№ 22Sago zupa
Sago Suppe.
Oriģināls1796
Us 10 Zilwekeem arri 10 Sago buhs nemt un to labbi nomasgaht, ka nekahda neskaidra atleek, pehz leez to wehrdoschâ uhdenî, ar gabbalu Kanehla un Zitroh-nu missahm; kad to Sago eeleek, apmaisi labbi ar schaggarinu, ka winsch pareisi , un kad tas spohsch leekahs, tad winsch gann wirris. Nu peeleij sarkanu baltu Wihnu ar un Zukkeru; kam patihk, tas arri warr Rosines peelikt, bet kahdu brihtinnu pirms tas Sago iswirris. Kad scho Suppi us galda ness, eeleez restetu baltu-maisi, un uskaisi Zukkeru ar Kanehli .
Scho Sago arri galla-Suppês warr eelikt, bet tad tai Suppei jau waijaga it stiprai buht un labbi .
Mūsdienu rakstībā2026
Uz 10 cilvēkiem arī 10 sago būs ņemt un to labi nomazgāt, ka nekāda neskaidra atliek; pēc liec to verdošā ūdenī ar gabalu kanēļa un mizām; kad to sago ieliek, apmaisi labi ar , ka viņš pareizi , un kad tas spožs liekas, tad viņš gan viris. Nu pielej sarkanu baltu vīnu ar un cukuru; kam patīk, tas arī var rozīnes pielikt, bet kādu brītiņu, pirms tas sago izviris. Kad šo zupu uz galda nes, ieliec baltu maizi un uzkaisi cukuru ar kanēli .
Šo sago arī gaļas zupās var ielikt, bet tad tai zupai jau vajaga it stiprai būt un labi .
Sastāvdaļas10
| Mūsdienās | 1796 | English | Daudzums |
|---|---|---|---|
| sāgo | Sago | sago | 10 lotiņu 10 cilvēkiem |
| ūdens | uhdens | water | |
| kanēlisviens gabals | Kanehlis | cinnamon | |
| citrona miza | Zitrohnu missas | lemon peel | |
| sarkanvīns vai baltvīns | sarkans jeb balts Wihns | red or white wine | |
| citrona sula | Zitrohnu sulla | lemon juice | |
| cukurs | Zukkers | sugar | |
| brunelles vai rozīnespēc patikas | Brunelles jeb Rosines | prunelles or raisins | |
| grauzdēta baltmaize | resteta balta maise | toasted white bread | |
| cukurs ar kanēliuzkaisīt virsū | Zukkers ar Kanehli | sugar with cinnamon |
Paņēmieni
- vārīt
- putot
Birkas
- saldā zupa
- vīns
- sāgo
Piezīmes
- galla-Suppês: tā iespiests, bez -s (pārbaudīts palielinātā skenējumā). Mūsdienu tekstā gaļas zupās.
- wehrdoschâ: iespiests ar h (citur werdoschâ).
- 10 lotiņi ir ap 130 g sāgo uz 10 cilvēkiem. Sāgo ir palmu cietes graudiņi; kad tie vārot kļūst caurspīdīgi (spoži), tie ir gatavi.
Modern recipe (EN)
Sago soup with wine and lemon Serves 4 · 30 minutes · Adapted from the 1796 recipe; not yet tested.
The book gives 10 loti of sago for 10 people, which converts to about 130 g, or 13 g a head.
Ingredients
- 50 g small sago pearls
- 1 l water
- 1 cinnamon stick
- Peel of ½ lemon, in strips
- 250 ml red or white wine
- Juice of ½ lemon (about 2 tbsp)
- 60–80 g sugar, to taste
- Optional: 50 g raisins or chopped prunes
- 4 slices white bread, toasted and cut into pieces
- To serve: 1 tbsp sugar mixed with ½ tsp ground cinnamon
Method
1. Rinse the sago in a fine sieve under cold running water until the water runs clear. 2. Bring the water to the boil with the cinnamon and lemon peel. Pour in the sago, whisking, so the pearls separate and don't stick together. 3. Simmer gently for 15–20 minutes, stirring often, until the pearls look glossy and clear, with at most a tiny white dot in the middle. If you're using raisins or prunes, add them 5 minutes before the end. 4. Stir in the wine, lemon juice and sugar and heat through for 2–3 minutes. Remove the cinnamon and lemon peel. 5. Put the toasted bread in bowls, ladle the soup over and sprinkle with the cinnamon sugar.
Notes
- What the book says vs. what we added: the amount of sago per person, washing it, cooking it in boiling water with cinnamon and lemon peel, whisking, the "glossy" test, the wine, lemon juice and sugar, the optional dried fruit, the toasted bread and the cinnamon sugar are all the book's. The amounts of water, wine, lemon juice and sugar, the times, and removing the spices are ours.
- Sago then and now: true sago is starch from the sago palm. Much of what is sold as sago today is tapioca (cassava) pearls; both work. Use small pearls (2–3 mm), as large ones take much longer.
- Washing: the book washes the sago "so that no unclean smell remains". Sago then reached the Baltic after months at sea; a quick rinse is enough today.
- Savoury version: the book also puts sago into meat broth, but says the broth must already be strong and well seasoned.
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