№ 9Sivēnu zupa
Siwenu Suppe.
Oriģināls1796
Nopluzzina un nomasga labbi weenu treknu siwenu, sakappa to gabbalôs un usleez tohs ar aukstu uhdeni; kad winsch uswirris un , peeleez wesselu , Pipparu, Sihpoles un Sahli. Kad ta galla gattawa, isleij to Suppi zaur atkal katlâ, nomaisi to labbi ar -dseltanumu, Ettiki un kweeschu milteem, to gallu leez blohdâ un leij to Suppi .
Mūsdienu rakstībā2026
Noplucina un nomazgā labi vienu treknu sivēnu, sakapā to gabalos un uzliec tos ar aukstu ūdeni; kad viņš uzviris un , pieliec veselu , piparu, sīpoles un sāli. Kad tā gaļa gatava, izlej to zupu caur atkal katlā, nomaisi to labi ar dzeltanumu, etiķi un kviešu miltiem, to gaļu liec bļodā un lej to zupu .
Sastāvdaļas9
| Mūsdienās | 1796 | English | Daudzums |
|---|---|---|---|
| trekns sivēns | trekns siwens | fat suckling pig | |
| ūdens | uhdens | water | |
| vesels ingvers | wessels Ingberis | whole ginger | |
| pipari | Pippari | pepper | |
| sīpoli | Sihpoles | onions | |
| sāls | Sahls | salt | |
| olas dzeltenums | pautu-dseltanums | egg yolk | |
| etiķis | Ettikis | vinegar | |
| kviešu milti | kweeschu milti | wheat flour |
Paņēmieni
- noplucināt
- kapāt
- vārīt
- putot
- izkāst
- nomaisīt
Birkas
- cūkgaļa
- sivēns
- skābā zupa
Piezīmes
- Nopluzzina: sivēnam te domāta saru noplūkšana (parasti pēc applaucēšanas).
- Cik pautu dzeltanumu ņemt, oriģinālā nav teikts.
Modern recipe (EN)
Sour suckling pig soup Serves 6 · about 2 hours · Adapted from the 1796 recipe; not yet tested.
The book uses one whole fat suckling pig and gives no other amounts; we use about 1.8 kg of one.
Ingredients
- 1.8 kg suckling pig on the bone, skin on (or bone-in shoulder or belly of young pork)
- 2.5 l cold water
- A small piece of dried ginger root, or ½ tsp ground ginger
- ½ tsp black peppercorns
- 2 onions, quartered
- 2 tsp salt
- To thicken: 3 egg yolks, 2 tbsp plain flour and 3–4 tbsp white wine vinegar
Method
1. Butchers sell suckling pig already cleaned. If any bristles are left, scrape or singe them off. Rinse the meat and chop it into neat 6–8 cm pieces with a cleaver, or ask the butcher to. 2. Put the pieces in a large pot with the cold water, bring to the boil and skim well. 3. Add the ginger, peppercorns, onions and salt. Simmer gently, partly covered, for 1–1¼ hours, until the meat is tender. Older pork needs 1½–2 hours. 4. Lift the meat into a serving bowl or tureen and keep it warm. Strain the broth through a sieve back into the cleaned pot and skim off some of the fat if there is a lot. You want about 1.5 l; boil it down or add water. 5. In a bowl, whisk the yolks, flour and 3 tbsp vinegar until smooth. Whisk in a ladle of the hot broth, then another. 6. Pour this into the pot, whisking. Keep stirring over medium heat until the soup thickens and just comes to a simmer, then let it bubble gently for 2–3 minutes to cook the flour. The flour stops the yolks from curdling. 7. Taste, and add more vinegar or salt if needed. Pour the soup over the meat.
Notes
- What the book says vs. what we added: the book's soup is a suckling pig boiled with whole ginger, pepper, onions and salt, its strained broth thickened with egg yolk, vinegar and wheat flour, and poured over the meat. It doesn't say how many yolks or how much vinegar and flour; those amounts are ours, and so is warming the yolks with a little broth first.
- Scaled down: a whole suckling pig, usually 5–10 kg, would feed a manor table. We use part of one. Order it from a butcher, or use young pork on the bone.
- Context: the book's fish soup (01-010) is thickened the same sour way, with egg yolks, vinegar and flour.
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