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.

Brennesnute (Brown Vegetable Soup)

Name: Brennesnute (Brown Vegetable Soup)
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 6 servings
Cuisine: Norwegian
Ingredients: 80 g butter; 60 g wheat flour; 1 pcs celery (celeriac root); 1 pcs rutabaga (small); 3 pcs carrots; 1 l potatoes (peeled and cut up); 1 tbsp parsley (finely chopped); 2 l meat stock; 1 l water; 1 tsp vinegar; 1 pinch sugar; boiled sausage (sliced, for serving)

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
Cook the vegetables
Clean the vegetables, cut them into small cubes and cook them tender in the boiling water.
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
Combine
Add the water the vegetables were cooked in, and season with finely chopped parsley, vinegar and sugar.
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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Time machine – what changed?

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

From1914 1949 Modernised

To1914 1949 Modernised

1914 (proofread, p. 40) → Modernised~81% of the text changedremovedadded

80 ~~gr. smør~~ g smør. 60 ~~gr. hvetemel~~ g hvetemel. 1 stk selleri (sellerirot). 1 ~~liten kaalrabi~~ stk kålrabi (liten). 3 ~~gulerøtter~~ stk gulrøtter. 1 l. l poteter (skrelt og oppdelt). 1 ~~spiseske~~ spiseskje persille (finhakket). 2 ~~l. kjøtkraft~~ l kjøttkraft. 1 ~~l. vand~~ l vann. 1 ~~teske eddik~~ teskje eddik. 1 ~~knivsod~~ knivsodd sukker. ~~Grønsakerne renses, skjæres~~ kokt pølse (i skiver, til servering). Rens grønnsakene, skjær dem i ~~smaa~~ små terninger og ~~kokes~~ kok dem møre i ~~det~~ den kokende ~~vand. Smørret brunes, irøres melet, spædes~~ vannmengden.. Brun smøret, rør inn melet og spe med ~~kraften, smaakoker~~ kjøttkraften. La suppen småkoke 10 ~~minutter, tilsættes det vand, hvori grønsakerne~~ minutter.. Tilsett vannet grønnsakene er ~~kokt. Den finhakkede~~ kokt i, og smak til med finhakket persille, ~~eddiken~~ eddik og ~~sukkeret tilsættes. I~~ sukker.. Server suppen ~~serveres kokte, opskaarne pølseskiver~~ med grønnsakene og ~~grønsakerne.~~ oppskårne skiver av kokt pølse.

Note on Modernised

Mål er beholdt, men skrevet med moderne enheter (gram, liter, spiseskje, teskje, knivsodd). «1 l. poteter» er angitt som 1 liter oppdelte poteter. Fremgangsmåten er delt i nummererte trinn på moderne norsk.

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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.

Equipment for this dish

Cast-iron cookware set →Cast iron handles long, slow simmering – just what soups and stocks need.Engrospris.no

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