№ 29Brūkleņu zupa
Bruhklenu Suppe.
Oriģināls1796
Kad tahs Bruhklenes labbi nomasgatas, usleez tohs ar puss-uhdeni, puss-baltu Wihnu, kad tee puss-stundu wirruschi, peeleez -missas un Zukkeru zik waijaga, iskahsi tohs zaur , eeleez restetu baltu-maisi, un uskaisi Zukkeru un Kanehli. — Scho arri warr aukstu ehst, tik labbi kà to Kesheru Suppi.
Mūsdienu rakstībā2026
Kad tās brūklenes labi nomazgātas, uzliec tos ar pus ūdeni, pus baltu vīnu; kad tie pusstundu viruši, pieliec mizas un cukuru, cik vajaga, izkāsi tos caur , ieliec baltu maizi un uzkaisi cukuru un kanēli. — Šo arī var aukstu ēst, tik labi kā to zupu.
Sastāvdaļas7
| Mūsdienās | 1796 | English | Daudzums |
|---|---|---|---|
| brūklenes | Bruhklenes | lingonberries | |
| ūdenspuse šķidruma | uhdens | water | |
| baltvīnspuse šķidruma | balts Wihns | white wine | |
| citrona miza | Zitrohnu missas | lemon peel | |
| cukurs | Zukkers | sugar | |
| grauzdēta baltmaize | resteta balta maise | toasted white bread | |
| cukurs un kanēlisuzkaisīt virsū | Zukkers un Kanehlis | sugar and cinnamon |
Paņēmieni
- vārīt
- izkāst
Birkas
- ogas
- vīns
- saldā zupa
- aukstā zupa
Piezīmes
- Recepte ir visa 27. lappusē (galvenē bija [27, 28]; labots).
- Kesheru: tā iespiests (Kes- rindas beigās, heru nākamajā rindā), pārbaudīts palielinātā skenējumā. Droši vien iespiedkļūda (h, nevis b), domāta "Ķezberu zupa" (01-016). Mūsdienu tekstā ķezberu.
- brūklenes ... tos: dzimtes nesaskaņa tāda ir oriģinālā.
- Auksto brūkleņu zupu skat. arī 01-052.
Modern recipe (EN)
Lingonberry and white wine soup Serves 4 · 45 minutes · Adapted from the 1796 recipe; not yet tested.
The book gives no quantities; the amounts below are ours. It says only to use half water, half white wine.
Ingredients
- 400 g lingonberries, fresh or frozen
- 500 ml water
- 500 ml dry white wine
- Peel of 1 lemon, pared in strips
- 100–150 g sugar, to taste
- 4 slices white bread, toasted and cut into cubes
- To serve: 1 tbsp sugar mixed with ½ tsp ground cinnamon
Method
1. Rinse the lingonberries and pick out any leaves or stalks. 2. Put them in a saucepan with the water and wine, bring to the boil, then simmer gently, partly covered, for 30 minutes. 3. Add the lemon peel and sugar and simmer for 5 minutes more. Taste: lingonberries are very tart, so add more sugar if needed. 4. Strain through a colander into a clean pan, pressing lightly so some of the pulp goes through but the skins stay behind. Discard the skins and lemon peel. 5. To serve hot, reheat the soup, put the toasted bread in the bowls, ladle the soup over and sprinkle with the cinnamon sugar. 6. To serve cold, chill the strained soup and add the bread and cinnamon sugar at the table.
Notes
- What the book says vs. what we added: the book has you boil the berries in half water, half white wine for half an hour, add lemon peel and sugar, strain through a colander, add toasted white bread and sprinkle with sugar and cinnamon. All the amounts and the 5 minutes' simmering after the peel goes in are ours.
- Straining: the book says izkāst (strain), not iztrīt (rub through) as in the cold version, 01-052. Pressing lightly gives the soup some body; for a clear soup, just let it drain.
- Wine: after half an hour's simmering most of the alcohol has gone, but not all of it.
- Cold: the book says it can also be eaten cold, like the cherry soup (01-016). See also cold soup 5 (01-052), lingonberries with wine.
- Substitutes: frozen lingonberries are sold in Scandinavian and Baltic shops. Cranberries are the nearest substitute (our suggestion) but need more sugar.
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