Echo Bloom Stew - A Post-Nuclear Winter Comfort

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Eco Bloom Stew – winter comfort after the nuclear disaster

Long time no see. Long, cold season. The spirit of fire still floats in the wind, whispering of loss. But the country remembers and so do I. Born out of need and a desperate desire for something, this stew is a tribute to the dead and a promise to honor their memory. I chose the name "Eco Bloom" because I thought that the plant that lived even in the ashes reflected the quiet sounds of the past. And of course, a pinch of paprika should not be missing. Paprika has a color and aroma that evokes warmth even in the deepest darkness.

Income: For 6-8 peoplePreparation time: 45 minutesCooking time: 2-3 hours (longer cooking is ideal)

    • Kitchen:
    • Inspired by ancient oriental traditions we added a modern touch.
    • Raw materials:
    • 1.5 kg wild boar shoulder (or pork shoulder if wild boar is not available) – diced
    • 2 tablespoons olive oil
    • 1 large onion, finely chopped
    • 4 chopped cloves of garlic
    • 1 tsp smoked paprika (important - it's a *lot* of paprika)
    • 1/2 teaspoon cayenne pepper (adjust as desired for spice)
    • 1 cup dried black beans, soaked overnight
    • 1 cup dried beans, soaked overnight
    • 1 cup barley
    • 4 cups vegetable broth (preferably homemade)
    • 1 cup red wine (dry wine such as Cabernet Sauvignon)
    • 1 bunch carrots, peeled and chopped
    • 1 bunch chopped celery
    • 1 bunch chopped parsley
    • 1 teaspoon dried thyme
    • 1/2 teaspoon salt
    • 1/4 teaspoon black pepper
    • 1 tablespoon bay leaf
  2. 1/2 tsp smoked paprika (at the end)
    1. I like the smell of paprika
    2. Chopped fresh parsley for garnish
    3. Strategy:
    4. Heat the olive oil in a large, heavy pot or Dutch oven over medium-high heat. Brown the boar on all sides, roasting in batches if necessary. Don't rush. We want a good catch. Take out the meat and set aside.
    5. Add the onion to the pan and cook until soft, about 8 to 10 minutes. Add the garlic and cook until fragrant, 1 minute more.
    6. Mix smoked paprika, cayenne pepper, salt and pepper. Cook for 30 seconds and allow the spices to bloom.

Return the browned meat to the pot. Add black beans, kidney beans, barley, vegetable broth, red wine, carrots, celery, parsley, thyme, bay leaves and smoked paprika.

Bring to a boil, reduce heat, cover, and simmer until meat is very tender and sauce has thickened, 2 to 3 hours. Stir occasionally to prevent sticking.

Remove bay leaves before serving. Pour the broth into bowls, garnish with fresh parsley and sprinkle with a little smoked paprika.

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