Prep 10 mins
Cook 3 hrs
A staple soup of Finland served with bread.
- 3 lbs boneless beef roast
- 2 tablespoons margarine
- 4 1⁄2 cups water
- 1 onion, thinly sliced
- 2 teaspoons salt
- 1⁄2 teaspoon ground black pepper
- 4 carrots, chopped
- 2 stalks celery, chopped
- 4 potatoes, cubed
- 2 tablespoons all-purpose flour
- In a large pot over medium high heat, brown the meat on all sides in the butter or margarine.
- Add 4 cups of the water and bring to a boil.
- Add the onion, salt and ground black pepper. Reduce heat to low and simmer for one hour.
- Add the carrots, celery and potatoes and simmer for another 1 1/2 hours.
- Then combine the flour and remaining 1/2 cup water in a separate small bowl, forming a thin paste. Add this to the soup, stirring well and simmer for 15 more minutes.
in our family, flour is never used except to occasionally make dumplings to put in the soup. Rutabaga is a VERY important ingredient as well as whole allspice. Traditionally lamb was used instead of beef but nowadays short ribs are the substitute. Mojakka is a truly a three day process for the best taste. Boil meat and allspice in first day. Cool in fridge overnight to solidify the accumulated fat, remove and finish will all of the vegetables. Serve on day three with dumplings and/or hardtack with fresh butter.
Our family's often includes rutabaga and skips the flour. I wanted to point out that this also works well with pork or venison (skim all fat with venison and add the flour). Up the celery with pork. I could eat this every day (and have). It freezes well too.
great soup .simple. easy and filling a real man pleaser