№ 23Ķimeņu zupa
Kimmenu Suppe.
Oriģināls1796
Uswahri uhdeni un eeleez sagruhstus Kimmenes eekscha, un kad tee tik ilgi wirruschi, ka tam uhdenim stipra Kimmenu , nonemm to katlu, un kad tee beesumi nostahjuschees, noleij to uhdeni, isskallo to katlu, un iskause labbu gabbalu sweesta, lai tas suttina ar kweeschu milteem, peeleij to Kimmenu-uhdeni klaht, un wahri wissu, ka ta Suppe paleek; beidsoht eeleez masus maises-gabbalus, kas sweestâ suttinati, eeberr sahli, zik waijaga, un usrihwe .
Mūsdienu rakstībā2026
Uzvāri ūdeni un ieliec sagrūstus ķimenes iekšā, un kad tie tik ilgi viruši, ka tam ūdenim stipra ķimeņu , noņem to katlu, un kad tie biezumi nostājušies, nolej to ūdeni, izskalo to katlu un izkausē labu gabalu sviesta, lai tas sutina ar kviešu miltiem, pielej to ķimeņu ūdeni klāt un vāri visu, ka tā zupa paliek; beidzot ieliec mazus maizes gabalus, kas sviestā , ieber sāli, cik vajaga, un uzrīvē .
Sastāvdaļas7
| Mūsdienās | 1796 | English | Daudzums |
|---|---|---|---|
| ūdens | uhdens | water | |
| ķimenessagrūstas | Kimmenes | caraway seeds | |
| sviests | sweests | butter | labs gabals |
| kviešu milti | kweeschu milti | wheat flour | |
| maizes gabaliņisviestā sutināti | maises gabbali | bread cubes | |
| sāls | sahls | salt | |
| muskatriekstsuzrīvēt virsū | Muskats | nutmeg |
Paņēmieni
- sagrūst
- vārīt
- nostādināt
- sautēt
Birkas
- garšvielas
- maize
Piezīmes
- OCR tekstā šīs receptes rindas ir saraustītas un daļēji trūkst; teksts pārrakstīts no skenējuma.
- ka ta Suppe smakka paleek: tā iespiests (pārbaudīts palielinātā skenējumā). Jēga droši vien "ka zupa iegūst garšu"; smaka šeit nozīmē garšu vai smaržu, ne nepatīkamu smaku.
Modern recipe (EN)
Caraway soup with butter croutons Serves 4 · 45 minutes · Adapted from the 1796 recipe; not yet tested.
The book gives no quantities; the amounts below are ours.
Ingredients
- 1.5 l water
- 2 tbsp (about 12 g) caraway seeds
- 50 g butter
- 40 g plain flour (4 tbsp)
- 2 slices bread (white or light rye), cut into 1 cm cubes
- 20 g butter, for the croutons
- Salt
- Freshly grated nutmeg
Method
1. Crush the caraway lightly in a mortar or under a rolling pin. Bring the water to the boil, add the caraway and simmer for 15–20 minutes, until the water tastes strongly of it. 2. Take the pan off the heat and let it stand for 5 minutes so the seeds settle. Pour the liquid through a fine sieve into a jug. You should have about 1.2 l; top up with water if you have less. 3. Rinse and dry the pan. Melt the 50 g butter, stir in the flour and cook gently for 2–3 minutes, stirring, until pale golden. 4. Whisk in the caraway water a little at a time, bring to the boil and simmer for 10 minutes. 5. Meanwhile, fry the bread cubes in the 20 g butter over medium heat for 4–5 minutes, until golden. 6. Season the soup with salt (about 1 tsp), add the croutons, grate nutmeg over the top and serve.
Notes
- What the book says vs. what we added: the steps are the book's: caraway water, a roux of butter and wheat flour, simmering, croutons fried in butter, salt and nutmeg. The book lets the seeds settle and pours the water off; we pour it through a sieve, which does the same job more cleanly. All amounts and times, and the pale colour of the roux (the book doesn't say how dark), are ours.
- Context: caraway soup (German Kümmelsuppe) was a cheap everyday soup whose flavour comes entirely from the caraway, butter and roux. A light stock instead of water would make it richer, but that isn't in the book.
- Croutons: add them just before serving so they stay crisp.
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