Karelian Hot Pot (Karjalanpaisti)

A Traditional Finnish Christmas Speciality

I am a big fan of dishes that take a little time to prep and then you chuck them in the oven and they get ready by themselves. Not much work included and great for days when you have other things to do. 

This Karelia Hot Pot (Karjalanpaisti) is exactly this kind of dish. You crab a big casserole dish, peel your onions and carrots, cube them and add them to the casserole dish along with the meat and seasoning, pour over some water, cover it all with a lid and off to the oven it goes. Cook it for 2 hours and you have a delicious, flavourful meal to go along with some boiled potatoes.

It is something that is often made for Christmas or other holidays, but it is also a great meal for any day and if you are a small family you will have some leftovers for the next day.

Don´t forget to grab some pickled cucumbers and cranberry sauce along and you will be thanking me afterwards :) 

Step by Step Video

RECIPE

Karelian Hot Pot (Karjalanpaisti)

A Traditional Finnish Christmas Speciality

​INGREDIENTS

  • 500g goulash meat (beef and pork steak, cut into chunks)

  • 3 carrots

  • 3 white onions

  • 6 laurel leaves

  • 10-20 black peppercorns

  • 5-10 allspice peppercorns

  • salt

  • about 500 ml water

  • fresh parsley

DIRECTIONS

  1. Peel carrots and chop them into medium sized pieces.

  2. Peel the onions and cut into fours.

  3. Add half of the laurel leaves, black peppercorns and allspice peppercorns into a casserole dish with a lid.

  4. Add a layer of meat into the casserole dish and top with some carrots and onions. Repeat until you have used up all of the ingredients.

  5. Add the rest of the laurel leaves, black peppercorns and allspice peppercorns on top. Season with salt.

  6. Pour over water to cover the meat completely.

  7. Cover with a lid and cook in 200°C bottom top heat in the middle shelf of a preheated oven for an hour.

  8. After one hour, remove the lid and continue cooking for another hour.

  9. Add parsley on top when serving.

  10. Serve with boiled potatoes, pickled cucumbers and some cranberry jam.

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