№ 4Zupa no rudzu zāles, kamēr tai vēl vārpas neva
Suppe no rudsu-sahles, kamehr tai wehl wahrpas newa.
Oriģināls1796
Sagruhdi tahs rudsu-sahles ka tee paleek , pehz eeleez to ar labbu gabbalu sweesta , un ta lai winna uswerd; pehz usleij gallas-Suppes , un tad lai werd kamehr tas labbi iswirris; isleij to Suppi zaur un wahri to ar tikdauds , ka winna paleek. Kad ta maise labbi ismirkusi, sakull to ar Schaggarinnu, tad winna ischkihst. — Tahdâ Suppê warr zahlus eelikt; un kad winnu us galda ness, nonemm wissus taukus, un sahli to, zik waijaga; beidsoht leez restetes maises gabbalus eekscha un usrihwe ; kà us wissahm zittahm Suppehm mehds darriht.
Mūsdienu rakstībā2026
Sagrūd tās rudzu zāles, ka tie paliek sulaini, pēc ieliec to ar labu gabalu sviesta , un tā lai viņa uzverd; pēc uzlej gaļas zupas , un tad lai verd, kamēr tas labi izviris; izlej to zupu caur un vāri to ar tik daudz , ka viņa paliek. Kad tā maize labi izmirkusi, sakul to ar , tad viņa izšķīst. — Tādā zupā var cāļus ielikt; un kad viņu uz galda nes, noņem visus taukus un sāli to, cik vajaga; beidzot liec maizes gabalus iekšā un uzrīvē , kā uz visām citām zupām mēdz darīt.
Sastāvdaļas8
| Mūsdienās | 1796 | English | Daudzums |
|---|---|---|---|
| jauni rudzu asni (rudzu zāle) | rudsu-sahle | young rye shoots | |
| sviests | sweests | butter | |
| gaļas buljons | gallas-Suppe | meat broth | |
| rīvmaize | Rimaise | breadcrumbs | |
| cāļivar ielikt | zahli | chickens | |
| grauzdēta maize | restetes maises gabbali | toasted bread | |
| muskatrieksts | Muskats | nutmeg | |
| sāls | sahls | salt |
Paņēmieni
- sagrūst
- sautēt
- vārīt
- izkāst
Birkas
- zaļumi
- pavasaris
Piezīmes
- Zupa no jauniem, vēl nevārpojušiem rudzu dzinumiem. Tā ir agra pavasara zupa.
- tās rudzu zāles, ka tie paliek: dzimtes nesaskaņa tāda ir oriģinālā.
Modern recipe (EN)
Young rye shoot soup Serves 4 · about 1 hour (1½ hours with chicken) · Adapted from the 1796 recipe; not yet tested.
The book gives no quantities; the amounts below are ours.
Ingredients
- 150 g young rye shoots, cut before the ears appear (or wheatgrass)
- 40 g butter
- 1.5 l good meat broth (for example 01-002)
- 60–80 g fine dried white breadcrumbs, unseasoned
- Optional: 2 chicken legs, or 1 poussin, halved
- Salt
- 4 slices of white bread, toasted and cut into pieces
- Nutmeg, for grating
Method
1. If using chicken, simmer it in the broth for 35–40 minutes, until cooked through, then lift it out and set it aside. Take the meat off the bones if you like. 2. Rinse the rye shoots, cut them into 2–3 cm lengths and pound them in a large mortar until bruised and juicy. A food processor with 2–3 tbsp of the broth also works. 3. Melt the butter in a saucepan, add the pounded shoots and stir until the butter bubbles up around them, 2–3 minutes. 4. Pour in the broth, bring to the boil and simmer gently for 20–30 minutes, until the shoots are completely soft and the broth tastes of them. 5. Strain through a fine sieve, pressing hard on the greens, and throw away the fibres. 6. Bring the soup back to the boil and whisk in the breadcrumbs a spoonful at a time until it is lightly thick; it thickens more as it stands. Simmer for 5 minutes, then whisk hard so the crumbs dissolve. 7. Put the chicken back in to heat through. Skim off any fat and season with salt. 8. Put the toast in bowls, pour the soup over and grate a little nutmeg on top.
Notes
- What the book says vs. what we added: the book's soup is pounded rye shoots stewed in butter, cooked in meat broth, strained, thickened with breadcrumbs and whisked, with chicken as an option. The amounts and times are ours, and so is cooking the chicken first: the book doesn't say when it goes in.
- The rye: the book means young shoots of cereal rye (Secale cereale) in spring, before the ears form, not ryegrass, the lawn and pasture grass. To grow your own, sow rye grain thickly in a tray of soil and cut the shoots at 10–15 cm, after one to two weeks. Wheatgrass, sold for juicing, is the nearest substitute.
- Serving: toast and grated nutmeg are, the book says, how all soups are served.
- Sieve: the book strains through horsehair cloth (ašķu drāna); a fine sieve or muslin does the same job.
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