№ 19Žāvētu plūmju zupa
Schahwetu Pluhmju Suppe.
Oriģināls1796
Nemm Pehrlu-, noskallo tohs, usleez winnus ar aukstu uhdeni, un noputtina tohs labbi. Kad tee uswirruschi, eeleez gabbalu sweesta, un 1 labbi nomasgatu Pluhmju. Lai tee wahrahs, kamehr tahs usbreeduschi, ta Suppe , un tee Pluhmi mihksti paleek. Pehz isleij to wissu zaur , un isspeesch to mihkstumu no tahm Pluhmehm, leez salduma zik patihk, un kad us galdu ness, restetes baltas-maises gabbalus mehds eelikt, un Zukkeru ar Kanehli uskaisiht . — Kam tahs patihk, tas tohs arri warr pamest , bet tad ne buhs tik dauds Pluhmes likt, un tohs kaulus isnemt, pirms tohs wahra. Us tahdu paschu i arri bes Pluhmehm warr wahriht un winneem ar Wihnu un Zukkeru, un , labbu doht un pehz Rosines peelikt.
Mūsdienu rakstībā2026
Ņem pērļu , noskalo tos, uzliec viņus ar aukstu ūdeni un noputina tos labi. Kad tie uzviruši, ieliec gabalu sviesta un 1 labi nomazgātu plūmju. Lai tie vārās, kamēr tās uzbrieduši, tā zupa un tie plūmi mīksti paliek. Pēc izlej to visu caur un izspiež to mīkstumu no tām plūmēm, liec salduma, cik patīk, un kad uz galdu nes, baltas maizes gabalus mēdz ielikt un cukuru ar kanēli uzkaisīt . — Kam tās patīk, tas tos arī var pamest , bet tad nebūs tik daudz plūmes likt, un tos kaulus izņemt, pirms tos vāra. Uz tādu pašu arī bez plūmēm var vārīt un viņiem ar vīnu un cukuru un labu dot un pēc rozīnes pielikt.
Sastāvdaļas13
| Mūsdienās | 1796 | English | Daudzums |
|---|---|---|---|
| pērļu grūbas | Pehrlu-gruhpes | pearl barley | pāris stopu |
| ūdens | uhdens | water | |
| sviests | sweests | butter | gabals |
| žāvētas plūmes | schahweti Pluhmi | prunes | 1 mārc. |
| cukurspēc patikas | saldums | sugar | |
| grauzdētas baltmaizes gabaliņipasniegšanai | restetas baltas-maises gabbali | toasted white bread | |
| cukursar kanēli uzkaisīšanai | Zukkers | sugar | |
| kanēlis | Kanehlis | cinnamon | |
| vīnsvariantam bez plūmēm | Wihns | wine | |
| bumbieru sulavariantam bez plūmēm | Bumberu sulla | pear juice | |
| citronu sulavariantam bez plūmēm | Zitrohnu sulla | lemon juice | |
| rozīnesvariantam bez plūmēm | Rosines | raisins | |
| korintesvariantam bez plūmēm | Korintes | dried currants |
Paņēmieni
- skalot
- vārīt
- putot
- izkāst
- izspiest
- uzkaisīt
Birkas
- saldā zupa
- plūmes
- žāvēti augļi
- grūbas
Piezīmes
- Skenējumā 22. lappuses labā mala nogriezta; burti iekavās (wihsi, doht) papildināti pēc konteksta. Bumberu savienots no Bum- un beru nākamajā rindā.
- pahri stohpu: pāris stopu.
- Oriģinālā ir gan Pluhmi (vīriešu dzimtē), gan Pluhmes, Pluhmehm (sieviešu dzimtē); Gruhpes usbreeduschi ar vīriešu dzimtes divdabi. Tā iespiests.
- pamest eekschan: atstāt zupā (neizkāst).
Modern recipe (EN)
Prune soup thickened with barley Serves 4–6 · 1¼ hours · Adapted from the 1796 recipe; not yet tested.
The book gives "a couple of" stopi of pearl barley and 1 mārciņa of prunes, which converts to about 2.5 l of barley (roughly 2 kg) and 420 g. We use far less barley; see Notes.
Ingredients
- 100 g pearl barley
- 1.5 l cold water
- 20 g butter
- 300 g prunes with stones, or 250 g pitted prunes, rinsed
- 1–3 tbsp sugar, to taste
- 4–6 slices white bread, toasted and cut into pieces
- To serve: 1 tbsp sugar mixed with ½ tsp ground cinnamon
Method
1. Rinse the barley in a sieve. Put it in a large pan with the cold water, bring to the boil and skim off the foam. 2. Once it is boiling, add the butter and prunes. Simmer gently, partly covered, for 50–60 minutes, stirring now and then, until the barley has swollen, the soup has thickened and the prunes are very soft. Add a little hot water if it gets too thick. 3. Pour everything through a colander set over a clean pan, pressing the prunes through with the back of a ladle. Leave the barley, skins and stones behind. 4. Sweeten to taste and reheat. 5. Put the toasted bread in bowls, ladle the soup over and sprinkle with the cinnamon sugar.
Notes
- The barley quantity: the book's "a couple of stopi" of barley is roughly 2 kg, about five times the weight of the prunes and ten times the ½ mārciņa that makes a whole barley soup in 01-027. The scan does read pahri stohpu. Because the barley is strained out here and only gives the soup body, we use just enough to thicken 1.5 l. We can't tell whether the book meant a very large batch, used the barley afterwards for something else, or printed an error.
- What the book says vs. what we added: the book boils and skims the barley, adds butter and well-washed prunes, simmers until the barley swells and the prunes are soft, strains it all through a colander pressing out the prune flesh, sweetens it and serves it with toasted white bread and cinnamon sugar. The amounts of water, barley, sugar and bread and the times are ours. The book's word for the sweetening (saldums) could also mean honey or syrup.
- Keeping the barley in: the book says that if you like the barley you can leave it in, but then use fewer prunes and take the stones out before cooking. For that version, use 150 g pitted prunes and skip the colander.
- Without prunes: the book also cooks barley this way without prunes, flavoured with wine and sugar, or with pear and lemon juice, and then adds raisins or currants.
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