№ 6Pīļu zupa
Pihlu Suppe.
Oriģināls1796
Kad trekna Pihle istihrita, usleez to ar aukstu uhdeni, . Kad winna uswirruse, noputtina to labbi un peeleez gabbalu sweesta, druszin Pipparu, weenu gabbalu un wessela . Pirms tas wirris, isleij to Suppi zaur , un eeber 2 saujas Ausu-puttraimu un sagreestus Burkanus ar to Pihli un druszin -pukkeem atkal ; ta lai wiss kohpâ werd, kamehr gattaws. — Sahli peeleez it beidsoht zik waijaga.
Mūsdienu rakstībā2026
Kad trekna pīle iztīrīta, uzliec to ar aukstu ūdeni . Kad viņa uzvirusi, noputina to labi un pieliec gabalu sviesta, drusciņ piparu, vienu gabalu un vesela . Pirms tas viris, izlej to zupu caur un ieber 2 saujas auzu putraimu un sagrieztus burkānus ar to pīli un drusciņ atkal ; tā lai viss kopā verd, kamēr gatavs. — Sāli pieliec it beidzot, cik vajaga.
Sastāvdaļas9
| Mūsdienās | 1796 | English | Daudzums |
|---|---|---|---|
| pīle | Pihle | duck | 1 trekna |
| sviests | sweests | butter | |
| pipari | Pippari | pepper | |
| puravi | Purruli | leeks | |
| ingvers | Ingberis | ginger | |
| auzu putraimi | Ausu-puttraimi | oat groats | 2 saujas |
| burkāni | Burkani | carrots | |
| muskatziedi (macis) | Muskatu-pukkes | mace | |
| sāls | Sahls | salt |
Paņēmieni
- vārīt
- putot
- izkāst
Birkas
- mājputni
- pīle
- putraimi
Modern recipe (EN)
Duck soup with oat groats Serves 4–6 · about 2¼ hours · Adapted from the 1796 recipe; not yet tested.
The book gives 1 fat duck and 2 handfuls of oat groats, which converts to 1 duck and roughly 60–80 g; it gives no other amounts.
Ingredients
- 1 duck, about 2 kg, cleaned
- 3 l cold water
- 20 g butter
- ½ tsp black peppercorns, lightly crushed
- A 10 cm piece of leek
- A small piece of dried ginger root, or a 2 cm slice of fresh ginger
- 70 g whole oat groats (or pinhead oats)
- 3 carrots, sliced
- 1 blade of mace, or a pinch of ground mace
- Salt
Method
1. Put the duck in a large pot with the cold water; cut it in half if it doesn't fit. Bring slowly to the boil and skim well. 2. Add the butter, pepper, leek and ginger. Simmer gently, partly covered, for 45 minutes. 3. Lift out the duck. Strain the broth through a sieve and skim off most of the fat; a fat duck gives a lot. Put the broth and the duck back in the cleaned pot. 4. Add the oats, carrots and mace and simmer gently for 45–60 minutes more, until the duck is tender and the oats are soft. Pinhead oats need only the last 30 minutes. 5. Season with salt only now, at the end. Cut the duck into pieces and serve it in the soup.
Notes
- What the book says vs. what we added: the order is the book's: the duck boiled with butter, pepper, leek and ginger, the broth strained before the duck is done, then oats, carrots and mace added and everything cooked together, salt at the very end. The times and skimming off the extra fat are ours. The book does add butter to the broth of a fat duck; leave it out if you like.
- "Before it has boiled": the book says to strain the broth pirms tas viris. We read this as "before the duck is cooked through", so the first simmer is shorter than the second.
- Ginger: the book says whole ginger, meaning the dried root. A slice of fresh ginger or ¼ tsp ground ginger also works.
- Oats: use whole groats or pinhead oats, not rolled oats, which turn to mush.
- Doneness: the duck is done when the legs move easily in their joints and the thickest part of the thigh reaches 75 °C.
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