№ 10Zivju zupa ar pienu
Siwju Suppe ar peenu.
Oriģināls1796
Lai ta siws pareisi sahlita ar kahdu saujinnu sakneem un nomissatu Sihpolu iswerd, pehz eeleij 1½ salda peena , peeleez tikdauds no tahs siwju Suppes, kamehr ta gann sahla leekahs leez kahdu gabbalu sweesta, druszin Pipparu un eekschâ. Kad jau uswirris, nomaisi wissu ar kahdu skahba krehjuma, tik dauds Ettika, ka tam buhs skahbam buht, 4 dseltanumu, un 4 Saujas kweeschu miltu; bet tas ja maisa, kad winsch werd, ka ta Suppe ne ; irr winna gattawa, leez to siwi blohdâ, un tad leij to Suppi . — kas gribb klaht likt, tam ta Ettika newaijaga pee tahs maisischanas, bet tas ja leij pee teem , kurri jasilda kahdâ blohdâ, ka tohs warr beidsoht peelikt.
Mūsdienu rakstībā2026
Lai tā zivs pareizi sālīta ar kādu saujiņu saknēm un sīpolu izverd, pēc ielej 1½ , pieliec tik daudz no tās zivju zupas, kamēr tā gan sāļa liekas, liec kādu gabalu sviesta, drusciņ piparu un iekšā. Kad jau uzviris, nomaisi visu ar kādu skāba krējuma, tik daudz etiķa, ka tam būs skābam būt, 4 dzeltanumu un 4 saujas kviešu miltu; bet tas jāmaisa, kad viņš verd, ka tā zupa nesaiet; ir viņa gatava, liec to zivi bļodā un tad lej to zupu . — kas grib klāt likt, tam tā etiķa nevajaga pie tās maisīšanas, bet tas jālej pie tiem , kuri jāsilda kādā bļodā, ka tos var beidzot pielikt.
Sastāvdaļas13
| Mūsdienās | 1796 | English | Daudzums |
|---|---|---|---|
| zivs | siws | fish | |
| pētersīļu saknes | Pehtersilju saknes | parsley roots | saujiņa |
| sīpolsnomizots | Sihpols | onion | 1 |
| sāls | sahls | salt | |
| svaigs piens | salds peens | fresh milk | 1½ stopi |
| sviests | sweests | butter | |
| pipari | Pippari | pepper | |
| muskatziedi (macis) | Muskatu-pukkes | mace | |
| skābs krējums | skahbs krehjums | sour cream | 1 kortelis |
| etiķis | Ettikis | vinegar | |
| olu dzeltenumi | pautu dseltanums | egg yolks | 4 |
| kviešu milti | kweeschu milti | wheat flour | 4 saujas |
| kaperipēc izvēles; tad etiķi lej pie kaperiem | Kapperes | capers |
Paņēmieni
- vārīt
- nomaisīt
- sasildīt
Birkas
- zivis
- piens
- krējums
Piezīmes
- Skenējumā 14. lappuses labā mala nogriezta; burti iekavās (Sihpolu, salda, tahs, Pipparu) papildināti pēc konteksta. saujinnu savienots no saujin- (galā daļēji nogriezts) un nu nākamajā rindā. Arī pieturzīme aiz leekahs var būt nogriezta; mūsdienu tekstā pielikts komats.
- OCR skaitli 1½ bija nolasījis kā "12".
- salds peens: svaigs (neskābs) piens. ne saeet: lai zupa nesarec.
- kamehr ta gann sahla leekahs: kamēr šķiet pietiekami sāļa.
- Kohrtelis (kortelis): šķidruma mērs, ceturtdaļa stopa.
Modern recipe (EN)
Fish soup with milk and sour cream Serves 6 · about 1 hour · Adapted from the 1796 recipe; not yet tested.
The book gives 1½ stopi of fresh milk, about 1 kortelis of sour cream, 4 egg yolks and 4 handfuls of wheat flour, which converts to 1.9 l, 0.32 l, 4 and roughly 120–160 g. We use two thirds of that.
Ingredients
- 800 g firm white fish (pike, zander, perch, cod or haddock), in steaks or large pieces
- 1 l water with 2 tsp salt, for poaching
- A handful of parsley roots (2–3 roots, about 100 g), peeled and cut up
- 1 onion, peeled
- 1.25 l whole milk
- 30 g butter
- ¼ tsp ground pepper
- A pinch of ground mace, or 1 blade
- 200 ml sour cream
- 3 egg yolks
- 80–100 g plain flour
- 2–3 tbsp white wine vinegar, to taste
- Optional: 2 tbsp capers
Method
1. Bring the salted water to the boil with the parsley roots and onion and simmer for 10 minutes. Add the fish and poach it gently for 8–10 minutes, until just cooked. Lift it out and keep it warm, covered. Strain the stock and keep it. 2. Put the milk, butter, pepper and mace in a large saucepan. Add the fish stock a ladle at a time, tasting, until the milk is salty enough; you will probably use 300–500 ml. Bring just to the boil. 3. In a bowl, whisk the sour cream, yolks and flour to a smooth paste. Whisk in a few ladles of the hot milk until it is smooth and runny. 4. Pour it into the pan, whisking. Keep whisking over medium-low heat as the soup comes back to a gentle boil and thickens, then let it bubble for 3–4 minutes, stirring all the time, to cook the flour. 5. Take the pan off the heat and stir in the vinegar a little at a time, until the soup is pleasantly sour. 6. Put the fish in a tureen or bowls and pour the soup over it.
With capers: leave the vinegar out of the soup. Warm the capers in a small bowl with the vinegar and add them at the end.
Notes
- What the book says vs. what we added: the book poaches the fish in salted water with parsley roots and onion, salts the milk with the fish stock, and thickens it with sour cream, vinegar, egg yolks and flour, stirring all the time "so the soup doesn't curdle". It doesn't say which fish or how much; that is ours, and so are the times.
- Order: the book stirs the vinegar in together with the cream, yolks and flour. We add it last, off the heat, because acid in boiling milk is what makes it curdle.
- Flour: a handful of flour is our estimate (30–40 g), so the book's amount is uncertain. Even our two-thirds makes a thick soup; start with 80 g and thin it with fish stock if you like.
- Scaled down: we use two thirds of the book's amounts for 6 servings.
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