List of Recipes of Zundrbar

((WIP))

The Principality of Zundrbar is known for having a rich gastronomical heritage, which tend to deviate from the normal classification of Dwarven Cuisine in the nearby Kingdom of Ironforge.

Vegetable Based Appetizers
Zundrbar has a rich history in the cultivation of vegetables. Among the more commonly grown vegetables are tillage based vegetables. These include: Brussel Sprouts, Cauliflower, Endive, Spinach, Asparagus, and Lettuce. In addition, Lentils, Tomatoes, Green Beans, and Spniach are common as well.

Stuffed Tomatoes
A very common appetizer in Zundrbar is the Stuffed Tomato recipe, also known as the, "Gefüllte Tomaaten," in Hill Dwarvish. The Stuffed Tomato Recipe requires 8 large tomatoes, 2 teaspoons of Dijon Mustard, 1/2 cup of red wine vinegar, 1/4 cup of olive oil, 1 red onion (peeled and finely chopped), 2 dill pickels (sliced into thin strips, about 2 inches long and 1/8 inch wide), 8 ounces of Zundrbarian Emmenthaler Cheese (sliced into thin strips, about 2 inches long and 1/8-inch wide), as well as Bibb Lettuce for garnish.

The first step in the preparation of this meal is to prepare the tomatoes. In order to prepare the tomatoes, one must first slice of the tops and scoop out the seeds and membrane. While doing so, one must leave enough flesh to keep the shells firm. Afterwards, set the tomatoes in a dish and store for one hour.

The second step is to prepare the dressing for the salad. Utilize a small bowl in the stirring of the mustard and vinegar, and while doing so, be sure to drizzle in the required amount of olive oil. In this process, be sure to whisk constantly. Once this is prepared, stir in the red onion, pickles, and chieves, as well as pepper and salt for seasoning.

The third step is to prepare the bologna and cheese. Combine the bologna and cheese in a medium bowl and pour the dressing overtop. In doing so, be sure to toss gently to coat.

The fourth and final step of this process is to spoon the dressed sausage and cheese filling into the near-hollow tomatoes. Place each tomato on a plate and garnish with a handful of lettuce.

This recipe is designed to serve 8 individuals.

Lentil Soup
Lentil Soup is a popular dish in the Principality of Zundrbar. It is known for being hearty, satisfying, and flavorful. In the Walderland Region of Zundrbar, lentils are known for being a staple. In this soup, nearly every variety of lentil is compatible, although locally grown lentils in the lowland Wetlands and Loch Modan are best saved for salads, as they are well-suited in the creation of delicate dishes. Lentil Soup is known in Zundrbar as, "Linsen Suppe," in the Hill Dwarvish dialect. The Lentil Soup recipe requires 1/2 cup of lentils, 1/4 cup of vegetable oil, 2 medium yellow onions (peeled and finely chopped), 2 large carrots (peeled and finely chopped), 2 cloves of garlic (peeled and finely chopped), 2 and 1/2 quarts of Chicken Stock, 1 dried bay leaf, 1 sprig of fresh thyme, Salt, and Freshly Ground Black Pepper.

The first step in the creation of Lentil Soup is to pour the lentils into a colander and rinse thoroughly at least 8 hours before serving the soup. While rinsing the lentils, be sure to remove any stones or hard bits. AFterwards, place the lentils in a large bowl and add water until the lentils are covered by about 1 inch. Set these lentils aside at room temperature for 8 hours or overnight. The next day, or when ready to prepare the soup, drain and rinse the lentils and set aside.

The second step in the creation of this marvelous recipe is the preparation of the onions, carrots, and garlic. First, heat the vegetable oil in a large saucepan over medium-high heat. While doing so, add the onions and sauté until slightly softened, at about 1 and 1/2 minutes. Add the carrots and sauté until slightly softened, about 2 minutes more. Finally, add the garlic and continue to sauté until tender, but not brown, about one minute.

The third step in the preparation of this recipe is the addition of the lentils, herbs, and stock. Add the lentils, stock, bay leaf, and thyme to the vegetables. Bring to boil over high heat, and reduce the heat to a medium. Simmer the mixtrure for about 1 hour, or until the lentils have become soft and the consistency of purée.

Finally, remove the bay leaf and thyme sprig, season with salt and pepper, and serve the soup in a tureen or in individual soup bowls. This recipe serves 8 to 10 individuals.

Cabbage Soup
The Cabbage Soup is another well-enjoyed recipe in Zundrbar. Cabbage Soup is known in Zundrbar by its Hill Dwarvish name, "Weißkohl Suppe." Cabbage Soup is renowned for its hearty texture, and comes together quickly. It is perfect for cool weather lunches, or light dinners. Take the trouble to find Highland Gold Potatoes for this dish, as Zundrbarian Chefs are renowned for their pickiness in choosing which types of vegetables to be used in their recipes. If one wishes to add some color to the soup, the addiiton of Arathian Paprika is good, and also adds a hint of spiciness. For this reason, you will require 1 tablespoon of unsalted butter, 1 slice of bacon (finely chopped), 1 large Zundrbarian Onion (peeled and finely chopped), 1 tablespoon of finely chopped Garlic, 1 medium Green Cabbage (Cored and Chopped, about 12 cups loosely packed), About 3/4 pound of Highland Gold POtoatoes (peeled and cubed, about 3 cups), 2 quarts of Chicken Stock, 1 cup cubed Knockwurst, 1 teaspoon of chopped fresh marjoram, Salt, Freshly ground white pepper, and Herb Croutons (for garnish).

The first step in the creation of this dish is the preparation of the beginning of the soup. To begin with, melt the butter in a 6-quart saucepan over medium heat, add the bacon, and sauté until lightly browned for about 3 minutes. Add the onion, sauté for about 2 minutes more, and toss in the garlic. Note that the garlic should be sautéd until translucent, which should take about another 2 minutes. Afterwards, stir in the cabbage and continue to sauté until any liquid the cabbage released has evaporated. This process should take around 3 minutes. Lastly, incorporate the potatoes and sauté for 2 more minutes.

The second step is to prepare the stock of the soup. Pour in the stockand reduce the heat to medim low. Simmer for about ten to fifteen minutes, until the potatoes become tender. Every Zundrbarian Chef cannot stress the importance of ensuring that one cannot allow the soup to boil, or else the potatoes will begin to break down.

The third step is to stir in the knockwurst and marjoram. Afterwards, season with salt and pepper, and allow the soup to simmer for about 5 minutes, until the sausage is heated.

Lastly, serve the soup in a tureen or in soup bowls and garnish with herb croutons. This recipe serves eight individuals.