips
- Strain the bone broth through a fine mesh sieve or cheesecloth. Nobody wants to bite into a rogue clove or juniper berry.
- Brown the cubed meat in batches in a hot skillet with a little bacon fat for extra flavor. Don’t crowd the pan.
- Cut your root vegetables roughly the same size so they cook evenly and you get tender pieces all at the same time.
- Make a double batch and freeze it in portions. This is the kind of soup you’ll want waiting for you after a long day outdoors.
Ingredients
Directions
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 ½ hr or more.
Add the peas minutes before serving.
This soup is best re-heated the second day.
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