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| Alternative names | Karelian stew,päččiliha,karjalanpaisti |
|---|---|
| Type | Stew |
| Place of origin | Karelia |
| Region or state | Karelia Finland |
| Main ingredients | Meat (pork,beef, orlamb),black peppercorns |
TheKarelian hot pot (British)[1] orKarelian stew (US)[2] (Karelian:päččiliha[3]Karelian pronunciation:[ˈpæt.t͜ɕiˌlʲiɦɑ̝];Finnish:karjalanpaisti) is a traditional Finnish meatstew originating in the region ofKarelia. It is commonly prepared using a combination ofpork andbeef, butelk orlamb can also be used. Along with theKarelian pasties (šipainiekat,karjalanpiirakat), it is the most widely recognized Karelian food in Finland. In 2007, it was selected as the national dish of Finland by the readers of the Finnish tabloidIltalehti.[4] In a similar poll organized by the ELO Foundation for the Promotion of Finnish Food Culture in cooperation with the Central Union of Agricultural Producers and Forest Owners (MTK) and the Finnish Ministry of Agriculture and Forestry in autumn 2016, Karelian hot pot took second place, losing torye bread.[5]
The hot pot is typically seasoned withblack peppercorns,salt,bay leaves andallspice. Common vegetables such ascarrots,onions, androot vegetables are acceptable additions to the stew.
Like most other Karelian foods, the Karelian hot pot is traditionally braised (cooked in a pot (uuniruukku orpata in Finnish) placed inside an oven). In Finnish-speaking Karelia, it is usually referred to as merely 'stew' (paisti) or 'oven stew' (uunipaisti). The termKarelian hot pot can be used to refer to nearly any food that contains meat and that is prepared in this traditional Karelian fashion.
Due to the scarcity of meat in the past, the hot pot was traditionally prepared only for festive occasions. As meat became more readily available during the 20th century, the dish became a common, everyday food throughout Finland.
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