№ 5Vēršu gaļas zupa ar pērlesgrūpēm
Wehrschu-gallas Suppe ar Pehrlesgruhpeem.
Oriģināls1796
Sakappa to Gallu gabbalôs, nomasga to labbi, un usleez wissu augstâ uhdenî. Kad ta werd, noputtina to labbi un peeleez ; lai werd wehl , un tad isleij to Suppi zaur , un lai winna uswerd no jauna, tad peeleez tikdauds , ka ta warretu palikt, un kad schee labbi wirruschi un isbreeduschi, eeleez atkal to gallu ar druszin Pipparu; un kad ta mihksta irr, wiss gattaws.
Mūsdienu rakstībā2026
Sakapā to gaļu gabalos, nomazgā to labi un uzliec visu augstā ūdenī. Kad tā verd, noputina to labi un pieliec ; lai verd vēl , un tad izlej to zupu caur , un lai viņa uzverd no jauna, tad pieliec tik daudz , ka tā varētu palikt, un kad šie labi viruši un izbrieduši, ieliec atkal to gaļu ar drusciņ piparu; un kad tā mīksta ir, viss gatavs.
Sastāvdaļas4
| Mūsdienās | 1796 | English | Daudzums |
|---|---|---|---|
| vēršu gaļa | galla | beef | |
| puravi | purruli | leeks | |
| pērļu grūbas | Pehrlgruhpes | pearl barley | |
| pipari | Pippari | pepper |
Paņēmieni
- vārīt
- putot
- izkāst
Birkas
- vēršu gaļa
- grūbas
Piezīmes
- Virsrakstā Pehrlesgruhpeem, tekstā Pehrlgruhpes: abas formas tādas ir oriģinālā.
Modern recipe (EN)
Beef and pearl barley soup Serves 6 · about 3 hours · Adapted from the 1796 recipe; not yet tested.
The book gives no quantities; the amounts below are ours.
Ingredients
- 1 kg stewing beef (shin, brisket or chuck), on the bone if possible
- 3 l cold water
- 2 leeks, cut into large pieces
- 150 g pearl barley, rinsed
- ½ tsp freshly ground black pepper
- Salt (our addition)
Method
1. Chop the beef into 4–5 cm pieces, rinse them and put them in a large pot with plenty of cold water. Bring to the boil and skim thoroughly. 2. Add the leeks and simmer for 30 minutes. 3. Pour through a colander into a clean pot. Set the beef aside, covered so it doesn't dry out, and throw away the leeks. 4. Bring the broth back to the boil, add the barley and simmer for 40 minutes, stirring now and then, until the barley is soft and swollen and the soup has thickened. 5. Put the beef back with the pepper and simmer gently for 1–1½ hours more, until the beef is tender. Stir from time to time so the barley doesn't stick, and add a little water if the soup gets too thick. Season with salt.
Notes
- What the book says vs. what we added: the book boils the beef only a little while with the leeks, strains it out, cooks the barley in the broth until it is thick, and then finishes the beef in the soup. We kept that order. The amounts, times and salt are ours; the book doesn't mention salt, probably taking it for granted.
- Leeks: the book doesn't say whether the leeks go back in. They are strained out with the beef, so we treat them as flavouring. Slice them and put them back if you like.
- Thickness: by the end the barley is very soft and the soup is thick, which is what the book wants ("so that it can become thick").
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