Wohanpi is a traditional Lakota Sioux soup, historically made with bison meat. The American bison—commonly referred to as buffalo—was a staple food for many Native American tribes, including the Sioux. Wohanpi can be made with a variety of meats, including elk or deer meat, or, less traditionally, beef. The use of leaner game meats calls for a shorter cooking time than if using fat-rich meats like beef. Wild onions and timpsila (wild turnip) are other common ingredients. Contemporary recipes often include traditional soup ingredients including potato and carrot. This recipe calls for the addition of powdered timpsila, which acts as a thickener.
Recipe Servings: 6
Ingredients
- 6 cups beef broth
- 3 cups cooked, cubed beef or bison meat
- 3 medium carrots, peeled and cut in half
- 3 medium potatoes, peeled and cubed
- 1 Tbsp Worcestershire sauce
- Powdered timpsila, to taste
- Salt, to taste
- Ground black pepper, to taste
Directions
- Add the broth to a large stock pot and, if using beef, add the cooked meat to the pot. (If using bison, wait to add the meat to the pot in the last 15 minutes of cooking.)
- Add the carrots, potatoes, and Worcestershire sauce, adding desired amount of powdered timpsila to thicken.
- Simmer over low heat for 45 minutes. If using bison meat, add it to the pot in the last 15 minutes of cooking.
- Season to taste with salt and pepper.
- Serve hot.
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