Northern chowder

4 servings
1 hour 30 min

I lived in the north for 16 years and I know firsthand about food like northern chowder. I cook this dish quite often and now I want to share with you the culinary recipe for this first dish. So, to start with, cook a regular broth of bones or meat pulp. Now we take beef pulp, rinse it with cool water and cut it into small pieces. Then pour the finished broth into a clay pot, put the pieces of meat there and bake for about 20 - 30 minutes in a heated 150. While our meat is cooking, cut into small cubes of potatoes, thin rings of onions and fry everything in oil in a pan. After that, put potatoes in a pot with ready-made meat and cook them over high heat for about 5 - 10 minutes. At the very end of cooking, we add finely chopped greens, shoplifter and cook for about 15 minutes more. At the very end, add dry white wine. You need to serve the northern chowder right in the same cast-iron pot. I am sure everyone will appreciate this dish. Enjoy your meal!