№ 53[Auksta zupa 6: sago ar vīnu]
6.
Oriģināls1796
Iswahri baltu Sago ar uhdeni, un -missahm, tad peelej druszin ar gabbalu Zukkeru un wessela Kanehla; tà lai werd, kamehr ittin spohsch paleek. Kad winsch kihselu rahdahs, to warr tad gabbalôs isgreestu blohdâ likt, Wihnu ar uhdeni usleet, un Zukkeru ar Kanehli uskaisiht.
Mūsdienu rakstībā2026
Izvāri baltu sago ar ūdeni un mizām, tad pielej drusciņ ar gabalu cukuru un vesela kanēļa; tā lai verd, kamēr itin spožs paliek. Kad viņš ķīseļu rādās, to var tad gabalos izgrieztu bļodā likt, vīnu ar ūdeni uzliet un cukuru ar kanēli uzkaisīt.
Sastāvdaļas8
| Mūsdienās | 1796 | English | Daudzums |
|---|---|---|---|
| sago | balts Sago | white sago | |
| ūdens | uhdens | water | |
| citrona miza | Zitrohnu-missas | lemon peel | |
| franču vīns | Franzwihns | French wine | drusciņ |
| cukurs | Zukkers | sugar | gabals |
| kanēļa standziņa | wessels Kanehlis | whole cinnamon | |
| vīnsar ūdeni uzliešanai | Wihns | wine | |
| kanēlisar cukuru uzkaisīšanai | Kanehlis | cinnamon |
Paņēmieni
- vārīt
- atdzesēt
- sagriezt
- uzliet
- uzkaisīt
Birkas
- aukstā zupa
- saldā zupa
- sago
- ķīselis
- vīns
Piezīmes
- spohsch (vīr. dz. nominatīvs): vecajā rakstībā celma sch un galotnes s rakstīti kopā, tādēļ mūsdienu tekstā spožs.
- Franzwihna: skenējumā viens vārds (pārnests rindas beigās kā Franzwih-na), tādēļ francvīna.
- Sago vāra, līdz tas kļūst caurspīdīgs (spožs) un sastingst kā ķīselis; tad to sagriež gabalos un aplej ar vīnu un ūdeni.
Modern recipe (EN)
Chilled sago soup with wine Serves 4 · 35 minutes, plus 3 hours setting · Adapted from the 1796 recipe; not yet tested.
The book gives no quantities; the amounts below are ours.
Ingredients
For the sago jelly:
- 150 g small sago pearls
- 600 ml water
- Pared peel of ½ lemon, in strips without the white pith
- 100 ml dry white wine
- 40 g sugar
- 1 cinnamon stick
To serve:
- 400 ml dry white wine, chilled
- 400 ml cold water
- 1 tbsp sugar mixed with ½ tsp ground cinnamon
Method
1. Bring the water and lemon peel to the boil. Pour in the sago, stirring, and simmer for 10 minutes, stirring often so it doesn't stick. 2. Add the wine, sugar and cinnamon stick and keep simmering and stirring for another 10–15 minutes, until the pearls are completely clear and the mixture is thick. 3. Take out the lemon peel and cinnamon stick. Pour into a shallow dish rinsed with cold water, about 2 cm deep. Let it cool, then chill for about 3 hours, until set firm enough to cut. 4. Cut the jelly into cubes and put them in a serving bowl. Mix the wine and water, pour it over and sprinkle with the cinnamon sugar.
Notes
- What the book says vs. what we added: the book boils white sago with water and lemon peel, adds a little French wine, a piece of sugar and whole cinnamon, and boils it until quite clear. Once it has set like a kissel, it is cut into pieces in a bowl, wine and water are poured over and cinnamon sugar goes on top. The setting dish, the fridge and all the amounts are ours.
- Setting: the book cuts the sago into pieces, so it must set firm, and that takes far more sago than the book's hot sago soup (01-022, about 130 g for 10 people). Our ratio is a guess; if the jelly is too soft to cut, use more sago next time.
- Sago: much of what is sold as sago today is really tapioca pearls (from cassava) rather than palm sago. Either works; choose small white pearls.
- Wine: we read francvīns (French wine) as dry white, and use the same wine to pour over. The poured wine isn't cooked, so the soup isn't for children.
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