№ 21Stērķeļu zupa
Stehrkelu Suppe.
Oriģināls1796
Nemm 2 uhdena, un eeleez weenu sauju nomasgatus Rosines, weenu sanju sa-greestus , weenu gabbalu Kanehla, un to missu no weenas . Lai wiss tas werd, kamehr Rosines un labbi isbreeduschi, tad peeleij puss- un Zukkera zik waijaga, tà lai wahrahs. Kad jau gan drihs gribb us galdu likt, samaisi to karrotu balta , kas ar uhdeni kahdâ blohdâ , un kurr pehz kahdu karrotu Suppes peelehjis essi. Bet nu winnai jawerd no jauna, tad restetu baltu-maisi warr eelikt, to missi un wesselu Kanehli isnemt, un smalku Zukkeru ar Kanehli atkal usbert. — Ilgi schi newarr stahweht, tahda plehwe gaddahs, kad ta atdseest.
Mūsdienu rakstībā2026
Ņem 2 ūdena un ieliec vienu sauju nomazgātus rozīnes, vienu sauju sagrieztus , vienu gabalu kanēļa un to mizu no vienas . Lai viss tas verd, kamēr rozīnes un labi izbrieduši, tad pielej puskorteli un cukura, cik vajaga, tā lai vārās. Kad jau gan drīz grib uz galdu likt, samaisi to ar vienu karotu balta stērķeļa, kas ar ūdeni kādā bļodā un kur pēc kādu karotu zupas pielējis esi. Bet nu viņai jāverd no jauna, tad baltu maizi var ielikt, to mizi un veselu kanēli izņemt un smalku cukuru ar kanēli atkal uzbērt. — Ilgi ši nevar stāvēt, tāda plēve gadās, kad tā atdziest.
Sastāvdaļas10
| Mūsdienās | 1796 | English | Daudzums |
|---|---|---|---|
| ūdens | uhdens | water | 2 stopi |
| rozīnes | Rosines | raisins | 1 sauja |
| brunelles (mizotas žāvētas plūmes) | Brunelles | prunelles (peeled dried plums) | 1 sauja |
| kanēlisviens gabals | Kanehlis | cinnamon | |
| citrona miza | Zitrohnes missa | lemon peel | no 1 citrona |
| franču vīns | Franz-wihns | French wine | ½ kortelis |
| cukurs | Zukkers | sugar | |
| ciete | balts Stehrkelis | white starch | 1 karote |
| grauzdēta baltmaize | resteta balta maise | toasted white bread | |
| cukurs ar kanēliuzbērt virsū | smalks Zukkers ar Kanehli | fine sugar with cinnamon |
Paņēmieni
- vārīt
- sabiezināt
Birkas
- saldā zupa
- vīns
- žāvēti augļi
Piezīmes
- weenu sanju: otrajā reizē iespiests sanju ar apgrieztu burtu (n, nevis u), pārbaudīts palielinātā skenējumā. Domāts sauju; mūsdienu tekstā labots.
- 22. lappuses labā mala skenējumā nedaudz nogriezta: weenu pēdējais burts redzams tikai pa pusei, un vārda sa-greestus pārnesuma zīme nav redzama.
- Stērķelis ir ciete (vāc. Stärke). Zupu sabiezina ar cieti, kas iepriekš izjaukta ar ūdeni un dažām karotēm karstās zupas, un pasniedz tūlīt, jo atdziestot virsū veidojas plēve.
Modern recipe (EN)
Wine soup with raisins and prunes, thickened with starch Serves 4 · 40 minutes · Adapted from the 1796 recipe; not yet tested.
The book gives 2 stopi of water, a handful each of raisins and brunelles, the peel of 1 lemon, ½ kortelis of French wine and 1 spoon of white starch, which converts to about 2.55 l, 30–40 g each, 1 lemon, 160 ml and about 1 tbsp (10 g). We've halved everything except the starch; see Notes.
Ingredients
- 1.3 l water
- 20 g raisins, rinsed
- 20 g pitted prunes (about 3), chopped
- 1 small cinnamon stick (about 4 cm)
- Peel of ½ lemon, in strips
- 80 ml dry white wine
- 40–60 g sugar, to taste
- 2 tbsp (20 g) potato starch or cornflour
- 4 slices white bread, toasted and cut into pieces
- To serve: 1 tbsp caster sugar mixed with ½ tsp ground cinnamon
Method
1. Put the water, raisins, prunes, cinnamon and lemon peel in a pan. Bring to the boil and simmer for 15–20 minutes, until the fruit is plump. 2. Add the wine and sugar and simmer for 5 minutes more. 3. Shortly before serving, mix the starch with 3 tbsp cold water in a small bowl until smooth, then stir in 2–3 tbsp of the hot soup. 4. Pour this into the soup, stirring, and bring it back just to the boil, then take it off the heat. Potato starch thins again if it boils for long. 5. Remove the cinnamon and lemon peel. Put the toasted bread in bowls, ladle the soup over and sprinkle with the cinnamon sugar. Serve straight away.
Notes
- The starch: the book thickens 2 stopi of liquid with a single spoon of starch. That gives a very thin soup, about a quarter of the starch Scandinavian fruit soups use today, though a spoon of the time may have held more than a modern tablespoon. We use 2 tbsp for 1.3 l, enough for a light, silky body. For the book's thinner version, use ½ tbsp.
- What the book says vs. what we added: the fruit simmered with cinnamon and lemon peel, the wine and sugar, the starch mixed first with water and then with a little hot soup, the fresh boil, and the toasted bread and cinnamon sugar are all the book's, and so is removing the lemon peel and cinnamon. The halved amounts, the larger share of starch and the times are ours.
- Serve at once: the book warns that this dish can't stand, because a nasty skin forms on top as soon as it cools a little.
- Ingredients: brunelles were peeled, stoned dried plums (see 01-018); ordinary prunes are the closest today. Franc-vīns is "French wine"; we use a dry white, but a light red would also do. For a fruitier soup, double the raisins and prunes.
← → receptes · S skenējums · V vārdnīca · ⌘K meklēt