№ 11Sālītu lašu zupa
Sahlitu Laschu Suppe.
Oriģināls1796
To Laschu mugguru sakappa un tad lai tas mirkst 2 deenas un naktes, bet 2 reises par deenu ja leij zittu uhdeni . — Us puss- labbu putraimi, no masgateem meescheem, mehds nemt 4 . Kad tas peens uswirris, eeberr to maisidams ar schaggarinnu un tà lai winni werd 3 stundas, bet apmaisi daudsreises, ka ne peedegg. To Laschu mugguru usleez ar tikdauds uhdeni, ka tas stahw, un kad winsch uswirris, noputtina to labbi. Pirms wehl to siwi Suppê leez, eeleez kahdu gabbalu sweesta eeksch tahs, un peeleij kahdu Karrotu pilnu no tahs Laschu-Suppes, kas winnai labbu dohs. Beidsoht usberr sagruhstu Pipparu blohdas.
Mūsdienu rakstībā2026
To lašu muguru sakapā , un tad lai tas mirkst 2 dienas un naktes, bet 2 reizes par dienu jālej citu ūdeni . — Uz pusmārciņu labu putraimi no mazgātiem miežiem mēdz ņemt 4 . Kad tas piens uzviris, ieber to, maisīdams ar , un tā lai viņi verd 3 stundas, bet apmaisi daudzreizes, ka nepiedeg. To lašu muguru uzliec ar tik daudz ūdeni, ka tas stāv, un kad viņš uzviris, noputina to labi. Pirms vēl to zivi zupā liec, ieliec kādu gabalu sviesta iekš tās un pielej kādu karotu pilnu no tās lašu zupas, kas viņai labu dos. Beidzot uzber sagrūstu piparu bļodas.
Sastāvdaļas6
| Mūsdienās | 1796 | English | Daudzums |
|---|---|---|---|
| sālīta laša mugurdaļa2 diennaktis mērcēta | sahlita Laschu muggura | salted salmon back | |
| ūdens | uhdens | water | |
| miežu putraimi | putraimi no masgateem meescheem | barley groats | ½ mārc. |
| svaigs piens | salds peens | fresh milk | 4 stopi |
| sviests | sweests | butter | |
| piparisagrūsti | Pippari | pepper |
Paņēmieni
- mērcēt
- kapāt
- vārīt
- putot
Birkas
- zivis
- lasis
- piens
- putraimi
Piezīmes
- Zupa ir miežu putraimu piena zupa (½ mārciņas putraimu uz 4 stopiem piena, ap 40 g uz litru, tātad krēmīga, ne bieza putra); izmērcēto lasi vāra atsevišķi un liek zupā, tai pielejot karoti lašu novārījuma.
- smaka: šeit garša, smarža (bez mūsdienu negatīvās nozīmes).
- OCR tekstā Suppê leez bija salipis par "Suppleez".
Modern recipe (EN)
Barley milk soup with salted salmon Serves 4–6 · about 3½ hours, plus 2 days' soaking for hard-salted salmon · Adapted from the 1796 recipe; not yet tested.
The book gives 4 stopi of fresh milk for every ½ mārciņa of barley groats, which converts to 5.1 l of milk for 209 g. We use a third. The book gives no amount of salmon.
Ingredients
- 400 g salted salmon, from the thick back of the fish
- 1.75 l whole milk
- 70 g pearl barley or barley groats, washed
- 30 g butter
- Crushed black pepper
- Salt, if needed (our addition)
Method
1. Cut the salmon into neat 4–5 cm pieces. If it is hard-salted, soak it in a bowl of cold water in the fridge for 2 days, changing the water twice a day. Lightly salted salmon needs only a rinse and an hour's soak, or none. 2. Bring the milk to the boil in a heavy pan, watching that it doesn't boil over. Pour in the barley, whisking. Turn the heat to the lowest setting and simmer very gently for 2½–3 hours, until the barley is very soft and the soup creamy. Stir often, scraping the bottom, so it doesn't catch, and add a little milk if it gets too thick. If your hob can't keep a very low simmer, cook it in a lidded casserole in the oven at 150 °C, stirring every half hour. 3. About 20 minutes before the soup is ready, put the salmon in a pan with cold water to cover. Bring to the boil, skim, and simmer gently for 5–8 minutes, until just cooked. 4. Stir the butter into the barley soup with a tablespoon or two of the salmon cooking water. Taste and add salt if needed. 5. Put the salmon into the soup, pour it into a tureen and sprinkle crushed pepper over the top.
Notes
- What the book says vs. what we added: the soaking, the long simmer of barley in milk, cooking the salmon separately and skimming it, and the butter and spoonful of salmon water "that will give it a good flavour" are the book's. The amount of salmon, the lightly salted option, the oven alternative and the salt are ours.
- Salmon: salted salmon in 1796 was packed in salt and very salty, hence two days' soaking. Most salted salmon sold today (gravlax style) is mild; taste a piece before deciding how long to soak it. Fresh salmon also works: sprinkle the fillet with 1 tbsp salt, refrigerate overnight and rinse.
- Barley: the book's "groats of washed barley" is closest to pearl barley.
- Texture: with this much milk the result is a creamy soup, not a porridge, even after three hours.
- Scaled down: we use a third of the book's milk and barley.
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