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Bean Soup, Brown II

Brown bean soup II from Erken 1914: soaked brown beans are boiled tender in water with celeriac and onion, thinned with meat stock and butter, boiled on for half an hour and thickened with sago flour stirred out in water. Note: legumes must not be boiled in hard or salted water; salt is added at the end.

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

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About the dish

The simpler of Erken's two brown bean soups, thickened with sago flour. The note that legumes must not be boiled in hard or salted water is Erken's own household advice, and still holds today.

How to make it

  1. 1

    Boil the beans

    Put the soaked beans over the heat with the water, celeriac and onion, and boil until the beans are well tender. Do not salt the cooking water.

  2. 2

    Add stock and butter

    Thin with stock to taste, add the butter and boil the soup on for half an hour.

  3. 3

    Strain or leave

    Strain the soup, or leave the beans and vegetables in the soup — as you like.

  4. 4

    Thicken the soup

    Stir the sago flour out in a little cold water and stir it into the boiling soup. Season with salt.

Changes from the original

Measurements have been converted to modern units; "1 spoon of sago flour" is interpreted as 1 tablespoon. The stock can be from salted or fresh meat, or bouillon. Salt is added only after the beans are tender, in keeping with Erken's note.

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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)~68% av teksten endretfjernetlagt til
½ kg brune bønner 2 l. vand ca. 1 l. salt eller fersk kraft 1 sellerirot 1 løk 50 gr. smør 1 ske sagomel. Sæt Sett de utbløtte bønner, selleri, løk og vand vann over ilden varmen, og la det koke, koke til bønnerne bønnene er godt kokt, tilsæt tilsett kraft efter smak og smørret; smøret; kok ½ ¾ time. Siles eller ikke, som man vil. Melet røres ut i litt vand vann og røres i den kokende suppe. NB. Belgfrugter maa ikke kokes i haardt vand, ikke heller i saltet vand, der behøves da betydelig længere koketid. Av den grund salter man dem altid først, naar de er kokt. Er vandet haardt, saa tilsæt litt natron.

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Frequently asked questions

Must the beans be soaked before boiling?
Yes, the recipe uses soaked brown beans. They are put over the fire together with celeriac, onion and 2 liters of water and boiled until the beans are well cooked.
Why should you not salt the water from the start?
Legumes must not be boiled in salted or hard water – then a considerably longer cooking time is needed. Therefore they are salted only when they are done; the stock is added to taste toward the end. If the water is hard, you can add a little baking soda.
How is the soup thickened?
A spoonful of sago flour is stirred out in a little water and stirred into the boiling soup. After stock and 50 g butter are added, the soup is boiled for half an hour. It can be strained or served unstrained, as desired.

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