№ 31V. nodaļa
Zaļa sula
Green herb sauce
- Makes about 300 ml, for 4–6
- about 30 minutes
- Melnraksts · vēl nav izmēģināts
1796Salla sullu.
The book gives no quantities; the amounts below are ours.
Method
3 soļi- Chop the herbs very finely.
- Melt the butter in a saucepan over medium-low heat, add the herbs and cook for 3–4 minutes, stirring, until they wilt.
- Pour in the stock and simmer uncovered for 15–20 minutes, until reduced by about half and thickened by the herbs. Taste and add salt if needed.
Notes
What the book says vs. what we added
the method is the book's: all kinds of soup herbs chopped fine and fried in butter, broth poured on, and the sauce boiled until it is reduced and thick with herbs. The choice of herbs, the amounts and the times are ours.
Serving
the book doesn't say. It suits boiled meat, chicken, fish and eggs.
Colour
long boiling turns the herbs olive-green. For a brighter sauce, reduce the stock by half first and add the fried herbs for the last 5 minutes (our suggestion).
Title
the book prints "Salla sullu", probably a misprint for "Salla sulla", green sauce.
Oriģināls1796
Nemm , sakappa tahs smalki un iszepp sweestâ, usleij gallas suppi, un werd, kamehr ta suppe un no tahm paleek.
Mūsdienu rakstībā2026
Ņem , sakapā tās un izcep sviestā, uzlej gaļas zupu, un verd, tā zupa īsa un no tām paliek.
Sastāvdaļas3
| Mūsdienās | 1796 | English | Daudzums |
|---|---|---|---|
| zupas zaļumi | suppes sahles | soup herbs | |
| sviests | sweests | butter | |
| gaļas buljons | gallas suppe | meat broth |
Paņēmieni
- sakapāt
- cept
- vārīt
- iztvaicēt
Birkas
- mērce
- zaļumi
Piezīmes
- Virsrakstā Salla sullu akuzatīvā; droši vien iespiedkļūda, domāts sulla, kā visos citos šīs nodaļas virsrakstos. Mūsdienu virsrakstā Zaļa sula.
- zupas zāles: zupas zaļumi.
- īsa: iztvaicēta, sabiezējusi.
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