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H. Schønberg ErkenArkivet
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Fiskesuppe

2 recipes · Fisk

2 fiskesuppe recipes from the “Big Cookbook,” in the fisk category. From Henriette Schønberg Erken's original text to a modernized version for today's kitchen.

  • Brown Herring Soup

    Brown herring soup from Erken's Stor kokebok (1914): herring stock cooked from herring and trimmings from herring patties, thickened with a brown butter roux, seasoned with sherry, cayenne, boiled roots and mushrooms.

  • Herring Soup

    Herring soup cooked on fresh herring and the trimmings from herring patties: the stock is drawn with water, salt, and milk, strained and thickened with a butter roux, thinned with milk, and served with chives and stiffly whipped sour cream in the tureen, optionally with fish balls, root vegetables, and potatoes.