Ciorbă de Fecioară

Ciorbă de Fecioară (Maiden’s Stew)

Background: The Ciorbă de Fecioară or Maiden’s Stew was invented in the 15th century by Dacian Peasants during the War of the Broken Tooth as a means to protect against Vampiric incursion. Based on traditional Dacian Blood Soups, the Ciorbă de Fecioară’s addition of Basil, Holy Wine, Holy Salt, and Holy Water has weaponized the soup against the creatures of the night. Anyone who consumes a serving of the soup will emit an unusual onion like odor which while mildly unpleasant for the living to smell is downright putrid to the undead. Count Bogdan of Timișoara described the smell as that of rotting corpses and was sickened by the sheer presence of someone who had partaken in the soup let alone drink their blood. A single serving of the soup grants this Stench of Death for roughly 12 hours after consumption, but their blood remains toxic to the undead for 24 hours. While the initial Dacian Recipe calls for a Mithraic High-Shepherd other religious professionals capable of banishing the undead will suffice. 

Ingredients:

• 1.5 Liters of Swine Broth

• 100 Grams of Wheat Groats

• 250 Milliliters of Raw Swine Blood

• 235 Milliliters of Holy Wine

• 14 Grams of Lard

• 1 Onion 

• 3 Cloves of Garlic

• 5 Grams of Kingswort

• 2 Grams of Basil

• 2 Bay Leaves

• 12 Grams of Holy Salt

• 1 Liter of Holy Water

• 1 High-Shepherd of Mithras 

• Season with Pepper for taste 

Instructions:

1. Boil the groats in Holy Water with 5 Grams of Lard.

2. Fry the Onions using the remaining lard. Then put aside. 

3. Crush the Garlic and set aside.

4. Strain the broth then bring to a boil.

5. Once boiling turn down the flame and stir in the blood.

6. Have a High-Shepherd of Mithras conduct the Rites of Evening Glory then personally stir in the Holy Wine.

7. Stir in the boiled groats, crushed garlic fried onions, bay leaves, basil, kingswort, and Holy Salt. 

8. Let the soup simmer for 5 minutes then serve. Season with pepper for flavor.