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Brennesnute (Brown Vegetable Soup)

Brennesnute from Erken's Stor kokebok (1914) is a brown vegetable soup with celeriac, rutabaga, carrot and potatoes in cubes, thickened with browned butter and flour in meat stock, seasoned with parsley, vinegar and sugar and served with slices of boiled sausage.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 40 (falt i det fri)

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About the dish

"Brændesnute" is an old Norwegian brown vegetable soup with a browned-butter thickening, served with slices of sausage. The recipe is among the soups in Erken's Stor kokebok of 1914.

How to make it

  1. 1

    Cook the vegetables

    Clean the vegetables, cut them into small cubes and cook them tender in the boiling water.

  2. 2

    Brown the roux

    Brown the butter, stir in the flour and thin with the meat stock. Let the soup simmer for 10 minutes.

  3. 3

    Combine

    Add the water the vegetables were cooked in, and season with finely chopped parsley, vinegar and sugar.

  4. 4

    Serve

    Serve the soup with the vegetables and slices of boiled sausage.

Changes from the original

Measurements are kept, but written in modern units (grams, liters, tablespoon, teaspoon, pinch). "1 l. potatoes" is given as 1 liter of cut-up potatoes. The method has been divided into numbered steps in modern Norwegian.

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Clean, minimally processed groceries matched to the ingredients — approximate prices.

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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. 40) → 1949 (korrekturlest, s. 51)~44% av teksten endretfjernetlagt til
80 gr. smør 60 gr. hvetemel 1 selleri 1 liten kaalrabi kålrabi 3 gulerøtter 1 ¾ l. poteter 1 spiseske spiseskje persille 2 l. kjøtkraft kjøttkraft 1 l. vand 1 teske vann ½ teskje eddik 1 knivsod knivsodd sukker. Grønsakerne Grønnsakene renses, skjæres i smaa små terninger og kokes såvidt møre i det kokende vand. Smørret vann. Smøret brunes, irøres melet, spædes spes med kraften, smaakoker småkoker 10 minutter, tilsættes tilsettes det vand, vann hvori grønsakerne grønnsakene er kokt. Den finhakkede fint hakkede persille, eddiken og sukkeret tilsættes. tilsettes. I suppen serveres kokte, opskaarne opskårne pølseskiver og grønsakerne. grønnsakene.

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Frequently asked questions

Why is the soup called "brennesnute"?
The name refers to the fact that the base is a brown roux – the butter is browned with the flour before it is thinned with the stock. The recipe is taken from Henriette Schønberg Erken's "Stor kokebok" (1914), p. 40.
Which vegetables go in the soup, and how are they treated?
Celeriac, a small rutabaga, three carrots and 1 liter of potatoes. Everything is cleaned, cut into small cubes and cooked tender in 1 liter of boiling water. The cooking water is used further in the soup along with 2 liters of meat stock.
What is served in the soup?
Boiled, sliced sausage together with the vegetables. The soup is seasoned with finely chopped parsley, 1 teaspoon of vinegar and a pinch of sugar.
How long should the roux cook?
After the flour has been stirred into the browned butter and thinned with the stock, the soup should simmer for 10 minutes before the cooking water from the vegetables is added. The total time for the dish is about an hour.

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