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Bear Meat Soup

A thick, rich soup with an exotic, Eastern-inspired flavor — wonderfully aromatic! It's hearty, filling, surprisingly delicious, and full of fragrant spices. I'll be honest: I took my cue from Central Asian cooking, since bear meat is fairly dense and this approach suits it perfectly. Give it a try!

UrmidaAuthor avatar
Recipe author
Bear meat soup
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 44 % 8 g
Fats 39 % 7 g
Carbohydrates 17 % 3 g
108 kcal
GI: 75 / 0 / 25
  • Cut the meat into large pieces (don't forget to wash it well first). Place the meat in a deep container and prepare the marinade:
    • bring the water to a boil;
    • add the cloves, bay leaf, allspice, and juniper berries;
    • boil everything together for 10 minutes;
    • stir in the salt, sugar, and ground black pepper;
    • pour in the vinegar and keep it on the heat for another 5 minutes;
    • strain the liquid and let it cool a little.
  • Pour the aromatic marinade over the meat and let it soak for 4 hours. Meanwhile, prep the vegetables and herbs:
    • peel the onion and cut it into half-rings;
    • peel the garlic cloves and cut them into a few pieces each;
    • seed the bell pepper and cut it into large pieces;
    • cut the peeled potatoes into large cubes, and cut the eggplant the same way;
    • peel the carrots and cut them into rounds;
    • cut the tomatoes large — rounds work best;
    • finely chop the cilantro and basil.
  • Once the time is up, heat a cauldron (Dutch oven) with the vegetable oil, add the meat, and sear it over high heat for about five minutes, seasoning with salt and black pepper as you go. Then lower the heat and add the vegetables — it's best to layer them, sprinkling chopped herbs between the layers.
  • Add the water to the pot and simmer everything together over low heat for 2.5 hours.
  • Serve this fragrant dish hot!

Caloric content of the products possible in the composition of the dish

  • Onion - 41  kcal/100g
  • Ripe potatoes - 80  kcal/100g
  • Baked potatoes - 70  kcal/100g
  • Mashed potatoes - 380  kcal/100g
  • Boiled potatoes - 82  kcal/100g
  • Potatoes in uniform - 74  kcal/100g
  • Fried potatoes - 192  kcal/100g
  • Tomatoes - 23  kcal/100g
  • Sweet pepper - 27  kcal/100g
  • Carrots - 33  kcal/100g
  • Dried carrots - 275  kcal/100g
  • Boiled carrots - 25  kcal/100g
  • Eggplant - 24  kcal/100g
  • Garlic - 143  kcal/100g
  • Fresh basil - 27  kcal/100g
  • Dried basil - 251  kcal/100g
  • Carnation - 323  kcal/100g
  • Dried ground cilantro - 216  kcal/100g
  • Coriander - 25  kcal/100g
  • Cilantro, coriander - 25  kcal/100g
  • Bay leaf - 313  kcal/100g
  • Ground black pepper - 255  kcal/100g
  • Granulated sugar - 398  kcal/100g
  • Sugar - 398  kcal/100g
  • Juniper - 116  kcal/100g
  • Juniper berries - 116  kcal/100g
  • Vegetable oil - 873  kcal/100g
  • Salt - 0  kcal/100g
  • Water - 0  kcal/100g
  • Allspice - 263  kcal/100g
  • Red wine vinegar - 19  kcal/100g
  • Bear meat - 130  kcal/100g

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