Reindeer Bone Broth Soup

Ingredients

• 1 kg Pokka Reindeer Stew Meat With Bones
• 2 litres cold water
• 1 onion
• 10 allspice berries
• 1 bay leaf
• 2 tsp salt
• 4 carrots
• 800 g waxy potatoes
• 1 bunch of parsley

Method

1. If the meat is frozen, thaw it in the fridge overnight. Rinse the pieces under cold water and put them in a large pot with the cold water.
2. Bring slowly to the boil and skim off the foam carefully as it rises; this is what keeps the broth clear.
3. Add the onion, halved, with the allspice, bay leaf and salt. Simmer very gently, partly covered, for 1½–2 hours, until the meat is tender and comes away from the bone. Don't let it boil hard, or the broth will turn cloudy.
4. Lift out the meat and the onion and strain the broth if you want it perfectly clear. Pour the broth back into the pot. Serve the meat on the bone, as is traditional, or take it off the bones if you prefer.
5. Peel the carrots and potatoes, cut them into chunks and simmer them in the broth for 15–20 minutes, until tender. Return the meat to the pot and heat through.
6. Taste for salt and serve sprinkled with plenty of chopped parsley.