Neujahrssuppe

One might think that there are as many recipes for Neujahrssuppe (New Year's soup) as there are families in Willenberg. Of course, this is an exaggeration. After all, there aren’t even enough possible combinations of meat and vegetables to come up with that many recipes - at least not ones that would still taste good in the end. But there’s no doubt that there are indeed many variations of this stew, traditionally eaten on the day of the Cahaya Celebrations.

History

Why exactly the people of Willenberg prepare this soup on the first day of the new year is not entirely clear. It seems to have simply developed over time. The first written recipe dates back to the year 87 of the 4th Age and was recorded in a cookbook by Maria Heller. The book itself is the still-popular "Simple Dishes for the Newlywed Wife".

The tradition of placing a small clay figure in the shape of Cahaya or a star into the soup likely originated around the year 100 of the 4th Age. However, reliable records of this practice cannot be found in any archive—or at least none that are accessible. Some say this particular tradition originated in a small village near the capital city of Dachswedel and spread from there. Other sources claim the tradition first appeared in the Temple of Eternal Light, the largest temple dedicated to Cahaya in the Willenberg Republic. What seems certain is that the tradition originated somewhere in or around the capital.

Composition

It is always made with a broth base - either beef, game, poultry, or fish, with vegetable broth used only in rare cases. Meat and/or fish, along with vegetables, are then added. The combinations are limited only by personal taste. Herbs and spices complete the dish, with no strict rules here either. Below you will find the recipe of my mother, Klaralina Spandler, as she made it for our family every year.

Ingredients:

Meat:

• 500g smoked venison or beef chunks
• 200g wild boar sausage, sliced

Vegetables:

• 2 Glowroot Tubers, peeled and diced (can be substituted with carrots)
• 1 cup  Mooncap Mushrooms, sliced (or some brown button mushrooms)
• 2  Skybell Peppers, chopped (alternatively red bell peppers)
• 1 cup of brussels sprouts
• 3 large potatoes, peeled and cubed
• 2 medium onions, finely diced
• 3 cloves garlic, minced
• 1 cup diced tomatoes
• 1 handful kale or spinach (for an earthy touch)

Liquids:

• 1.5 liters beef stock
• 1 cup red wine (optional, for depth)

Herbs and spices:

• 2 juniper berries
• 1 cinnamon stick
• 4-5 cloves
• 1 twig of fresh thyme or 1 teaspoon dried thyme
• 1 teaspoon ground black pepper
• 1 teaspoon salt (adjust to taste)

Extras:

• 2 tablespoons olive oil
• Crusty bread for serving

Instructions:

Prepare the Base: Heat the olive oil in a large soup pot over medium heat. Add the onions and garlic, sautéing until fragrant and translucent.

Brown the Meat: Add the venison or beef chunks and cook until browned on all sides. Stir in the sliced wild boar sausage and let it sear lightly.

Add Vegetables: Toss in the diced Glowroot Tubers, Mooncap Mushrooms, Skybell Peppers, potatoes, brussels sprouts, and tomatoes. Stir well to coat the vegetables in the meat juices and oil.

Simmer: Pour in the beef stock and red wine. Stir in the herbs, spices, and salt. Bring the mixture to a boil, then reduce the heat to low. Cover and let it simmer for about 40 minutes, stirring occasionally.

Finish with Greens: About 5 minutes before serving, stir in the kale or spinach, allowing it to wilt into the soup.

Serve: Ladle the hearty soup into bowls and serve with crusty bread for dipping. Enjoy the warming, complex flavors of this rustic fantasy meal!

Brussels sprouts ... why do they use Brussel sprouts? I mean, come on! This soup could be so nice with the Glowroot Tubers and the Mooncap Mushrooms. You don't have to ruin it all with those little green nasties.