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Caribou Soup

Rated as 3.33 out of 5 Stars

"A modern version of the staple meat of the Inupiaq Eskimo of the North Slope of Alaska, will also work with most game meats (such as moose). If possible, add a few caribou bones at the beginning to enhance the flavor."
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1 h servings 118
Original recipe yields 20 servings (10 quarts)


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  1. Place the caribou in a 12-quart stockpot with enough water to cover by 2 inches; add the potatoes, tomatoes, garlic, carrots, onion, bay leaf, and crushed red pepper. Season with salt and pepper, and bring the mixture to a boil over medium-high heat. Add the rice and reduce heat to medium-low. Continue cooking until the rice is tender, about 40 minutes. Remove bay leaf to serve.

Nutrition Facts

Per Serving: 118 calories; 1.3 16.7 9.3 28 73 Full nutrition

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I am proud to see this recipe from my heritage, my mom was born in Noorvik, Alaska.

This is delicious soup, but I did have to make some modifications. The recipe, as written, really doesn't call for enough liquid to cook the rice. I both added liquid AND decreased the rice to ...

I wish I can give it two ratings, one for directions and the other for taste. The directions are VERY POORLY written, I followed it to the "t" and ended up with a rice "glop." And way too much ...

This was very good. I used caribou and bear. Used 1/2 naturally cultivated wild rice and 1/2 brown rice. Loved the earthy flavors with the wild game.