№ 36Vīna zupa
Wihna Suppe.
Oriģināls1796
Nemm weenu , un 1 uhdeni, nogrees to missu no weenas it smalki, peespeed to arri klaht, un tà lai kohpâ werd, pehz nomaisi to Suppi ar druszin baltahm Stehr-keleem un -dseltenumu, leez to atkal us ugguni, un maissi to arweenu, kamehr ta paleek.
Mūsdienu rakstībā2026
Ņem vienu un 1 ūdeni, nogriez to mizu no vienas it smalki, piespied to arī klāt, un tā lai kopā verd, pēc nomaisi to zupu ar drusciņ baltām stērķeļiem un dzeltenumu, liec to atkal uz uguni un maisi to , kamēr tā paliek.
Sastāvdaļas5
| Mūsdienās | 1796 | English | Daudzums |
|---|---|---|---|
| franču vīns | Franz-wihns | French wine | 1 stops |
| ķiršu ūdens | Kesberu uhdens | cherry water (kirsch or cherry juice?) | 1 stops |
| citrons (miza un sula) | Zitrohne | lemon (peel and juice) | 1 |
| balta ciete | balti Stehrkeli | white starch | |
| olas dzeltenums | pautu-dseltenums | egg yolk |
Paņēmieni
- vārīt
- biezināt
Birkas
- vīns
- salda zupa
Piezīmes
- Skenējumā 32. lappuses labā mala apakšdaļā nogriezta; burti iekavās papildināti pēc konteksta. missu: redzams miss un vēl vienas līnijas sākums bez punkta, tāpēc u; nav izslēgts arī missi.
- Kesberu uhdeni: ķezberes ir ķirši (sal. 01-016). Vāciski Kirschwasser būtu ķiršu degvīns, bet stops degvīna zupā būtu nesamērīgi daudz, tāpēc domāta droši vien ķiršu sula jeb ūdens, kurā vārīti ķirši (kā 01-016).
- baltahm Stehrkeleem: sieviešu dzimtes īpašības vārds pie vīriešu dzimtes lietvārda, tāds ir oriģinālā. Stērķeļi ir ciete (vāc. Stärke).
Modern recipe (EN)
Wine and cherry soup Serves 4 · 20 minutes · Adapted from the 1796 recipe; not yet tested.
The book gives 1 stops each of French wine and cherry water and 1 lemon, which converts to 1.25 l each and 1. We've halved this.
Ingredients
- 640 ml dry white wine (see Notes)
- 640 ml unsweetened cherry juice (see Notes)
- ½ lemon
- 50–100 g sugar, to taste (our addition)
- 2 tbsp potato starch or cornflour
- 2 egg yolks
Method
1. Pare the zest from the lemon half and cut it into very fine shreds. Squeeze the juice. 2. Put the wine, cherry juice, lemon zest and juice in a saucepan, bring to the boil and simmer for 5 minutes. Stir in sugar to taste, then take the pan off the heat. 3. In a bowl, mix the starch with 3 tbsp cold water until smooth, then whisk in the egg yolks. Whisk in a ladle of the hot soup. 4. Pour this back into the pan, whisking, and set it over medium-low heat. Stir constantly until the soup thickens and just starts to bubble, then take it off the heat at once. Serve hot.
Notes
- What the book says vs. what we added: the book has you boil the wine and cherry water with finely cut lemon peel and the lemon's juice, stir in a little white starch and egg yolk, and stir it over the heat until thick. The sugar, the amounts of starch and yolk, mixing the starch with water and warming the yolks first (step 3) are ours.
- Cherry water: ķezberu ūdens is read as cherry juice, or the water cherries were cooked in (as in 01-016), rather than kirsch, because a stops of brandy in a soup makes no sense (see Piezīmes). Unsweetened sour-cherry juice is easiest to buy. To make your own, simmer 500 g cherries in 700 ml water for 15 minutes and strain, pressing on the fruit.
- Wine: franc-vīns just means French wine; the book doesn't say red or white. We use dry white, but a light red would suit the cherries too. Boiling drives off only part of the alcohol.
- Sugar: the book doesn't mention any. With unsweetened juice the soup is sharp without it, so add sugar to taste.
- Starch: stērķelis in 1796 was probably wheat starch. Potato starch or cornflour does the same job.
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