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<  "Gorean" Recipes  ~  Sullage

PostPosted: 30 Sep 2013, 14:18
User avatarSite AdminPosts: 187Location: Seattle, WAJoined: 24 Sep 2013, 19:00Status/Identification: Gorean Free Woman
"...Sullage, a common Gorean soup consisting of three standard ingredients and, as it is said, whatever else may be found, saving only the rocks of the field. The principal ingredients of Sullage are the golden Sul, the starchy, golden-brown, vine-borne fruit of the golden-leaved Sul plant; the curled, red, ovate leaves of the Tur-pa, a tree parasite, cultivated in host orchids of Tur trees; and the salty, blue secondary roots of the Kes Shrub" - Priest-Kings of Gor, pg 45

(Khaos' potato soup)

· 3 tbs. bacon grease (or veg oil, olive oil, margarine, butter, etc)
· 2-4 med. Onions, quartered and thinly sliced
· 2-3 cloves minced garlic
· 3 tbsp flour
· Black pepper (to taste)
· Salt (to taste)
· 1-2 tsp paprika (I prefer Hungarian hot paprika)
· A dash or 2 nutmeg
· 6-10 potatoes (basically as much as you want depending on how big a batch you want - include blue potatoes for "kes roots", if desired)
· 1/2 sm-med head red cabbage, shredded
· Other vegetables on hand, if desired(carrots, celery, peppers, turnips, etc.)
· 1/2 tsp Parsley (and/or chives)
· 8-12 cups Chicken/beef stock or water and appropriate amount of bullion powder (enough liquid to cover other ingredients)
· 1/4 cup milk, 1/2 & 1/2, or cream
· 1/2 -1 cup sour cream
· 1-2 tsp Worcestershire
· Goodly amount of chopped or shredded cheese (optional. Cheddar is good, Jack, Swiss or Colby too. I DON'T recommend American cheese or Velveeta type processed stuff!)

1. Heat bacon grease in large Dutch oven or stockpot over med heat
2. Add onions, minced garlic and spices and sauté until onions are tender. (if using instant bullion powder for broth, add the powder with the spices)
3. Add cabbage when onions are about halfway tender
4. Add flour and stir it in until all is coated and it doesn't look like flour at all.
5. Slowly stir in water or broth until mixture is a little more liquid than a thick sauce.
6. Add potatoes and whatever other vegetables you are using.
7. Add additional broth/water to cover all, plus a little bit (depending on how soupy you want it) and stir well.
8. Bring to a boil. *
9. Reduce heat to low, cover and simmer until potatoes are tender, stirring occasionally.
10. Stir in milk/cream, sour cream, Worcestershire and cheese and stir frequently for another 2-3 minutes.
11. Remove from heat and serve

Just about anything you can think of! Meat can be added to make this an even heartier dish (or for those who cannot conceive of a meatless meal LOL). Bacon is especially good! Fish or vegetable broth can be used instead of chicken and beef broth. Play with the spices and see what you like.. Cayenne, basil, oregano, cumin, curries, etc...

* Can be transferred to crock pot instead and cooked for several hours on low setting.

Created by Khaos WolfKat
©Gorean Living 2006

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