№ 15Zaļu zirņu pākstu zupa
Sallu Sirnu-pahkstu Suppe.
Oriģināls1796
Kad tee pahksti islaupiti, eeberr tohs aukstâ uhdenî, un wahri winnus ar sagreestahm Burkanehm, druszin , smalki sakappatahm , Pipparu un sweestu. Kad wiss tas labbi wirris, nomaisi to ar sweestu un milteem, un ta Suppe wissai schkidra buhtu, peemaisi wehl 2 dseltenumu; pehz leez sahli klaht un usrihwe .
Mūsdienu rakstībā2026
Kad tie pāksti , ieber tos aukstā ūdenī un vāri viņus ar sagrieztām burkānēm, drusciņ , smalki sakapātām , piparu un sviestu. Kad viss tas labi viris, nomaisi to ar sviestu un miltiem, un tā zupa visai šķidra būtu, piemaisi vēl 2 dzeltenumu; pēc liec sāli klāt un uzrīvē .
Sastāvdaļas11
| Mūsdienās | 1796 | English | Daudzums |
|---|---|---|---|
| zaļie zirņi pākstīsizlobīti | sallu sirnu pahksti | green peas in the pod | |
| ūdens | uhdens | water | |
| burkānisagriezti | Burkanes | carrots | |
| majorāns | Meirahns | marjoram | |
| pētersīļismalki sakapāti | Pehtersiljes | parsley | |
| pipari | Pippari | pepper | |
| sviests | sweests | butter | |
| milti | milti | flour | |
| olu dzeltenumija zupa par šķidru | pautu dseltenums | egg yolks | 2 |
| sāls | sahls | salt | |
| muskatriekstsuzrīvēts | Muskats | nutmeg |
Paņēmieni
- lobīt
- vārīt
- nomaisīt
- rīvēt
Birkas
- zirņi
- dārzeņi
- vasara
Piezīmes
- Vārds wissai sadalīts pa lappusēm (wis- 18. lpp., sai 19. lpp.); lappuses zīme likta aiz vārda.
- islaupiti: izlobīti. tohs gramatiski attiecas uz pākstīm, tāpēc nav skaidrs, vai vāra izlobītos zirņus vai pašas pākstis.
- sakappatahm Pehtersiljeem: sieviešu dzimtes divdabis pie vīriešu dzimtes lietvārda tāds ir oriģinālā.
- jo: ja.
Modern recipe (EN)
Green pea soup with carrots and marjoram Serves 4 · 45 minutes · Adapted from the 1796 recipe; not yet tested.
The book gives only one quantity: 2 egg yolks, stirred in if the soup is too thin. The other amounts below are ours.
Ingredients
- 1.5 kg fresh peas in the pod (about 500 g shelled), or 500 g frozen peas
- 1.2 l cold water
- 2 carrots (about 200 g), thinly sliced
- ½ tsp dried marjoram, or 1 tsp fresh leaves
- 3 tbsp finely chopped parsley
- ¼ tsp ground black pepper
- 20 g butter, for cooking
- To thicken: 30 g soft butter mashed with 2 tbsp (20 g) plain flour
- 2 egg yolks, if needed
- Salt
- Freshly grated nutmeg
Method
1. Shell the peas. Put them in a large pan with the cold water, carrots, marjoram, parsley, pepper and 20 g butter. 2. Bring to the boil, then simmer, partly covered, for 12–15 minutes, until the carrots are tender. If you are using frozen peas, add them for the last 5 minutes only. 3. Whisk the butter-and-flour paste into the soup a little at a time. Simmer for 5 minutes, stirring, so the flour loses its raw taste. 4. If the soup still seems too thin, whisk the egg yolks in a bowl, whisk in a ladle of the hot soup, then stir it all back into the pan over low heat. Don't let it boil again, or the yolks will scramble. 5. Season with salt, grate nutmeg over the top and serve.
Notes
- What the book says vs. what we added: the book cooks the peas with carrots, marjoram, parsley, pepper and butter, thickens the soup with butter and flour, adds 2 yolks only if it is still too thin, and finishes with salt and nutmeg. Working the butter and flour into a paste first (so it doesn't go lumpy), warming the yolks, and all amounts and times are ours.
- Peas or pods? Grammatically, "put them into cold water" refers to the pods. But the book uses the verb for pouring loose things (ieber) and never strains the soup, so we read it as the shelled peas.
- Peas then and now: garden peas of the 1790s were starchier and took longer to cook. Modern peas lose their colour if overcooked, so keep the simmer short.
← → receptes · S skenējums · V vārdnīca · ⌘K meklēt