Cooking with “Panic Room”: Nettle soup

Cooking with recipes taken from books and videogames is an increasingly popular pastime. The bookstores are selling recipe collections by authors of “Game of Thrones” and “World of Warcraft”, allowing people to bask in the adoration of their friends after serving «spider legs in elven lady Toogoodtobetruelle’s spicy sauce». In order to keep up with the Joneses we’re revealing the new column «Cooking with Panic Room» — there’s enough delicacies in the game to fill several cookbooks. Better yet, you won’t have to marinade unicorn kidneys in virgin tears under moonlight: all of the ingredients can be bought in the grocery store or simply found in the back yard, as is the case with our first recipe.
Nettle soup
Since the prisoners of the house are locked up, they can’t be choosers. When the Puppeteer chooses to demonstrate his power and cuts down the rations, anything goes. The «Beltane» event in the game ends soon, but you still have some time to cook Jenny’s signature dish– the nettle soup.

You’re going to need:

• A bunch of nettles
• Several potatoes
• A middle-sized onion
• A small carrot
• Salt, pepper, bay leaf
• Vegetable oil or butter for frying
• Roughly one glass of milk or cream
• 1-2 eggs depending on the number of servings
• Sorrel (optional)

Since we’re following the game, we offer you a vegetarian recipe that uses water, but you may substitute it with beef or chicken broth.
Step 1: Remove the nettle stems and soak the leaves in boiling hot water for 2-3 minutes. (Important note: it is advised to use young nettle sprouts to make the soup. We do not recommend to pick them in town – but there is nothing wrong with buying some in the market or picking a bunch in the garden of your country home)
Step 2: Fill the pot with water and let it boil. Dice the potatoes and boil the cubes until they become soft (10-15 minutes)
Step 3. Take the soaked nettle leaves, wash them in cold water and chop them. If you are using sorrel, chop it as well and mix with the nettles.
Step 4: Chop the carrot in the onions and roast them with butter or vegetable oil until golden brown.
Step 5: Hard-boil the eggs (Put the eggs in cold water and let it boil for 10 minutes, then flush the hot water and put the eggs in cold water again)
Step 6: After the potato cubes become soft, add carrots and onions to the pot and boil for another 5-7 minutes.
Step 7: Add nettles and sorrel to the pot, salt and pepper the stew and boil for another 2-3 minutes.
Step 8: Add milk or cream and boil for another 2 minutes.
Step 9: Take the pot off the fire, pour the soup into plates and serve with a slice of the boiled egg. Add dill, parsley or scallions to bring out the flavor.

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