Name: Viking Stew
Prep time: 30 min
Cook time: 2 h
Total time: 2 h 30 min
Yield: 6
Cuisine: Scandinavian
Ingredients: 4 1/2 pounds boneless pork shoulder roast, cut in 2 to 3 inch chunks; 3 teaspoons kosher salt, or to taste; 1/4 cup honey; 1 cup fresh blackberries, or other fresh berry; 2 tablespoons lingonberry jam; 6 cups cold water; 3 garlic cloves, peeled; 1 teaspoon dried thyme; 1 teaspoon ground coriander; 1 yellow onion, cut into a large dice; 2 leeks, washed thoroughly, cut into 1-inch pieces; 10 large brown mushrooms, halved; 1 small green cabbage, cut into 1-inch pieces; 3 large carrots, peeled, cut into 2-inch pieces; 2 bulbs fennel, halved and cut into 1/4-inch strips; 1/4 cup torn cilantro leaves; 1/4 cup chopped fresh dill; 2 tablespoons fresh thyme leaves

Viking Stew

This Viking stew, made with meat, berries, mushrooms, plenty of fresh herbs, and root vegetables typically available to the Vikings, is a seemingly primitive dish with a remarkably sophisticated flavor.

2 hr 30 min total 30 min prep 2 hr cook 6 1134 cal

Instructions

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1 Add pork to a large soup pot or Dutch oven. Add salt, honey, berries, lingonberry jam, and cold water, and turn the heat to high.
2 While stew is coming to a boil, add garlic, dry thyme, and ground coriander. When mixture comes to a rolling boil, reduce heat to low, and simmer gently for 45 minutes, stirring occasionally.
3 Stir in onion, leeks, and mushrooms, and simmer until meat is almost, but not quite fork tender, about 45 minutes more.
4 Stir in cabbage, carrots, and fennel; continue to simmer until vegetables and meat are very tender, about 30 minutes.
5 Season to taste with salt. Serve with fresh herbs scattered over the top.