№ 47Zupa no zemenēm
Suppe no Semmeneem.
Oriģināls1796
Nomasga tahs ohgas labbi, un peeleij 1 Wihna, 1 uhdeni, us 1 Semmenu. Kad tas uswirris, issihja to zaur smalku , linnu drahnu, lai wehl weenu reisi uswerd, tad peeleij druszin Wihnu ar Zukkeru, un uslej wissu us restetas baltas maises gabbaleem. (To baltu maisi buhs sweestâ zept, zittadi ta Suppe eewelkahs, un tas newa jauki.)
Mūsdienu rakstībā2026
Nomazgā tās ogas labi un pielej 1 vīna, 1 ūdeni uz 1 zemeņu. Kad tas uzviris, izsijā to caur smalku linu drānu, lai vēl vienu reizi uzverd, tad pielej drusciņ vīnu ar cukuru un uzlej visu uz baltas maizes gabaliem. (To baltu maizi būs sviestā cept, citādi tā zupa ievelkas, un tas neva jauki.)
Sastāvdaļas6
| Mūsdienās | 1796 | English | Daudzums |
|---|---|---|---|
| zemenes | Semmenes | strawberries | 1 stops |
| vīns | Wihns | wine | 1 kortelis + drusciņ |
| ūdens | uhdens | water | 1 kortelis |
| cukurs | Zukkers | sugar | |
| grauzdēta baltmaizesviestā cepta | restetas baltas maises gabbali | toasted white bread | |
| sviests | sweests | butter |
Paņēmieni
- vārīt
- izkāst
- cept
Birkas
- zemenes
- ogu zupa
- salda zupa
Piezīmes
- kortelis: šķidruma mērs, stopa ceturtdaļa.
- uslej: iespiests tā, ne usleij.
- ta Suppe gauschi eewelkahs: droši vien maize uzsūc zupu un izmirkst. Sviestā cepta maize tik ātri neizmirkst.
Modern recipe (EN)
Strawberry and wine soup with fried bread Serves 4 · 30 minutes · Adapted from the 1796 recipe; not yet tested.
The book gives 1 kortelis of wine and 1 kortelis of water to 1 stops of strawberries, which converts to about 320 ml, 320 ml and 1.275 l of berries by volume (about 750 g). The sugar, the extra wine and the bread are unmeasured; those amounts are ours.
Ingredients
- 750 g strawberries
- 320 ml dry white wine, plus about 100 ml to finish
- 320 ml water
- 60–100 g sugar, to taste
- 4 slices day-old white bread (about 150 g)
- 40 g butter
Method
1. Wash and hull the strawberries. Put them in a saucepan with the wine and water, bring to the boil and simmer for 2–3 minutes, until soft. 2. Press through a fine sieve into a clean pan, or strain through muslin without pressing for a clearer soup. 3. Bring back to the boil, take off the heat and stir in the extra wine and sugar to taste. 4. Meanwhile, cut the bread into cubes or fingers and fry in the butter over medium heat until golden and crisp on all sides. 5. Put the fried bread in warm bowls, pour the hot soup over and serve at once.
Notes
- What the book says vs. what we added: the book has you wash the berries, add a kortelis each of wine and water to a stops of strawberries, bring it to the boil, strain it through a fine colander or linen cloth and boil it once more. Then a little more wine and sugar go in, and the soup is poured over pieces of white bread fried in butter beforehand, "or else the soup soaks in too much, and that isn't nice". Hulling the berries and all the unmeasured amounts are ours.
- Measuring berries: the stops is a liquid measure; here it measures whole berries by volume. Our 750 g is an estimate of what 1.275 l of strawberries weighs.
- Wine: the book just says wine. We use dry white; a light red suits strawberries too. The splash added at the end isn't cooked, so it keeps its alcohol.
- Hot or cold: the book doesn't say. It sits just before the cold soups, not among them, and we read it as hot soup over freshly fried bread. It is also good chilled, with the bread added just before serving.
← → receptes · S skenējums · V vārdnīca · ⌘K meklēt