Kjøttsuppe

Brown soup made from 60 g browned butter with thinly sliced leeks, onions, carrots and celery, browned with flour, thinned with 2 liters of bouillon, cooked 15 minutes, strained and seasoned with 1 dl sherry. Served with small fish balls.

Moose soup from Erken 1914: 2 kg moose meat is browned with onion, carrot, pork strips, pepper, and bay leaf in 100 g fat, boiled tender in 2 l water, the meat ground to a purée and strained, the soup thickened with a brown roux of 100 g butter and 100 g flour, thinned with the stock, and seasoned with sherry and salt; served with moose ball

A brown sweet-and-sour soup without giblets: a browned butter-and-flour roux thinned with diluted salted stock, served with boiled apples, prunes, carrots and flour dumplings, seasoned with vinegar and sugar.

Hamburg soup from Erken 1914: a light brown butter-and-flour roux made in a cast-iron pot or the oven, thinned with 2 liters of meat stock and simmered 15 minutes. Served with cut-up boiled cauliflower, celery, and parsley root.

Chicken soup (potage à la reine) from Erken 1914: a butter-flour thickening thinned with 2 liters chicken bouillon, enriched in the tureen with 2 egg yolks, 1 dl cream, and 2 dl Madeira. Seasoned with salt and cayenne and served with chicken quenelles, asparagus, or choux puffs with chicken purée.

Erken's rabbit soup (bouillon de lapin) from 1914: rabbit and lightly salted ham are cooked in 2 l water; after one hour, diced root vegetables and rice are added and the soup cooks one hour more. The rabbit can be served on its own with onion sauce, or the meat can be diced and warmed in the soup.

A hearty soup cooked on lightly salted pork with barley groats, potatoes and rutabaga, where finely chopped caraway greens (or chervil or kale) are given a quick boil at the end.

Erken's giblet soup from 1914: giblets, head, feet, and heart of goose or duck simmered 4 hours in salted water with root vegetables, the stock strained and cooked with prunes and apples, thickened with sago flour and seasoned sweet-and-sour with sugar and vinegar.

Browned root-vegetable soup on meat stock from Erken's Stor kokebok 1914: celeriac, parsley root, carrot and onion are browned in butter, thickened with flour, extended with 2 l meat stock, simmered for half an hour, strained and served with celeriac strips and small egg dumplings.

Erken's pork back soup from 1914: pork back is boiled in 3 l water with cabbage, carrots, celeriac, leek, parsley root, bouquet garni and peppercorns; the soup is strained and boiled up with the vegetables, the meat served separately. A variant is thickened with browned butter/flour and served with prunes and apples.