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The Hirshon Siberian Reindeer Soup - Суп из сибирского оленя

The Hirshon Siberian Reindeer Soup – Суп из сибирского оленя

  • Author: The Generalissimo


Units Scale
  • 80 g peeled and diced celery root
  • 160 g diced onions
  • 1.25 liters cold bottled water
  • .25 liters Finnish Napue Gin (TFD addition, optional but recommended – replace with water for original))
  • 1/3 cup prepared Chaga mushroom herb tea (TFD optional addition – omit for original)
  • 240 g bacon-wrapped Reindeer, Elk or venison fillets
  • 8 g juniper berries
  • Black peppercorns
  • Kosher salt
  • bay leaf
  • thyme
  • 130 g diced peeled potatoes
  • 30 g dried forest mushrooms (TFD addition, replace with diced potatoes for original)
  • 100 g cowberries or lingonberries or fresh cranberries (original recipe called for fresh cowberries)
  • 130 g raw buckwheat
  • butter
  • rosemary


  1. Before boiling the broth, fry celery root and onions.
  2. Reconstitute dried mushrooms in Gin.
  3. Pour cold water and Gin (be careful to avoid any dirt or sediment from the dried mushrooms) over the mixture and add bacon-wrapped reindeer fillets, juniper berries, black peppercorns, salt, bay leaf, and thyme.
  4. Cook the broth on low heat for 1-2 hours until the meat is well boiled. Take out the meat and strain the broth.
  5. Bring the broth to the boil, add peeled and diced potatoes, sautéed onion, boiled reindeer and bacon (cut into small pieces) and simmer on a low heat until the potatoes are tender (15-20 mins). Add cowberries to the soup 10 minutes before the end of boiling.
  6. Next, fry raw buckwheat in butter for 2-3 minutes, add thyme and rosemary, pour in 300 ml reindeer broth and heat for 10-12 minutes.
  7. Put the cooked buckwheat on a plate and pour on the remainder of the soup.

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