Newfoundland Jigg’s Soup
Newfoundland Jigg’s Soup is a comforting and hearty dish that transforms the classic Jigg’s into a flavorful soup. Jigg’s , also known as “boiled ,” is a traditional Newfoundland meal consisting of salt beef, root vegetables, and peas pudding. This soup version takes these beloved ingredients and combines them into a warm and satisfying dish, perfect for cold days. The soup captures the essence of Newfoundland cuisine, with its rich flavors and wholesome ingredients, offering a taste of maritime culture. Whether you’re familiar with Jigg’s or discovering it for the first time, this soup is a delightful way to enjoy a classic Canadian dish.
Ingredients for Newfoundland Jigg’s
To make Newfoundland Jigg’s, you will need several key ingredients that reflect the traditional components of Jigg’s . Salt beef is a crucial element, providing a distinctive flavor that forms the base of the soup. It’s often soaked before cooking to reduce its saltiness. Root vegetables such as carrots, turnips, potatoes, and cabbage are staples in the soup, offering a hearty and nutritious component. Onions and celery add flavor, while split peas contribute to the soup’s thickness and heartiness. For seasoning, use salt, pepper, bay leaves, and thyme. To enhance the soup’s richness, consider adding a ham hock or smoked meat for depth of flavor. Additionally, water or broth serves as the liquid base, helping to meld all the flavors together.
Preparing Newfoundland Jigg’s
Preparing the Salt Beef
Start by preparing the salt beef, which may require soaking to remove excess salt. Place the beef in a large bowl and cover it with cold water. Let it soak for several hours or overnight, changing the water once or twice. This process helps reduce the saltiness, making the beef more palatable. Once soaked, rinse the beef under cold water and cut it into small cubes. If using a ham hock or smoked meat, prepare it by trimming any excess fat and cutting it into pieces.
Cooking the Vegetables and Peas
In a large pot or Dutch oven, add the prepared salt beef, ham hock, or smoked meat, along with the onions and celery. Cover with water or broth and bring to a boil. Reduce the heat and simmer for about 1 hour, skimming off any foam that rises to the surface. Meanwhile, peel and chop the root vegetables into bite-sized pieces. Rinse the split peas under cold water to remove any dust or debris. After the initial simmer, add the split peas and chopped vegetables to the pot. Season with bay leaves, thyme, salt, and pepper. Continue to simmer for another 1-2 hours, or until the peas are tender and the soup has thickened. Stir occasionally to prevent the peas from sticking to the bottom of the pot.
Final Seasoning and Serving
Once the vegetables and peas are fully cooked, taste the soup and adjust the seasoning as needed. If the soup is too thick, add more water or broth to reach the desired consistency. Remove the bay leaves and any large pieces of meat bones before serving. Ladle the soup into bowls, ensuring each serving includes a good mix of beef, vegetables, and peas. Garnish with chopped fresh herbs, such as parsley or thyme, for a burst of color and flavor. Serve the soup hot, accompanied by crusty bread or biscuits, which are perfect for soaking up the rich broth. The combination of flavors in Newfoundland Jigg’s offers a comforting and hearty meal that warms the soul.
Nutritional Information and Benefits
Newfoundland Jigg’s is a nutrient-dense dish, providing a balanced mix of protein, fiber, and essential vitamins and minerals. The salt beef and ham hock offer protein and iron, while the root vegetables provide vitamins A and C, potassium, and fiber. Split peas are a good source of plant-based protein and add additional fiber, making the soup filling and satisfying. While the soup can be high in sodium due to the salt beef, soaking and rinsing the beef helps reduce its salt content. To make the soup lighter, you can use lean cuts of meat and limit the amount of added salt. This traditional dish not only provides comfort but also offers nutritional benefits, making it a wholesome choice for a meal.
Storage and Reheating
Newfoundland Jigg’s can be stored and reheated, making it a convenient option for meal prep or leftovers. To store, let the soup cool completely, then transfer it to airtight containers and refrigerate for up to three days. For longer storage, the soup can be frozen for up to three months. When ready to eat, thaw the soup overnight in the refrigerator if frozen, and reheat it in a pot over medium heat until hot. Stir occasionally to ensure even heating and to prevent the soup from sticking to the pot. If the soup thickens during storage, add a bit of water or broth to restore the desired consistency.
Safety Tips
When preparing Newfoundland Jigg’s, ensure all ingredients are fresh and stored properly. Use clean utensils and surfaces, especially when handling raw meat. Cook the soup to a safe temperature, and keep leftovers refrigerated promptly to prevent bacterial growth. When reheating, make sure the soup reaches an internal temperature of at least 165°F (74°C) to ensure it is safe to eat. Proper food handling and storage practices help maintain the quality and safety of the soup, allowing you to enjoy it with confidence.
Frequently Asked Questions
- Can I use a different type of meat for this soup?
- Yes, you can substitute the salt beef with corned beef, ham, or smoked pork for a different flavor profile.
- Do I need to soak the salt beef?
- Soaking is recommended to reduce the salt content, but you can adjust the soaking time based on your taste preference.
- Can I make this soup vegetarian?
- Yes, omit the meat and use vegetable broth instead of water. Add extra vegetables and herbs for flavor.
- What can I serve with Newfoundland Jigg’s?
- Serve with crusty bread, biscuits, or a simple green salad for a complete meal.
- How do I thicken or thin the soup?
- To thicken, simmer the soup longer to reduce the liquid. To thin, add more water or broth.
- Can I add other vegetables to the soup?
- Yes, you can add vegetables like parsnips, leeks, or peas for variety.
- How long does the soup last in the refrigerator?
- The soup can be stored in the refrigerator for up to three days.
- Can I freeze Newfoundland Jigg’s?
- Yes, the soup freezes well and can be stored for up to three months.
- How do I reheat the soup without losing flavor?
- Reheat gently over medium heat, adding a bit of broth or water if needed to maintain the consistency.
- What is the best way to season the soup?
- Season with salt, pepper, and fresh herbs like thyme or parsley. Adjust to taste.
Conclusion
Newfoundland Jigg’s offers a warm and comforting taste of traditional Canadian cuisine. This hearty soup, filled with rich flavors and wholesome ingredients, is perfect for cold days or any time you crave a satisfying meal. With its roots in the classic Jigg’s, the soup brings a sense of nostalgia and maritime culture to the table. Whether served as a main course or alongside other dishes, Newfoundland Jigg’s is sure to be a favorite. Enjoy this delicious and nourishing soup, and savor the taste of Newfoundland’s culinary heritage.
Newfoundland Jigg’s Recipe
Ingredients
- 1 pound salt beef or salted pork, rinsed and cut into pieces
- 6 cups water (more if needed)
- 2 large potatoes, peeled and diced
- 2 carrots, peeled and sliced
- 1 turnip (rutabaga), peeled and diced
- 1 small cabbage, chopped
- 1 onion, chopped
- 1 cup yellow split peas, rinsed and soaked overnight
- 1 teaspoon black pepper
- 1 teaspoon dried savory or thyme
- Fresh parsley, chopped (for garnish)
- Salt, to taste (optional, depending on the saltiness of the meat)
Instructions
1. Soak the Salt Beef:
- First, if using salt beef or salted pork, soak it in cold water for several hours or overnight. This process helps to reduce the saltiness. After soaking, rinse the meat under cold water and cut it into bite-sized pieces.
2. Prepare the Soup Base:
- In a large pot, add the soaked and rinsed salt beef along with 6 cups of water. Bring to a boil, then reduce the heat and let it simmer for about 1 hour. This will help to flavor the broth and tenderize the meat.
3. Add Vegetables and Peas:
- After the initial simmer, add the diced potatoes, carrots, turnip, cabbage, and onion to the pot. Next, drain the soaked yellow split peas and add them to the pot as well. Stir in the black pepper and dried savory or thyme.
4. Simmer the Soup:
- Continue to simmer the soup for another 1 to 1.5 hours, or until the vegetables and split peas are tender. If necessary, add more water to achieve your desired soup consistency. Taste the soup and adjust the seasoning with additional salt, if needed.
5. Serve:
- Finally, ladle the soup into bowls and garnish with freshly chopped parsley.
This Newfoundland Jigg’s is a hearty and comforting dish that combines the traditional flavors of a Jigg’s into a warming soup. It’s perfect for cold weather and provides a nourishing meal that reflects the rich culinary heritage of Newfoundland. Enjoy with crusty bread or rolls for a complete meal