Northern Chowder

Ingredients for making Northern Chowder

  1. Meat (pork, fillet) 350 gr.
  2. Pork ribs 200 gr.
  3. Potatoes 2-3 pcs.
  4. Onion 2 pcs.
  5. 1 carrot
  6. Wine (white) 0.5 cup
  7. Parsley to taste
  8. Butter to taste
  9. Salt to taste
  10. Ground black pepper to taste
  11. Bay leaf to taste
  • Main Ingredients
  • Serving 6 servings


Clay pot, Frying pan, Iron shovel, Cutting board, Kitchen knife

Cooking Northern Chowder:

Step 1: Cook the meat broth.

The first step is to boil the meat broth. To do this, I just took a few pork ribs and set them to cook over medium heat. As soon as the water boils, remove the noise, reduce the fire, add one peeled onion and carrots, chopped into rings, and cook in this form minutes 20-30. In the end, do not forget to salt to taste.

Step 2: Cook Northern Chowder.

Now actually proceed to the preparation of the stew. So, take a sirloin piece of pork, wash it well under cold running water and cut into portioned slices. Set the oven to heat. 150 degrees. Pieces of meat are transferred to a clay pot and pour it with broth, after which we send it to bake in the oven 20-30 minutes. At this time, peel the potatoes, peel them, and cut them into small cubes (3x3cm.). Onions are also peeled and not very finely chopped. We put on a medium heat to heat the pan, add a piece of butter and put the onions fried, as soon as it becomes transparent, add the potatoes to it and lightly fry, stirring occasionally (about 5-8 minutes) Then we transfer the potatoes with onions to the meat in the broth and continue to bake until it is ready (minutes 20-25) After about 15 minutes, add a couple of leaves of parsley, salt and pepper to taste, and stew a little more. At the very end, add white wine.

Step 3: Serve the Northern Chowder.

Before serving the stew on the table, pour it into portioned plates and garnish with parsley leaves. Enjoy your meal!

Recipe Tips:

- - For the preparation of northern stew it is better to buy a lean piece of pork or beef.

- - If you have no butter at home, it is best to replace it with olive oil.

- - It’s best to cook such a stew in a Russian oven, then the taste is much richer.