№ 2Spoža zupa
Spohscha Suppe.(Klar Bouillon)
Oriģināls1796
(Klar Bouillon.)
Nemm wehrschu gallas weenu 15 , to labbi nomasga, un usleez winnu ar aukstu uhdeni us ugguni. Kad tas uswirris, noputtina wissu labbi, un peeleez druszin sagruhstu ar sahli, usleez wahku us katlu, un tà lai werd lehni. Pirms ta galla gattawa nahk, peeleez wissadas saknes, kas labbi nomissati, , Selleri un weenu wesselu Sihpoli. Kad nu ta Suppe it leekahs, isleij to zaur weenâ kurrâ ta paleek, kamehr tee beesumi nostahjahs, un tad to spoh-schu Suppi atkal lehni noleij eeksch to ; kamehr ta no jauna uswerd ar druszin ; isnemm no weenas wissu mihkstumu, un leez to krahsni schaweht; pehz to schawetu maisi blohdâ eeleez, un usleij no tahs Suppes zik waijaga. Sinnams, ka to tauku nonemt buhs. — Schinnî Suppê arri warr eelikt Kahpohstu-Puddinnu; kas pee teem zitteem Puddinneem atrohnams. — No tahs gallas wehl warr zittu sataisiht, ar .
Mūsdienu rakstībā2026
Ņem vēršu gaļas vienu 15 , to labi nomazgā un uzliec viņu ar aukstu ūdeni uz uguni. Kad tas uzviris, noputina visu labi un pieliec drusciņ sagrūstu ar sāli, uzliec vāku uz katlu, un tā lai verd lēni. Pirms tā gaļa gatava nāk, pieliec visādas saknes, kas labi , , seleri un vienu veselu sīpolu. Kad nu tā zupa it liekas, izlej to caur vienā , kurā tā paliek, kamēr tie biezumi nostājas, un tad to spožu zupu atkal lēni nolej iekš to ; kamēr tā no jauna uzverd ar drusciņ , izņem no vienas visu mīkstumu un liec to krāsnī žāvēt; pēc to žāvētu maizi bļodā ieliec un uzlej no tās zupas , cik vajaga. Zināms, ka to tauku noņemt būs. — Šinī zupā arī var ielikt kāpostu pudiņu, kas pie tiem citiem pudiņiem atrodams. — No tās gaļas vēl var citu sataisīt ar .
Sastāvdaļas12
| Mūsdienās | 1796 | English | Daudzums |
|---|---|---|---|
| vēršu gaļa | wehrschu galla | beef | 1 pods jeb 15 mārc. |
| ingvers | Ingberis | ginger | |
| sāls | sahls | salt | |
| saknes | saknes | root vegetables | |
| pētersīļi | Pehtersiljes | parsley root | |
| selerija | Selleri | celery | |
| sīpols | Sihpols | onion | 1 vesels |
| muskatziedi (macis) | Muskatu-pukkes | mace | |
| franču maize | Franz-maise | French bread (white roll) | |
| kāpostu pudiņšvar ielikt zupā | Kahpohstu-Puddinsch | cabbage pudding | |
| mārrutkigaļai | Mahresrutki | horseradish | |
| sinepesgaļai | Sinnaps | mustard |
Paņēmieni
- vārīt
- putot
- izkāst
- nostādināt
- žāvēt
Birkas
- buljons
- vēršu gaļa
Piezīmes
- pods šeit ir svara mērs, pielīdzināts 15 mārciņām.
- "Kāpostu pudiņš" ir 4. nodaļā (pildījumi un pudiņi).
Modern recipe (EN)
Clear beef broth Serves 6 · about 3½ hours · Adapted from the 1796 recipe; not yet tested.
The book gives 1 pods or 15 mārciņas of beef, which converts to 6.3 kg; it gives no other amounts.
Ingredients
- 1.5 kg beef for boiling (shin, brisket or chuck), ideally with some bone
- 3 l cold water
- ¼ tsp ground ginger
- 1 tsp salt, plus more to taste
- 2 parsley roots and ¼ celeriac, peeled
- 1 onion, peeled and left whole
- 1 blade of mace, or a pinch of ground mace
- 1 baguette or 2 crusty white rolls
- To serve with the beef: grated horseradish or mustard
Method
1. Rinse the beef, put it in a large pot with the cold water and bring slowly to the boil. 2. As it comes to the boil, skim off all the grey foam. Add the ginger and salt, cover and simmer very gently (just a bubble or two at the surface) for 2 hours. 3. Add the roots and the whole onion and simmer for about another hour, until the beef is tender and the broth tastes full. 4. Lift out the beef and keep it warm. Pour the broth through a colander into a bowl and leave it for 15–20 minutes, so the sediment settles. Skim off the fat. 5. Pour the clear broth gently into a clean pan, leaving the sediment behind. Add the mace and bring back to the boil. 6. Meanwhile, heat the oven to 150 °C. Cut the bread open, pull out all the soft crumb and dry the crusts in the oven for 15–20 minutes, until crisp. 7. Put the dried crusts in a tureen or bowls and pour the hot broth over them. Serve the beef separately with horseradish or mustard.
Notes
- What the book says vs. what we added: every step is the book's, down to letting the broth settle and pouring off the clear part. The amounts of water and roots, the times and the oven temperature are ours.
- Scaled down: the book uses 6.3 kg of beef; we use 1.5 kg for 6 servings. The book counts the pods here as 15 mārciņas, not the usual 20.
- Other ways to serve: the book suggests putting a cabbage pudding in the soup (chapter 4, not yet transcribed), and serving the boiled beef as a second dish with horseradish or mustard.
- Context: the book gives the German name too, Klar Bouillon. Several other soups in this chapter call for a meat broth like this one, for example 01-004 and 01-007.
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