How long should the soup cook?

After the bouillon is added, the soup cooks for about 1/4 hour (15 minutes). Then it is skimmed and strained. Reckon on around 45 minutes in total, since the vegetables must first be browned tender in the butter.

Which vegetables are used, and how should they be cut?

2 leeks, 2 onions, 2 carrots and 1/2 celeriac, all cut into fairly thin slices. They are browned in 60 g butter over low heat, stirring now and then, until the roots are tender.

When are the sherry and fish balls added?

At the very end - after the soup has been cooked, skimmed and strained, 1 dl sherry and the small fish balls are added. That way they keep their flavor and shape.

What gives the soup its brown color?

The butter and vegetables are browned first, and then 40 g wheat flour is browned together with salt and sugar before the 2 liters of bouillon are poured on. The sugar and the browned flour give color and body.

Brown Soup

Name: Brown Soup
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 6 servings
Cuisine: Norwegian
Ingredients: 60 g butter; 2 pcs leek (in thin slices); 2 pcs onion (in thin slices); 2 pcs carrot (in thin slices); 0.5 pcs celeriac (in thin slices); 40 g wheat flour; 2 l bouillon; 1 dl sherry; small fish balls (boiled, for serving); salt; sugar

Brown soup made from 60 g browned butter with thinly sliced leeks, onions, carrots and celery, browned with flour, thinned with 2 liters of bouillon, cooked 15 minutes, strained and seasoned with 1 dl sherry. Served with small fish balls.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 38 (falt i det fri)

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About the dish

A brown vegetable-based soup built on the bouillon from the same page. Sherry and small fish balls give it the character of a party soup in Erken's bourgeois kitchen.

How to make it

1
Brown the butter
Brown the butter in a pot over low heat.
2
Sweat the vegetables
Add the leek, onion, carrot and celery, all cut into very thin slices. Stir now and then until the roots are tender.
3
Season and thicken
Add salt, sugar and flour, and let the flour brown.
4
Thin with stock
Pour in the bouillon and let the soup cook for 15 minutes. Skim.
5
Strain and serve
Strain the soup, add the sherry and place the small fish balls in the tureen.

Changes from the original

Measurements given in modern units (grams, liters, deciliters). "Celery" is interpreted as celeriac. The cooking time "1/4 hour" is given as 15 minutes.

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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.

Fra1914 1949 Modernisert

Til1914 1949 Modernisert

1914 (korrekturlest, s. 38) → 1949 (korrekturlest, s. 49)~42% av teksten endretfjernetlagt til

60 gr. smør 2 purrer 2 ~~løk 2~~ gulerøtter ~~1/2~~ ½ selleri 40 60 gr. hvetemel 2 l. 1. buljong 1 del. ~~sherry smaa~~ hvitvin små fiskeboller salt ~~sukker Smørret~~ sukker. Smøret brunes over svak varme; heri ~~haves~~ has purrer, ~~løk,~~ gulerøtter og selleri, alt ~~skaaret~~ skåret i ganske ~~tynde~~ tynne skiver. Omrøres av og til, til ~~røtterne~~ røttene er møre, ~~tilsættes~~ tilsettes salt, sukker og mel, og ~~naar~~ når dette er brunt, ~~haves~~ has kraften i. Koker ~~1/4~~ ½ time, skummes, siles, ~~tilsættes sherry~~ tilsettes vinen samt de ~~smaa~~ små fiskeboller.

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Frequently asked questions

How long should the soup cook?: After the bouillon is added, the soup cooks for about 1/4 hour (15 minutes). Then it is skimmed and strained. Reckon on around 45 minutes in total, since the vegetables must first be browned tender in the butter.
Which vegetables are used, and how should they be cut?: 2 leeks, 2 onions, 2 carrots and 1/2 celeriac, all cut into fairly thin slices. They are browned in 60 g butter over low heat, stirring now and then, until the roots are tender.
When are the sherry and fish balls added?: At the very end - after the soup has been cooked, skimmed and strained, 1 dl sherry and the small fish balls are added. That way they keep their flavor and shape.
What gives the soup its brown color?: The butter and vegetables are browned first, and then 40 g wheat flour is browned together with salt and sugar before the 2 liters of bouillon are poured on. The sugar and the browned flour give color and body.

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