№ 48[Auksta zupa 1: rupja maize ar vīnu un alu]
1.
Oriģināls1796
Sarihwe rupju maisi ar wissu , peeleez masgatus , labbu gabbalu Zukkeru, kas ar -missahm norihwehts, ar sagreestu ; uslej Wihnu un Allu, un uskaisi smalku Zukkeru ar Kanehli.
Pee schihs Suppes labbus mehds apkahrt doht, ka ikweens no teem warr sawâ skihwî eelikt.
Mūsdienu rakstībā2026
Sarīvē rupju maizi ar visu , pieliec mazgātus , labu gabalu cukuru, kas ar mizām norīvēts, ar sagrieztu ; uzlej vīnu un alu un uzkaisi smalku cukuru ar kanēli.
Pie šīs zupas labus mēdz apkārt dot, ka ikviens no tiem var savā šķīvī ielikt.
Sastāvdaļas10
| Mūsdienās | 1796 | English | Daudzums |
|---|---|---|---|
| rupjmaizesarīvēta ar visu garozu | rupja maise | coarse rye bread | |
| korintesmazgātas | Korintes | dried currants | |
| cukursnorīvēts ar citrona mizu | Zukkers | sugar | labs gabals |
| citrona miza | Zitrohnu-missas | lemon peel | |
| citronssagriezts | Zitrohne | lemon | |
| vīns | Wihns | wine | |
| alus | Allus | ale | |
| smalkais cukursuzkaisīšanai | smalks Zukkers | fine sugar | |
| kanēlisuzkaisīšanai | Kanehlis | cinnamon | |
| sausiņipasniegšanai | Zwibakki | rusks |
Paņēmieni
- rīvēt
- uzliet
- uzkaisīt
Birkas
- aukstā zupa
- saldā zupa
- rupjmaize
- alus
- vīns
Piezīmes
- Visu desmit auksto zupu (01-048–01-057) kopējais virsraksts, 38. lpp. pirms 1. receptes:
- Oriģināls: "Wissadu aukstas Suppes, kurras siltâ wassaras-laikâ labpraht mehds us galdu doht. (Allerlei Arten von Kaltenschalen.)"
- Mūsdienu rakstībā: "Visādu aukstas zupas, kuras siltā vasaras laikā labprāt mēdz uz galdu dot. (Allerlei Arten von Kaltenschalen.)"
- Kaltschale vāciski ir auksta salda zupa no augļiem, ogām, vīna, alus vai piena. Grāmatā šīs zupas tikai numurētas (1.–10.), virsraksti iekavās ir mūsu apraksti.
- masgatus Korintes: vīriešu dzimtes forma pie Korintes tāda ir oriģinālā.
- Cukura gabalu norīvē (noberž) gar citrona mizu, lai tas uzsūc mizas eļļu un smaržu.
Modern recipe (EN)
Chilled rye bread soup with wine and ale Serves 4 · 15 minutes, plus 30 minutes soaking · Adapted from the 1796 recipe; not yet tested.
The book gives no quantities; the amounts below are ours.
Ingredients
- 150 g stale dark rye bread, with its crust (see Notes)
- 50 g currants
- 60 g sugar
- 1 lemon
- 500 ml dry white wine, chilled
- 500 ml malty ale or dark lager, chilled
- To serve: 1 tbsp caster sugar mixed with ½ tsp ground cinnamon
- To serve: rusks
Method
1. Grate the bread, crust and all, on the coarse side of a box grater, or pulse it in a food processor to coarse crumbs. Put it in a serving bowl. 2. Rinse the currants and add them to the bread. 3. Finely grate the lemon zest and rub it into the sugar with your fingertips until fragrant. Slice the zested lemon thinly and pick out the pips. Add the lemon sugar and the slices to the bowl. 4. Pour over the wine and ale and stir. Leave in the fridge for 30 minutes so the bread softens and the currants plump. 5. Sprinkle with the cinnamon sugar and serve with rusks on the side for everyone to add to their own bowl.
Notes
- What the book says vs. what we added: every ingredient is the book's: grated coarse rye bread with all its crust, washed currants, a good piece of sugar rubbed on lemon peel, a sliced lemon, wine and ale poured over, fine sugar and cinnamon on top, and rusks handed round. The amounts, the chilling and the 30-minute rest are ours.
- Bread: rupja maize is coarse dark rye bread. Latvian rupjmaize is ideal; a German wholegrain rye bread also works. Stale bread grates more easily.
- Ale and wine: the book just says alus and wine. Beer then was darker and less hoppy than most beer today, so use a malty brown ale or dark lager rather than a bitter, hoppy one. We use dry white wine; the book doesn't say which.
- Alcohol: the soup isn't cooked, so it is as strong as what goes into it, and not for children. For a milder version, replace some of the wine and ale with water or alcohol-free beer.
- Context: this is the first of the book's ten cold soups (Kaltschalen) for warm summer days. 01-049 is the same bread soup made with cream instead of wine. Latvian maizes zupa, a sweet rye bread soup, is a cooked relative.
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