This Soup Saved Anya And Loid’s Lives – Spy X Family Recipes

You know what’s truly terrifying? Yor’s Cooking. Recipes are in the description below 🙂

Chapters:

00:00 – Intro
00:15 – What are we making?
00:22 – Prep – And I Promise My Eyes Weren’t Bleeding
01:52 – Let’s Cook
02:41 – How I Came Up With This Recipe
05:00 – Sausage Squids
06:00 – Serving
06:10 – How to make it cursed
06:49 – DO NOT USE ACTIVATED CHARCOAL
07:35 – Thanks for watching
07:45 – Next Week…
08:08 – take care of yourselves and do something nice for someone else

No formal recipe but here are the ratios!

Two Onions Finely Diced
1.5 Heads Garlic, Finely Minced
1 Head Parsely Finely Minced
Thyme
4 Carrots, Peeled and Chopped
2 Bell Peppers, Deseeded And Finely Diced
3 Large Russet Potatoes, washed, peeled, and diced
2 kielbasa links, chopped
Red Wine (1/2 Cup) – I used a Spanish Red called Tempranillo which pairs well with the spices used.
Paprika (roughly 1/3 Cup)
Pinch of Cumin
Pinch of Chili Powder
Olive Oil
Beef Stock Or Brone Broth
Tomato Paste (1.5 Tbsp)
Bay Leaves (3)
Caraway Seeds (2 Tbsp)
Crushed Tomatoes
Fried Egg
1 Tbsp Garlic Powder
Salt and Pepper To Taste
Sour Cream (1/2 Cup)

It’s October and that means it’s time for super scary recipes. And there is nothing scarier to me than yours cooking. So to spare us all a heinous death from food poisoning, we are going to make Mother Briar’s Neilsburg style stew. And there’s a tip at the end for if you want to make your stew look extra cursed. So, I’m going to start by topping two uh brown or yellow onions. Don’t say I never suffer for you cuz my eyes. Also, maybe don’t wear uh red mascara while you’re working on chopping onions because it will look like you’re bleeding from your eyes. Anyway, so we’re also going to finally mince I’m talking an entire head of garlic. Um, I in order to get like a fine mince, I’ll use salt to help draw out the extra moisture and it also helps it not stick to my fingers. We’re also going to add some thyme. Uh, special guest Cara, she refused to wear her hat. Uh, and I was not about to fight my cat on that. We’re also going to chop up some parsley. And we’re going to chop up some bell peppers. This is how I prep my bell peppers. So, I cut off the top and the bottom. And then I use one slice and then I roll out the bell pepper. cut that into strips and then cut that into chunks. It is so easy. Um um yeah, and then I’m also adding carrots. I am going to chop half of the carrots into like little chunks. And then I’m also going to slice half the carrots into rounds because we saw your do the same thing. I’m going to peel and chop three large russet potatoes. I also tend to wash my potatoes before I chop them cuz I don’t like any dirt just getting on my cutting board. We’re also going to slice some uh kilbasa. It’s a Polish sausage. And then I’m also going to use some kybasa as the little squid that we saw in the clip. So once the kilbasa is seared, I’m going to add my onions, carrots, and bell peppers to the pot. And I’m going to let them sweat for about 10 minutes on medium heat. And then once they started to soften just a little bit, I’m going to add in my garlic and cook that for another like 5 minutes. Something I should have mentioned is that I will heavily salt my carrots, onions, and bell peppers because I want the salt to help draw the water out from the vegetables through osmosis. So, we’re going to also add in some tomato paste after that’s had a chance to kind of work its magic. And we’re going to build up a fond on the bottom of the pan by continuing to draw out the moisture from the vegetables. Was going to add in some carowway seeds and paprika. So when I was thinking of the recipe for this stew, I kind of wanted to focus on like the historical part of the cold war or what we see going on between Westales and Oia, East and West Germany specifically. This is based around the time that there’s a big iron curtain that divides Europe into two zones. And what we hear is that yours family is from Neilsburg, which is in the southern part of what whatever is happening. Now, paprika, bell peppers, um, which paprika is just dehydrated and finally ground bell peppers, um, are commonly used in a, you know, in a lot of things, but the one that came to mind the most was papercach, which is Hungarian, but I felt that was a little too far south. So, I focused more on like a a Czech goulash. So, we’re kind of taking influences all over from Eastern Europe because of the sausage. I didn’t want to do beef, which I know that beef is a large part of goulash. And since hindsight is always 2020, maybe I should have because after looking at the images again, there are those dark chunks. So maybe I should have add beef. But you know, it is what it is. We’re going to add in our crushed tomatoes and our beeftock. And we are going to mix those together. There’s the potatoes are going to absorb quite a bit of liquid. So, after I added the sausage, I went ahead took a look at how much liquid was in the stew. And then I added more stock to help thin it out, just because again, the potatoes, the carrots, those are going to absorb quite a bit. We’re also going to top this with some bay leaves. We’re going to taste for seasoning, which is very important. We’re going to add, yes, of course, more paprika, more carowway. I also added a little bit of cumin, some garlic powder, chili powder, and some additional salt because while while I salted the vegetables at the very beginning, the potatoes will absorb quite a bit of salt. We’re also going to add in a couple more sprigs of thyme. And then we’re going to add the chopped parsley and mix that together and let that cook down. You might think, well, that could be a garnish. No, no, no. We’re going to add that into the stew. Trust me, it gave a really, really nice flavor. We’re going to cover this with a lid and we are going to let this simmer for anywhere between 45 minutes to 1 hour until the potatoes are fork tender. Meaning that when I use a fork and push it into a potato, it just goes right in. There’s no resistance. Um you this this took me a little bit longer, I think, just because of the sheer amount of soup I made. But we’re also going to work on these cute little sausage squids. So, I went ahead and I cut, like you saw in the beginning, the squid, like the the sausage pieces in half. And then I went ahead and cut like eight little legs into the sausages. And I heated up some oil. And I’m just cooking them until they’re cooked all the way through. They’re nice and blistered on the sides. Um, but the sausage will naturally like kind of pull apart because of the casing that’s on the outside, so it creates this super cute little octopus effect. Um, loved that. Absolutely loved that. So, we’re going to let those set aside while we the stew finishes cooking. And you’ll see here what I mean by fork tender. It needed like two more minutes. Then we’re going to, of course, add in a little bit of sour cream and stir that around. And then we’re going to go ahead and get ready to serve this. Now, of course, the way that yours family served this was with a fried egg on top, uh, which I went ahead and cooked, and a little sausage squid. Now, how I made mine really cursed looking was I took just a little bit of squid ink and I mixed that into the soup. It had no impact on flavor, but it was utterly terrifying to look at in person. There was a part of my brain that knew that this like the stew tasted the exact same as the normall looking super comforting yours mom stew. But there was that other like lizard part of my brain that was like I cannot touch this. I will die. So I would recommend if you want to make a soup or a stew look absolutely terrifying this Halloween just add squid ink. Now you might wonder, can I use activated charcoal instead of squid ink? No. I will always use squid ink. Well, I technically should say cuttlefish ink for one reason and that is activated charcoal interferes with medication. If you are on any medication like blood pressure, psychiatric, birth control, activated charcoal will bind to medications in the uh GI tract which can sometimes lead to medications not being absorbed correctly and can interfere with them. So if you are on a medication of some kind, I myself am on a psychiatric medication, avoid using activated charcoal in your food. Personally, I would just recommend that you use squid ink or cuttlefish ink rather than activated charcoal. If you are looking to get like a spooky black color for any food for this Halloween, but that brings us to the end of the episode. Thank you so much for watching. If you liked what you saw, smash that like button. If you have any comments, questions, suggestions, drop those down below. Thanks to a viewer suggestion, next week I am doing some beverages in honor of Lord of Mysteries, which I have some thoughts on and I will share because I don’t do anything that I have not seen and I had not seen this and oh my gosh, wild. Anyway, um like, subscribe, share, ring the bell for notifications, all that jazz. And as always, adventurers, please take care of yourselves, do something nice for someone else, and I will see you next time. Bye-bye. [Music]