viking stew

Soups & Salads

Viking Stew

This Viking stew, made with meat, berries, mushrooms, plenty of fresh herbs, and root vegetables typically available to the Vikings, is a seemingly primitive dish with a remarkably sophisticated flavor. It works with any meat, so if you cannot hunt for wild boar, do not be dismayed—you can still make it!

Ingredients

  • 4 1/2 pounds boneless pork shoulder roast, cut into 2- to 3-inch chunks
  • 3 teaspoons kosher salt, or to taste
  • 1/4 cup honey
  • 1 cup fresh blackberries, or other fresh berries
  • 2 tablespoons lingonberry jam
  • 6 cups cold water
  • 3 cloves garlic, peeled
  • 1 teaspoon dried thyme
  • 1 teaspoon ground coriander
  • 1 yellow onion, cut into large dice
  • 2 leeks, washed thoroughly, cut into 1-inch pieces
  • 10 large brown mushrooms, halved
  • 1 small green cabbage, cut into 1-inch pieces
  • 3 large carrots, peeled and cut into 2-inch pieces
  • 2 fennel bulbs, halved and cut into 1/4-inch strips
  • 1/4 cup torn cilantro leaves
  • 1/4 cup chopped fresh dill
  • 2 tablespoons fresh thyme leaves

Directions

  • Add pork to a large soup pot or Dutch oven. Add salt, honey, berries, lingonberry jam, and cold water, and turn the heat to high.
  • While stew is coming to a boil, add garlic, dry thyme, and ground coriander. When mixture comes to a rolling boil, reduce heat to low, and simmer gently for 45 minutes, stirring occasionally.
  • Stir in onion, leeks, and mushrooms, and simmer until meat is almost, but not quite fork tender, about 45 minutes more.
  • Stir in cabbage, carrots, and fennel; continue to simmer until vegetables and meat are very tender, about 30 minutes.
  • Season to taste with salt. Serve with fresh herbs scattered over the top.

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