Post by John Niska on Jan 16, 2015 15:43:33 GMT -5
Food and Drink in Silverthorn
Here is a general idea of the various nutritional options available in Silverthorn and the Silver Marches region.
Soup: Beetroot soup (beet broth with mushroom stuffed dumplings), potato soup (with or without sausage), cold beet soup with sour milk, sorrel soup (sorrel leaves and hard boiled eggs), dill pickle soup, clear chicken soup with noodles, mushroom and cream soup, cucumber soup [varieties include – chilled, hot, sour, fresh, pickled], Hunter’s soup (clear broth soup, made with a variety of wild birds, roe deer meat, mushrooms, vegetables), Farmer’s soup (clear broth soup, made with a beef or veal, white poultry, dark poultry, mushrooms, vegetables), sour rye soup (soured rye flour and smoked sausage), chicken and dumplings (chicken soup with soured rye dumplings).
Entrees: dumplings of unleavened dough (boiled or fried, fillings usually include potato, sour cabbage, ground meat, cheese, fruit, sweetened cheese), cutlets (breaded – usually pork but chicken and turkey are not uncommon), stewed pork knuckle or hock, rolled cabbage stuffed with barley and minced beef or pork, rolled beef or pork (stuffed with mushrooms, eggs, and potatoes), Hunter’s stew (cabbage [white or sour], various cuts of meats and sausages, tomatoes, mushrooms), beef or pork tripe stew, minced meat balls (meat, eggs, bread crumbs, onions, and spices rolled into a ball a fried in onion butter), ribs (beef or pork; smoked, roasted, or grilled), meatloaf (usually with tomato or mushroom sauce), potato pancakes, riverfood (shalass, lout, rock eels, river crabs, turtles, flatgills, crawfish, lamprey), bear (bear bacon, smoked bear tongue, honey-braised bear paws), blood sausage (pig’s blood and buckwheat), air-dried pork sausage with caraway seeds, hot smoked pork sausage with pepper and garlic.
Side Dishes: boiled potatoes, potato dumplings, buckwheat groats, cucumbers in sour cream and dill, root salad (potato, carrot, parsley root, celery root, cucumber in brine, combined with hard-cooked eggs, fried sour cabbage (sometimes with bits of pork for a heartier dish, steamed green beans, pickled cucumber, sweet pickled cucumber, carrot salad (diced carrot and tart apples), warm potato salad, marinated beets, mashed potatoes, crawfish salad (crawfish meat with diced cooked carrots, celery, onions, pickles and hard-cooked eggs), marinated mushrooms.
Bread: No meal would be complete without some sort of bread, made of rye or wheat. Sourdough is a common variety. Every baker has their own special variations with additional ingredients.
Desserts: Sweet poppy seed rolled pastry, donut filled with rose petal jam, soft gingerbread, puff pastry with sweetened cream, lightly fried pastry sprinkled with sugar, clear fruit jelly usually red current, rolled pastry with walnuts and honey.
Beverages: milk, whey, buttermilk, herbal infusions, mead, beer (porters, stouts, bocks, lagers), potato liquor, apple juice, applejack. Wine is also available but a less common choice.
Here is a general idea of the various nutritional options available in Silverthorn and the Silver Marches region.
Soup: Beetroot soup (beet broth with mushroom stuffed dumplings), potato soup (with or without sausage), cold beet soup with sour milk, sorrel soup (sorrel leaves and hard boiled eggs), dill pickle soup, clear chicken soup with noodles, mushroom and cream soup, cucumber soup [varieties include – chilled, hot, sour, fresh, pickled], Hunter’s soup (clear broth soup, made with a variety of wild birds, roe deer meat, mushrooms, vegetables), Farmer’s soup (clear broth soup, made with a beef or veal, white poultry, dark poultry, mushrooms, vegetables), sour rye soup (soured rye flour and smoked sausage), chicken and dumplings (chicken soup with soured rye dumplings).
Entrees: dumplings of unleavened dough (boiled or fried, fillings usually include potato, sour cabbage, ground meat, cheese, fruit, sweetened cheese), cutlets (breaded – usually pork but chicken and turkey are not uncommon), stewed pork knuckle or hock, rolled cabbage stuffed with barley and minced beef or pork, rolled beef or pork (stuffed with mushrooms, eggs, and potatoes), Hunter’s stew (cabbage [white or sour], various cuts of meats and sausages, tomatoes, mushrooms), beef or pork tripe stew, minced meat balls (meat, eggs, bread crumbs, onions, and spices rolled into a ball a fried in onion butter), ribs (beef or pork; smoked, roasted, or grilled), meatloaf (usually with tomato or mushroom sauce), potato pancakes, riverfood (shalass, lout, rock eels, river crabs, turtles, flatgills, crawfish, lamprey), bear (bear bacon, smoked bear tongue, honey-braised bear paws), blood sausage (pig’s blood and buckwheat), air-dried pork sausage with caraway seeds, hot smoked pork sausage with pepper and garlic.
Side Dishes: boiled potatoes, potato dumplings, buckwheat groats, cucumbers in sour cream and dill, root salad (potato, carrot, parsley root, celery root, cucumber in brine, combined with hard-cooked eggs, fried sour cabbage (sometimes with bits of pork for a heartier dish, steamed green beans, pickled cucumber, sweet pickled cucumber, carrot salad (diced carrot and tart apples), warm potato salad, marinated beets, mashed potatoes, crawfish salad (crawfish meat with diced cooked carrots, celery, onions, pickles and hard-cooked eggs), marinated mushrooms.
Bread: No meal would be complete without some sort of bread, made of rye or wheat. Sourdough is a common variety. Every baker has their own special variations with additional ingredients.
Desserts: Sweet poppy seed rolled pastry, donut filled with rose petal jam, soft gingerbread, puff pastry with sweetened cream, lightly fried pastry sprinkled with sugar, clear fruit jelly usually red current, rolled pastry with walnuts and honey.
Beverages: milk, whey, buttermilk, herbal infusions, mead, beer (porters, stouts, bocks, lagers), potato liquor, apple juice, applejack. Wine is also available but a less common choice.