Karjalanpaisti
Karjalanpaisti (KAR-yah-lahn-PAHYS-tee)
Karelian Hot Pot
A rustic Karelian stew of mixed meats slow-braised with root vegetables in a single pot until fork-tender and deeply savory.
Nutrition & Info
Equipment Needed
Presentation Guide
Vessel: cast iron pot
Garnishes: fresh parsley
Accompaniments: rye bread, pickled cucumber, lingonberry jam
Instructions
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1
Layer meat, onions, carrots, and potatoes in a large cast iron pot.
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2
Add allspice berries, bay leaves, salt, and water.
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3
Cover with a tight-fitting lid. Place in oven at 175°C.
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4
Cook for 3-4 hours, checking once to ensure liquid hasn't dried out. Add water if needed.
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5
The stew is done when meat is falling apart and vegetables have melted into the sauce.
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6
Serve straight from the pot with rye bread and pickled cucumber.
Did You Know?
Traditionally, karjalanpaisti was brought to the communal village oven on Saturday evening and slow-cooked overnight for Sunday dinner.
Chef's Notes
Equipment Tips
- cast iron pot or Dutch oven
- oven
Garnishing
fresh parsley
Accompaniments
rye bread, pickled cucumber, lingonberry jam
The Story Behind Karjalanpaisti
Karjalanpaisti is the hearty one-pot stew of the Karelian region, where harsh winters demanded filling, long-cooked meals. The dish was historically prepared in the village's communal bread oven, using whatever meats were available. Like karjalanpiirakka, it traveled across Finland with Karelian refugees after World War II.
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