I was recently asked to present at the University of Alaska – Anchorage at the Pilot Bread Connection event. There were a number of topics covered, and I presented on “Moose Soup in the City.”
When I was in college in Oklahoma, I really missed eating my mother’s moose meat soup. When my cousin, Doreen, came to visit me from Kansas, I told her so. She said, “You can make soup with beef stew too.” It made me realize that I can cook soup even though I was far away from home. Cooking soup with beef stew meat is not the same, but eating it made me feel closer to home.
Moose Soup in the City
2 slices – onion
2 – Carrots
2 slices – cabbage
3 – mushroom
3 – celery
1 – green squash
2 – potatoes
1 can – stewed or diced tomatoes
1/2 cup – noodles
1/2 cup – macaroni
1/2 cup – spaghetti
3/4 cup – rice
1 lb. – moose stew meat
Defrost meat. Put meat in large pot and fill water to about 3/4 from the top. Bring meat to boil on high, then turn to medium and cover. Add seasoning, salt and onions at the beginning. Boil for about 90 minutes and stir occasionally. Chop and prepare vegetables into bite-sized pieces.
Add vegetables, noodles, spaghetti and rice. Add water if necessary. If you like a thicker soup, do not add as much water. Cook for an additional 25-35 minutes. Add can of stewed tomatoes, season to taste and enjoy.NOTES:
- You can substitute other meats (deer, caribou, reindeer, buffalo, beef stew) for moose meat.
- The other meats won’t need to boil as long as moose meat.
- You can also use ground moose meat, and it can be boiled for about 45 minutes before adding other ingredients.
- If you are making bone soup, you can boil the meat up to 3 hours before adding vegetables and pastas.
- You can substitute fresh vegetables with frozen or canned vegetables.
- You do not have to use all of the ingredients.
- You can improvise and use other ingredients that you like. About 5-6 ingredients is sufficient.
- You can also cook these in a slow cooker.
- I learned how took cook soup by experimenting and improvising.
My daughters and I made an instructional video to assist you as you make your own soup.
My goal when presenting to the students was to share this lesson with them. They can make their traditional foods while they are far away from home. College was a very challenging time of my life, being far away from home and out of my element. I graduated from high school in a town that had 50-100 people, and attended a college with about 4,000 students. Culture shock! Keeping ties with my traditions kept me grounded and strong.
10 thoughts on “Moose Soup in the City”
Thank you for sharing this with me. I have made beef soup before too. I added chunks of moose fat and it was delicious. Moose fat is easy to store and has a lot of moose meat flavor. I like your way of reaching out to us with your ideas. Anaa Baasee’ Angela.
Sounds delicious Arlene! Thank you for checking out my blog.
Another good idea is use ox tail or beef short ribs for more flavor (along with the beef stew meat). Very economical and delicious. :O) Also beef tongue, need to boil it for at least 4 hours first.
We cook oxtails with red beans. Yummy! Thanks Mary Ann.
Reblogged this on photographyofnia.
We eat moose soup around here too (and reindeer), not with pasta or rice but otherwise quite similar.
Cool! I’ve had reindeer meat (mostly sausage), but not in soup. I might have to try that. Thanks for the comment.
We eat lot of moose in Sweden, but I never had as a soup … love moose hamburgers, delicious. Very interesting recipe – maybe up in the North they do …
We grind a lot of moose meat too, and mix it with macaroni and/or rice. Delicious! Thanks for the comment.
I like to add worshershire suce to on mine. Also braise with garlic and onion. Im mking this today and was googling moose soup and:) your blog was in my search 🙂