🥩 Pápa (dried meat) Soup
This recipe requires several preparation steps, but is delicious and worth the preparation. The preparation teaches us to be patient and to think ahead to our winter needs. I suggest this is a simple soup so minimal ingredients work best. I make broth from left-over veggies and bones, so I sometimes use that or store-bought broth
Ingredients ● ● ● ● ● ● ●
Beef or bison roast Other dried ingredients such as timpsila (turnips) or corn Chopped onion (preferably sweet yellow) Cut-up potatoes Dried/frozen/can corn You could also add dried or fresh turnips or rutabagas Serve with biscuits or fry bread
Preparation 1. First with a beef or bison roast, slice the roast into thin slices preferably with the grain: a. In the winter, cutting small pieces works fine. In the summer when meat can be hung to dry it might be good to learn how to cut larger pieces. Dry the meat either by hanging it or by laying it on a cookie sheet with a wire rack so air can circulate. b. Drying can take a few to several days – the meat should be firm and dry. 2. Second, if adding other dried ingredients such as turnips or corn, please soak overnight or all day for an evening meal. I get timpsila (turnips) from home and they are dried to be used in the winter. I also dry corn each fall when sweet corn is in high season. 3. Third, to prepare soup, you may include any of the following ingredients: chopped onion (preferably sweet yellow), cut-up potatoes, dried/frozen/can corn. You could also add dried or fresh turnips or rutabagas. 4. Soak the meat until tender (3 or 4 hours in hot water works well), overnight is ok also. 5. To make soup, combine all the ingredients, cook until veggies are done, check the dried items for tenderness. Seasoning is also ok. 6. Serve with biscuits or fry bread.
Cheryl Crazy Bull
College Fund Community Cookbook | 41
