Food Underfoot. The Cuisine of The Ancient Roads

– Strain the sap and begin boiling it over an open fire or hob.

– Boil in a wide pot until reduced to ~1 litre.

– Pour the thick, amber syrup into sterilised jars.

Tip: For crystallised maple sugar, continue boiling until thickened, but take care to avoid scorching.

Birch syrup (Northern Europe, Russia)

Ingredients: 20 litres birch sap

Preparation:

– Collect in April, during mild days and frosty nights.

– Filter and boil slowly.

– Reduce volume by 20×.

– The resulting syrup is deep amber in colour, with a rich, slightly bitter flavour.

Note: Great with meat, tea, and porridge.

Liquorice decoction (Eastern Europe & Central Asia)

Ingredients: 2 tbsp dried liquorice root, 500 ml water

Preparation:

– Grind roots.

– Simmer in water for 20—30 min.

– Strain – yields a naturally sweet, dark infusion.

– Optionally reduce to syrup.

Use: Add to tea, porridge, dough. Folk remedy for coughs and fatigue.

Sumanak (sumalyak) – syrupy paste from sprouted wheat (Central Asia)

Ingredients: 2 kg wheat, water as needed, 1 cup (approx. 240 ml) flour (optional)

Preparation:

– Wash and soak grain for 24 hours.

– Sprout for 2—3 days until shoots are 1—2 cm.

– Grind the sprouts, mix with water, and strain to obtain the “sweet milk’ base.

– Add flour if desired.

– Cook for 6—12 hours stirring continuously with a wooden spatula to prevent burning.

Tradition: Prepared for Navruz in large pots; families gather to sing and dance. Said to bring luck and purification.

Sprouted barley drink (Europe)

Ingredients: 500 g sprouted barley, 2 litres water

Preparation:

– Dry and grind the sprouts.

– Steep in hot (not boiling) water for 4—6 hours.

– Strain.

– Optionally boil down to a syrup.

Use: Base for malt beverages or syrups.

Sweet elecampane root (Eastern Europe, Siberia)

Ingredients: 50 g fresh/dried root, 500 ml water

Preparation:

– Grind and boil for 30 minutes.

– Strain and boil down to a syrup.

– Add honey if desired.

Taste: Honey-like, spicy; aids digestion.

Malt syrup from sprouted rye (Slavic/Baltic tradition)

Ingredients: 1 kg sprouted rye

Preparation:

– Sprout rye to 1—1.5 cm.

– Dry, grind into flour.

– Steep in hot water at 40—50°C for 6—8 hours.

– Strain.

– boil down until thickened to a syrup.

Use: Baking, drinks, porridge. Adds maltose flavour.

Reduced berry syrup (Northern/Eastern Europe)

Ingredients: 2 kg berries (rowan, viburnum, blueberry), water

Preparation:

– Mash or juice berries.

– Strain and boil to reduce to ~1/5 volume.

– Optionally add sour apples for stability.

Use: Syrup, porridge topping, base for pastila.

Sweet-and-sour burdock syrup (Japan, Siberia, Karelia)

Ingredients: 100 g burdock root, 500 ml water

Preparation:

– Wash, peel, chop the root.

– Boil for 30—40 min.

– Boil down to a syrup and strain.

Taste: Earthy, sweet-and-sour.

Tip: Can serve as a rehydrating herbal tonic while hiking.

Baked sprouts with berries (Europe)

Ingredients: 1 cup (approx. 240 ml) sprouted wheat, ½ (approx. 120 ml) cup dried berries (cranberry, cherry, blueberry), some water

Preparation:

– Mix sprouts and berries with water.

– Bake in ceramic/earthenware dish at 100—120°C for 3—4 hours.

Use: Paste for snacks, with mild sweetness and tartness.

Sweet flour from dried sprouts (Slavic/Finno-Ugric tradition)

Ingredients: Any amount of sprouted wheat or barley

Preparation:

– Sprout grain.

– Dry at 40—50°C.

– Grind to powder.

Use: Add to baked goods, porridge, raw treats.

Tip: Pairs well with nuts and dried wild fruits like rose hips or hawthorn.