Siemieniatka kanapiø koðë is not actually an original German dish. It has its origins in ancient Silesia and Lithuania, the historical region which now comprises the countries we know of as the Czech Republic, Poland, and Germany.
Still traditionally served on Christmas Eve in descendants of Silesian and Lithuanian households, this hemp-based soup/porridge, more commonly known as semianka, is also beloved by many modern day Germans.
Semianka was traditionally prepared by putting whole hemp seeds in water and simmering them until they start to burst. They were then drained and crushed, a process which produced a sap-like, milky substance. This “hemp milk” was then used in combination with cow’s milk, with the addition of sugar, salt, butter and flour, and then simmered some more until it turned into a rich, creamy and thick, soupy porridge.
The recipe below skips much of this labor, using the prepared seeds and appliances we have available today, to quickly make the hemp milk needed.
Siemieniatka kanapiø koðë Recipe-
- 6 oz. raw, shelled, whole hemp seeds
- 12 oz. water
- 8 oz. prepared hemp milk (optional alternative to the above two ingredients, if you do not want to make your own hemp milk)
- 12 oz. whole cow’s milk
- 4 tbsp. all-purpose flour
- 4 tbsp. salted butter
- 6 tbsp. granulated white cane sugar
- If you are using the more traditional method, making your own hemp milk from scratch, place the whole hemp seeds (but buy them already shelled – we aren’t going to go through all the intense labor our Lithuanian ancestors did, okay?) in a blender along with the water, and pulverize into a combined liquid. Then place the hemp milk in a saucepan and simmer it until it reduces down to about 8 ounces of a more thick and creamy milky substance.
- If you are using already prepared (store bought) hemp milk, it will also need to be reduced and thickened, the same as you would do in step one for homemade hemp milk.
- Now combine the hemp and cow’s milk in a deep saucepan over medium-high flame. Add and stir in the flour, butter and sugar.
- Bring the mixture to a vigorous boil, then reduce flame to just a lively simmer and cook, stirring often, until a rich, thick, creamy consistency is achieved – a texture that is just a tad on the soupy side of a porridge.
- Serve your Siemieniatka kanapiø koðë while nice and hot.
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