Viking Stew

This Viking stew may seem simple, but it's bursting with sophisticated flavors. Made with a variety of meats, berries, mushrooms, and root vegetables commonly found during the Viking era, this hearty dish is a true taste of history.

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Prep Time 30

Cook Time 2

Total Time 2 30

Servings: 6 servings

Course: Main Course

Cuisine: Nordic

Calories: 500

Ingredients Equipment Method Nutrition Notes

Ingredients

Main Ingredients

2041 g boneless pork shoulder roast cut into 2- to 3-inch chunks
3 cucchiaino kosher salt or to taste
60 ml honey
240 ml fresh blackberries or other fresh berries
30 ml lingonberry jam
1440 ml cold water
3 g garlic peeled
1 cucchiaino dried thyme
1 cucchiaino ground coriander
1 g yellow onion cut into large dice
2 g leeks washed thoroughly, cut into 1-inch pieces
10 g large brown mushrooms halved
1 g small green cabbage cut into 1-inch pieces
3 g large carrots peeled and cut into 2-inch pieces
2 g fennel bulbs halved and cut into 1/4-inch strips
60 ml torn cilantro leaves
60 ml chopped fresh dill
30 ml fresh thyme leaves

Equipment

Dutch Oven

Method

In a large soup pot or Dutch oven, combine the pork, salt, honey, berries, lingonberry jam, and cold water. Bring to a boil over high heat.
Add garlic, dried thyme, and ground coriander while the stew is coming to a boil. Once boiling, reduce the heat to low and simmer gently for 45 minutes, stirring occasionally.
Stir in the onion, leeks, and mushrooms, and continue simmering until the meat is almost tender, about 45 minutes.
Add the cabbage, carrots, and fennel to the pot. Simmer until the vegetables and meat are very tender, around 30 minutes.
Season with salt to taste. Serve the stew with fresh herbs sprinkled over the top.

Nutrition

Calories: 500kcalCarbohydrates: 35gProtein: 40gFat: 20gSaturated Fat: 7gCholesterol: 100mgSodium: 1200mgPotassium: 800mgFiber: 8gSugar: 10gVitamin A: 850IUVitamin C: 50mgCalcium: 80mgIron: 5mg

Notes

Feel free to use any type of meat for this stew. For a smoother texture, blend the blackberries and strain the mixture to remove the seeds before adding it to the stew. You can also incorporate other root vegetables like turnips, beets, and rutabagas for an authentic Viking touch.