Goblin Poliŭka

The Goblins are a unique race of hominids known as Homo Gobelinus, native to Central and Eastern Efenland. Standing about a meter tall, Goblins have large canine teeth along with abnormally long arms and large hands and feet similar to Gibbons. They were one of the main hominids of Eastern Efenland prior to the Great Thaw. Over the millennia they have been forced from their native homelands due to human encroachment, discrimination has also pushed many Goblins into crime and thievery in order to support themselves. 

Goblin Poliŭka

Background: Goblin Poliŭka or Psıxăpç'aw Dıš'ıps is a traditional staple of Goblin cuisine among the Goblin communities of Eastern Efenland, Ruthenia, and Muscovy. Forced from their native lands to the Great Marshes, their cuisine has adapted to the rugged environment. As traditional hunter-gatherers, Goblins opted towards fishing and when fish were scarce, they relied heavily on Marshprawns. Goblin Poliŭka is a hearty soup with a unique flavor that is often a bit off-putting to humans trying it for the first time. The stew matches the tender flesh of Marshprawns with hearty greens and turnips. The use of Mushroom Ale and Swamp Butter adds a unique earthy and pungent taste respectively. Many humans will opt to replace Bitter Root/Goblin Root Flour with more mild Wheat Flour. 

Live Marshprawns

Ingredients:

    • 1 Kilogram of Marshprawns

    • 200 Milliliters of Water

    • 200 Milliliters of Vegetable Stock

    • ½ Liter of Mushroom Ale

    • 30 Grams of Swamp Butter

    • 80 Grams of Stinging Nettles 

    • 120 Grams of Turnip (cubed)

    • 40 Grams of Sorrel 

    • 20 Grams of Bitter Root/Goblin Root Flour 

Instructions:

    1. Bring a large pot of water to a boil.

    2. Once boiling add the Marshprawns. 

    3. Cook for 5 minutes, then remove and run under cool water. 

    4. Remove the meat from the shells. 

    5. Discard the innards from the Marshprawn.

    6. Add the Swamp Butter to a pot and heat until melted. 

    7. Add the shells to the butter and let cook for 5 minutes. 

    8. Add the Mushroom Ale to the pot and let cooking until it starts to bubble up. 

    9. Reduce heat and add the Stinging Nettles and Turnips and cook for 10 minutes. 

    10. Add the Sorrel and Vegetable Stock and reduce the heat and simmer for 45 minutes. 

    11. Strain out the shells and whisk in the Bitter Root/Goblin Root Flour slowly until                     thickened to liking. 

    12. Serve hot with a side of Bitter Bread/Goblin Bread, for authentic Goblin Cuisine do not        season with salt or pepper