Description: Creamy stew to fill warriors' stomachs after a long orc-hunt.
Submitted by: Lollypop on 2003-01-24 14:09:44
Serves: 4
Prep Time: 1 hour
Difficulty: Intermediate
Ingredients
2-3 large beetroots100 grams pork
1-2 laurel leaves
2 desilitres water
1/2 desilitre lemon juice
1 desilitre cream
1 tsp potato flour
1-2 tbsp horseradish
Fresh parsley
1/2 tsp. white pepper
2 tsp. salt
4 tsp. sugar
Instructions
Peel and grate beetroots and cube pork. Mix together and fry until meat is well done.Add water and lemon juice. Boil until beetroots are cooked through.
Add salt, sugar, pepper and laurel leaves. Mix potato flour with cream and pour in. Let boil for a few minutes.
Top with parsley and a dollop of horseradish before serving.
5 Comments
Yum! This is a great recipe! It also goes really well with garlic bread!!!!!! YUMMY!!!! I just love this recipe! Let me know if you have any more recipes! Pm me! I just loved it! Yum! I ate the whole pot…with the help of my sister, of course. Yummy! Yumyumyumyumyumyumyum!!!!
Sounds really good, but what the devil as a laurel leaf? where can I find some? Will a bay leaf subsititue?
Laurel (laurus nobilis) is typically called bay laurel or bay tree in the US. So it just means bay leaves. This sounds really good. My family has been making almost this exact soup since my great grandmother immigrated here from Poland. We just call it ‘redbeet soup.’ It is the bomb. Especially with homegrown beets.
I wonder if this would work with Turkey bacon or chicken. I don’t eat pork
I think it would be fine with another meat, I also don’t or rarely eat pork (too fatty and pricy). As far as I can tell, all the other ingredients combine with any meat just as well.