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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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Time machine – what changed?

Pick two editions and see what Henriette Schønberg Erken added, removed or changed between them.

From19141949Modernised
To19141949Modernised
Modernised → 1949 (proofread, p. 53)~85% of the text changedremovedadded
500 g brune bønner (legges i bløt Bønnene skylles, legges natten over). 2,5 l kjøttkraft (gjerne annen gangs kraft). 1 stk laurbærblad (lite). 60 g smør. 30 g hvetemel. 2 stk ansjosfileter (finmoste). 1 ss eddik (etter smak). 1 ts sukker (etter smak). salt (etter smak, tilsettes til slutt). Legg de brune bønnene over i bløt i kaldt vann natten over. Hell av vannet.. Sett bønnene koldt vann. Settes over varmen i den kalde kraften sammen med laurbærbladet, kolde kraft og kok dem i cirka småkoker ca. 3 timer til de er helt møre.. Brun smør timer. Smør og mel sammen i en kjele, og spe brunes sammen, spes med litt av suppen suppen, hvori bønnene er kokt i.. Hell jevningen kokt, heldes derefter i den kokende suppen under omrøring.. Rør inn suppe, tilsettes de rensede, finmoste ansjosene, og smak til med fint utgnidde ansjos samt eddik, sukker og salt. salt efter smak. Fleskeknoke eller svor må vaskes og som regel utvannes litt.

Note on Modernised

Mål er omregnet til moderne enheter. Ansjos angis som ansjosfileter. Eddik, sukker og salt er gitt som «etter smak» med veiledende mengde. Kraften kan erstattes med vanlig kjøttkraft eller buljong.

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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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