Skip to content
H. Schønberg ErkenArkivet
NOENLog in

Bread Soup (rugbrød)

Sweet bread soup made from 300 g rye bread soaked overnight in 2 liters of water, cooked down with lemon peel, pressed through a strainer, thinned with boiling water and seasoned with 2 dl white wine, sugar and jam or fruit syrup. Serves 6.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 66 (falt i det fri)

Be the first to rate

About the dish

Bread soup was a classic way of using up old rye bread. The soup belongs to the sweet soups that were served as a starter or dessert, and wine and jam lifted the humble ingredient.

How to make it

  1. 1

    Soak the bread

    Cut the rye bread into slices and soak it in the water overnight.

  2. 2

    Cook down the bread

    Cook the bread in the soaking water together with the lemon peel until the bread is completely cooked down.

  3. 3

    Strain the soup

    Press the soup through a strainer or colander, thin with boiling water to a suitable thickness and bring it to a boil.

  4. 4

    Season

    Season with white wine, sugar and jam or fruit syrup. Add a little salt before serving.

Changes from the original

Measurements are kept, but converted to modern units (dl instead of "del."). "Rubbed through a colander" is described as pressing through a strainer. The amount of sugar and salt is not given in the original and is stated as to taste.

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. 66) → 1949 (korrekturlest, s. 79)~60% av teksten endretfjernetlagt til
300 gr. rugbrød 2 l. vand vann 1 citron sitron eller ½ skje eddik 2 del. hvitvin sukker syltetøi eller og saft. Brødet skjæres i skiver og ligger natten over i bløt ibløt i vandet; vannet; kokes i utbløtningsvandet utbløtningsvannet med citronskallet. Naar sitronskallet. Når brødet er utkokt, gnides det gjennem dørslag, opspædes opspes med kokende vand vann og gives gis et opkok. Tillages med vin, sukker og syltetøi eller saft. Saltes. Alt vispes koldt sammen og vispes sterkt over varmen, til det såvidt koker op. Saltes. Småskåret stekt brød serveres til. Brødet skjæres op, settes ibløt i vann natten over, koles ut heri og tilsettes ølet. Sukker, kanel og sitron efter smak.

Community interpretations

Be the first to share your own version.

See interpretations →

Frequently asked questions

Why does the recipe take so long?
The rye bread is cut into slices and must soak in the 2 liters of water overnight. The cooking itself takes only a short while, so it is the soaking (around 12 hours) that accounts for the time.
Should I pour off the soaking water?
No, the bread is cooked in the soaking water itself, together with the lemon peel. That way you keep the flavor and body from the bread.
How does the soup become smooth?
Once the bread is cooked down, it is rubbed through a colander (or strainer), thinned with boiling water and brought to a boil. Then it is seasoned with 2 deciliters of white wine, sugar and jam or fruit syrup, and salted.
Can I make it without wine?
The recipe from Schonberg Erken's "Stor kokebok" (1914) uses white wine, but the soup is also seasoned with sugar and jam or fruit syrup, so these can carry the flavor if you leave out the wine.

Related recipes

More dishes in the same category from the archive

Read also

Kommentarer

Ingen kommentarer ennå. Bli den første til å dele!