Can I use something other than rye bread?

The original uses coarse rye bread for the sake of flavor, but other coarse bread scraps work too. Rye bread gives the most characteristic taste.

Can I use a syrup other than raspberry?

Yes. Raspberry syrup gives the traditional flavor, but other berry syrup can be used to taste.

Bread soup

A thrifty bread soup of coarse rye bread cooked out in water, strained, brought to a boil and seasoned with sugar, raspberry syrup and drops of lemon. A leftovers dish from Erken & Steen's "Kogebog for skole og hjem" (1900).

Source: Henriette Schønberg Erken & Caroline Steen, Kogebog for skole og hjem, 1900-utg. s. 124 (falt i det fri)

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About the dish

Brødsuppe var en sparerett som utnyttet tørt eller gammelt rugbrød i stedet for å kaste det – et godt eksempel på nøysomhetens kjøkken rundt 1900. Bringebærsaft og sitron ga den enkle suppen en frisk søtsmak. Fra Henriette Schønberg Erken og Caroline Steens «Kogebog for skole og hjem» (1900).

How to make it

1
Cook the bread
Cut the coarse rye bread into small pieces and cook it out in the water until it is completely dissolved.
2
Strain the soup
Strain the soup through a colander and pour it back into the pot. Bring it to a boil.
3
Season to taste
Season with sugar to taste, raspberry syrup and a couple of drops of lemon. Serve.

Changes from the original

Målene er beholdt metrisk. «Bringebærsaft» er beholdt (bringebær), og prisene er utelatt fra ingredienslisten. Fremgangsmåten er tro mot originalen.

Time machine – what changed?

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

From1900 Modernised

To1900 Modernised

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Frequently asked questions

Can I use something other than rye bread?: The original uses coarse rye bread for the sake of flavor, but other coarse bread scraps work too. Rye bread gives the most characteristic taste.
Can I use a syrup other than raspberry?: Yes. Raspberry syrup gives the traditional flavor, but other berry syrup can be used to taste.

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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