Suaasat with reindeer and barley

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A deeply warming Greenlandic-style soup with tender reindeer, barley, onion and potato: rustic, restorative and exactly the kind of bowl you want on a cold day.

Serves: 4 people

Preparation time: 70 min

Ingredients

• Reindeer stew meat – 700 g
• Onion – 1
• Potatoes – 3
• Pearl barley – 120 g
• Water or stock – 1.8 l
• Bay leaf – 2
• Salt – to taste
• Black pepper – to taste

Method

Rinse the barley and soak it for 20 minutes while you prepare the rest of the ingredients.
Cut the reindeer into bite-size pieces. Put it in a soup pot with the water or stock, bring to a gentle boil and skim off any foam.
Add the chopped onion and bay leaf, lower the heat and simmer for 45 minutes.
Add the soaked barley and diced potatoes. Continue simmering until the meat is tender and the barley and potatoes are fully cooked.
Season with salt and pepper, let the soup rest for 5 minutes and serve hot.