Entree: Finland – Karelia – Rössypottu (A Karelian potato stew with slices of blood sausage and smoked pork, slowly simmered in savory stock)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 35 min

Total 50 min

Ingredients

- 1.5 lb (680 g) potatoes, peeled and cut into 1/2-inch (1 cm) cubes
- 8 oz (225 g) blood sausage (blodpudding or svartkorv), sliced into 1/2-inch (1 cm) rounds
- 6 oz (170 g) smoked pork belly or thick-cut bacon, diced
- 1 medium onion, sliced, about 6 oz (170 g)
- 1 medium carrot, sliced, about 3 oz (85 g)
- 2 tbsp (30 g) butter
- 4 cups (960 ml) beef or pork stock
- 1 tsp (5 g) kosher salt
- 1/2 tsp (2.5 g) freshly ground black pepper
- 1/2 tsp (1 g) ground allspice
- 1 bay leaf
- 2 tbsp (16 g) rye flour
- 3 tbsp (45 ml) cold water (for rye flour slurry)
- 2 tbsp (30 ml) heavy cream or sour cream
- 2 tbsp (8 g) chopped fresh parsley for garnish
- Optional for serving: lingonberry jam to taste

Instructions

1. In a large heavy-bottomed pot or Dutch oven, melt 2 tbsp (30 g) butter over medium heat. Add diced smoked pork belly or bacon and cook until fat renders and pieces begin to brown, about 5–7 minutes.
2. Add the sliced onion and carrot and sauté until the onion softens, about 4–5 minutes.
3. Stir in the diced potatoes, coating them briefly in the fat and aromatics for 2 minutes.
4. Pour in 4 cups (960 ml) stock, add the bay leaf, ground allspice, salt, and pepper. Bring to a boil, then reduce heat to a gentle simmer.
5. Cover and simmer for about 15–20 minutes, or until the potatoes are nearly tender when pierced with a fork.
6. Gently add the sliced blood sausage in a single layer; simmer uncovered for another 6–8 minutes. Take care not to stir vigorously so the sausage slices keep their shape.
7. Mix 2 tbsp (16 g) rye flour with 3 tbsp (45 ml) cold water to a smooth slurry and stir gently into the pot to slightly thicken the cooking liquid. Simmer 2–3 minutes more.
8. Stir in 2 tbsp (30 ml) heavy cream or sour cream, adjust seasoning with salt and pepper, and remove the bay leaf.
9. Serve hot, garnished with chopped fresh parsley and with lingonberry jam on the side if desired.