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Bean Soup, Brown I

Brown bean soup I from Erken 1914: soaked brown beans are boiled 3 hours in meat stock with bay leaf, the soup is thickened with browned butter and flour and seasoned with mashed anchovy, vinegar, sugar and salt.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 41 (falt i det fri)

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About the dish

Brown bean soup was a cheap and filling everyday soup. Erken uses "second-run stock," that is, stock from bones that have already been boiled once — a typical economy measure in the large household.

How to make it

  1. 1

    Soak the beans

    Soak the brown beans in cold water overnight. Pour off the water.

  2. 2

    Boil the beans

    Put the beans over the heat in the cold stock together with the bay leaf, and boil them for about 3 hours until completely tender.

  3. 3

    Make the brown thickening

    Brown butter and flour together in a pot, and thin with a little of the soup the beans were boiled in.

  4. 4

    Thicken the soup

    Pour the thickening into the boiling soup while stirring.

  5. 5

    Season

    Stir in the cleaned, finely mashed anchovies, and season with vinegar, sugar and salt.

Changes from the original

Measurements have been converted to modern units. Anchovy is given as anchovy fillets. Vinegar, sugar and salt are given as "to taste" with a guideline amount. The stock can be replaced with ordinary meat stock or bouillon.

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Tidsmaskin – hva endret seg?

Velg to utgaver og se hva Henriette Schønberg Erken la til, fjernet eller endret mellom dem.

Fra19141949Modernisert
Til19141949Modernisert
1914 (korrekturlest, s. 41) → 1949 (korrekturlest, s. 53)~55% av teksten endretfjernetlagt til
60 gr. smør 30 gr. hvetemel 2 ansjos ½ kg. brune bønner 1 litet laurbærblad eddik sukker salt 2½ l. kraft (anden gangs). Bønnerne lægges Bønnene skylles, legges natten over i bløt i koldt vand. Sættes vann. Settes over ilden varmen i den kolde kraft og kokes småkoker ca. 3 timer. Laurbærbladet koker med. Smør og mel brunes sammen, spædes spes med litt av suppen, hvori bønnerne bønnene er kokt, heldes derefter i den kokende suppe, tilsættes tilsettes de rensede, fint utgnidde ansjos samt eddik, sukker og salt efter smak. Fleskeknoke eller svor må vaskes og som regel utvannes litt.

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Frequently asked questions

Must the beans be soaked?
Yes, the brown beans are soaked in cold water overnight before cooking.
How long should the soup boil?
The beans are put over the heat in the cold stock and boiled about 3 hours together with the bay leaf.
What gives the soup its brown color and flavor?
Butter (60 g) and wheat flour (30 g) are browned together into a brown thickening, thinned with a little of the soup and poured in. The flavor is set with finely mashed, cleaned anchovy, vinegar, sugar and salt.
Which stock is used?
2½ liters of second-run stock (a second boiling of the bones).

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