Ollanner Frische Supp

vun Clara Kramer-Freudenthal
(Lentmoond 1999)

So recht wat för de kolde Johrstiet is ’n ,,Frische Supp’’. Helpt ok seke Minschen warrer op de Been. Fleten Week hebb ik uns so een Kraftbreuh kookt, wiel wi dat neudig harrn. De Gripp hett uns dittmol ober ok osig tosett.

Nu mien Rezept, so as mien Mamma uns dat bibröcht hett.

Schall dat Fleesch den tweeten Dag noch as een Hauptmohltiet bruukt warrn, sett ik de Knoken, dat Suppengreun un een Sternanis mit kold Woter an, un loot dat suutje twee Stünn koken. Iers denn kummt dat Fleesch in de kokenhete Breuh dorto. Fuurts sluut sik de Poorn, un de Fleeschsapp blifft in dat Fleesch, un den annern Dag gifft dat denn Ossenboß mit Marekschü. Mütt ümmer mit Woter todeckt ween. Wenn neudig, bloots kokend Woter nogeten.

Todoten:

• twee Kilo Ossenboß
• een Pund Kraftknoken
• een Pund Markknoken
• een grote Stang Purree
• Sellerie je no Greut (Is ’t een groten, denn reckt een halben.)
• een Pund Wutteln
• twee Petersillwutteln, wenn meuglich
• frische Petersill
• een Sternanis (een Trick vun mien Mamma)
• 250 Gramm deepkeuhlte Arfen
• 250 Gramm deepkeuhlte Poriser Korotten, de ik öber Nacht hebb opdaun loten
• Sult ümmer no Smack
• een Pries Zucker - dröff ober bloots een Messerspitz vull ween

Knoken un Fleesch kott mit kold Woter afwaschen. Nu Knoken, Suppengreun un Sternanis mit kold Woter ansetten, to’n Koken bringen un suutje ohn’ Deckel twee Stünn koken loten. Twüschendörch ümmer mol den Schuum mit een Schümkell’ affischen. In dat kokenhete Woter kummt nu de Ossenboß un de loot ik ok noch good twee Stünn koken. No de Kooktiet nehm ik dat Fleesch ruut. Knoken un dat utkookte Suppengreun nehm ik bisiet un do frische Wutteln, no acht Minuten Arfen un, wenn dor, ok Spargel - kann giern ut de Doos ween - in de Supp. Den Spargel bloots heet moken, he is jo gor. Vun de Ossenboß snie ik de Hälft’ in Wörpel; de koomt in de Supp, un de anner Hälft’ is för den tokoom Dag för de Marekschü. De Fleeschbreuh för de Marekschü afnehm, bevör Arfen, Korotten un Spargel in den Putt koomt.

Dorto paßt Nudeln or Ries. Noch een Trick vun mien Mamma, kook mol 100 Gramm Rosinen mit in den Ries. Smeckt lecker, so warrt de Ries bi de ,,Ollanner Hochtietssupp’’ kookt.

Ik stell giern fienhackte Petersill op ’n Disch. Nich an de Supp doon, mit Petersill warrt se licht suur.

Mien Lüüd möögt giern Fleeschklüten in de Supp, ober ok Swemmklüten smeckt good dorto.

Wenn dat Fleesch bloots för de Supp ween schall, bruukt dat nich de düre Ossenboß to ween, denn reckt ok Dwarsrüpp. Mit Ossenboß sünd dat ober twee Mohltieden.

Olland-Style “Fresh Soup”

by Clara Kramer-Freudenthal 
(March 1999)

“Fresh soup” makes an ideal meal for the cold part of the year. It also helps sick people back on their feet. Last week I made this kind of beef tea, and we sure needed it. This time we had the flu pretty badly.

So here’s the recipe as my mom taught it to me.

In case I want to use the meat in a main course the following day I first place the bones, the soup-flavoring vegetables and herbs and the star anise in cold water before cooking and then let it simmer for two hours. It’s only then that I add the meat to the boiling hot broth. The pores close right away, and the juices stay inside the meat, and the following day we have brisket of beef with horseradish sauce. It’s got to be immersed in water at all times. If necessary, add boiling water.

Ingredients:

• two kilograms [4.5 lb] of bisket of beef
• half a kilogram [1 lb] of beef bones
• half a kilogram [1 lb] of marrowbones
• one large stalk of leek
• celeriac (celery root), a small one or half of a large one
• half a kilogram [1 lb] of carrots
• two parsley roots, if available
• fresh parsley
• one star anise (my mom’s touch)
• 250 grams [9 oz.] of frozen peas
• 250 grams [9 oz.] of frozen miniature carrots, thawed overnight
• salt, as usual to taste
• a bit of sugar, but no more than a pinch

Wash the bones and the meat with cold water. Then place the bones, the vegetables and the star anise in cold water, bring it to a boil, and then allow it to simmer uncovered for two hours. Once in a while skim off the froth with a skimmer or slotted spoon. The brisket of beef is then placed in the boiling hot water, and I let it simmer for at least another two hours. After that I remove the meat from the broth. I set aside the bones and the decocted soup-flavoring vegetables and put into the soup fresh carrots, eight minutes later the peas and, if available, also asparagus, which may be canned. The asparagus only gets heated, because it’s already cooked. I cut half of the brisket into cubes and add it to the soup, and the remainder is to be eaten with horseradish sauce the following day. Some broth for the horseradish sauce needs to be set aside before the peas, carrots and asparagus are added to the soup.

Pasta or rice go well with this. Here is another trick of my mom’s: Try cooking the rice with a 100 grams [3.5 oz] of raisins. It’s delicious. That’s how the rice is prepared to go with Olland-style wedding feast soup.

I like to put a dish with finely chopped parsley on the table. Parsley is not to be added to the soup before serving. Soup easily turns sour when parsley is inside.

My folks like meat dumpling in the soup, but soup dumplings  go well with it too.

You needn’t use expensive brisket of beef if the meat is meant to be only for the soup. In that case side rib meat will do. But brisket makes for two dishes.

Ollander frische sup

fun Clara Kramer-Freudenthal
(Lentmaand 1999)

Soo recht wat foer de kolde jaars-tiid is ’n ,,frische sup’’. Helpt ouk seke minschen warrer op de beinen. Fleten week hev ik uns so ’n kraftbroy kaakd, wiil wii dat noydig harren. De grip het uns ditmaal aver ouk asig tou-sett.

Nuu miin retsept, soo as miin mamma uns dat bii-broechd het.

Schal dat fleisch d’n tweiden dag noch as ’n haupt-maaltiid bruukd warren set ik de knaken, dat suppen-groyn un d’n stern-aniis mit kold water an un laat dat suutje twei stuenden kaken. Eirst den kumt dat fleisch in de kaken-heite broy daar tou. Fourts sluutt sik de poren, un de fleischsap blivt in dat fleisch, un den annern dag givt dat den ossen-boss mit marek-schuy. Muet uemmer mit water tou-dekd ween. Wen noydig, bloots kakend water naa-geten.

Tou-daten:

• twei kilo ossen-boss
• ein pund kraft-knaken
• ein pund mark-knaken
• ein grote stang purree
• sellerii jee naa groyd (is ’t ’n groten, den rekt ’n halven)
• ein pund wutteln
• twei petersil-wutteln, wen moyglich
• frische petersil
• ein stern-aniis (‘n trik fun miin mamma)
• 250 [twei hunnerd foeftig] gram deip-koylde arfen
• 250 [twei hunnerd foeftig] gram deip-koylde pariser karotten dei ik euver nacht hev op-dauen laten
• sult uemmer naa smak
• ein priis’ tsukker - droev aver bloots ’n messer-spits ful ween

Knaken un fleisch kot mit kold water af-waschen. Nuu knaken, suppen-groyn un stern-aniis mit kold water an-setten, tou d’n kaken bringen un suutje aan dekkel twei stuenden kaken laten. Twueschen doerch uemmer maal d’n schuum mit ’n schuym-kel af-fischen. In dat kaken-heite water kumt nuu de ossen-boss, un de laat ik ouk noch goud twei stuenden kaken. Naa de kaaktiid neem ik dat fleisch ruut. Knaken un dat uut-kaakde suppen-groyn neem ik bii siit un dou frische wutteln, naa acht minuten arfen un, wen daar, ouk spargel - kann geirn uut de doos’ ween - in de sup. D’n spargel bloots heit maken; hei is jaa gaar. Fun de ossen-boss snii ik de helvd in woerpel; dei kaamt in de sup, un de anner helvd is foer d’n tou-kamenen dag foer de marek-schuy. De fleischbroy foer de marek-schuy af-nemen befoer arfen, karotten un spargel in d’n put kaamt.

Daar tou passt nudeln or riis. Noch ’n trick fun miin mamma: Kaak maal 100 [hunnerd] gram rosinen mit in d’n riis. Smekt lekker. So wardt de riis bii de ,,Ollanner hochtiids-supp’’ kaakd.

Ik stel geirn fiin hakde petersil op d’n disch. Nich an de supp doun. Mit petersil wardt sei licht suur.

Miin luyd’ meugt geirn fleisch-kluyten in de sup, aver ouk swem-kluyten smekt goud daar tou.

Wen dat fleisch bloots foer de sup ween schal, bruukt dat nich de duyre ossen-boss tou ween. Den rekt ouk dwars-ruep. Mit ossen-boss suend dat aver twei maal-tiden.

Olland-Style “Fresh Soup”

by Clara Kramer-Freudenthal 
(March 1999)

“Fresh soup” makes an ideal meal for the cold part of the year. It also helps sick people back on their feet. Last week I made this kind of beef tea, and we sure needed it. This time we had the flu pretty badly.

So here’s the recipe as my mom taught it to me.

In case I want to use the meat in a main course the following day I first place the bones, the soup-flavoring vegetables and herbs and the star anise in cold water before cooking and then let it simmer for two hours. It’s only then that I add the meat to the boiling hot broth. The pores close right away, and the juices stay inside the meat, and the following day we have brisket of beef with horseradish sauce. It’s got to be immersed in water at all times. If necessary, add boiling water.

Ingredients:

• two kilograms [4.5 lb] of bisket of beef
• half a kilogram [1 lb] of beef bones
• half a kilogram [1 lb] of marrowbones
• one large stalk of leek
• celeriac (celery root), a small one or half of a large one
• half a kilogram [1 lb] of carrots
• two parsley roots, if available
• fresh parsley
• one star anise (my mom’s touch)
• 250 grams [9 oz.] of frozen peas
• 250 grams [9 oz.] of frozen miniature carrots, thawed overnight
• salt, as usual to taste
• a bit of sugar, but no more than a pinch

Wash the bones and the meat with cold water. Then place the bones, the vegetables and the star anise in cold water, bring it to a boil, and then allow it to simmer uncovered for two hours. Once in a while skim off the froth with a skimmer or slotted spoon. The brisket of beef is then placed in the boiling hot water, and I let it simmer for at least another two hours. After that I remove the meat from the broth. I set aside the bones and the decocted soup-flavoring vegetables and put into the soup fresh carrots, eight minutes later the peas and, if available, also asparagus, which may be canned. The asparagus only gets heated, because it’s already cooked. I cut half of the brisket into cubes and add it to the soup, and the remainder is to be eaten with horseradish sauce the following day. Some broth for the horseradish sauce needs to be set aside before the peas, carrots and asparagus are added to the soup.

Pasta or rice go well with this. Here is another trick of my mom’s: Try cooking the rice with a 100 grams [3.5 oz] of raisins. It’s delicious. That’s how the rice is prepared to go with Olland-style wedding feast soup.

I like to put a dish with finely chopped parsley on the table. Parsley is not to be added to the soup before serving. Soup easily turns sour when parsley is inside.

My folks like meat dumpling in the soup, but soup dumplings  go well with it too.

You needn’t use expensive brisket of beef if the meat is meant to be only for the soup. In that case side rib meat will do. But brisket makes for two dishes.