Skip to content
H. Schønberg ErkenArkivet
NOENLog in

Barley Soup

Barley soup for the sick: 100 g whole barley grains soaked overnight in 1 l water, boiled 1 1/2–2 hours with another 1/2 l boiling water, strained and seasoned with salt and lemon juice.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 660 (falt i det fri)

Be the first to rate

About the dish

Strained barley soup ("barley water") was a classic strengthening and soothing drink for the sick. From the chapter on nursing and food for the sick in "Stor kokebok" (1914).

How to make it

  1. 1

    Soak

    Wash the grains well and soak them overnight in 1 liter of the water.

  2. 2

    Boil

    Put the grains over the heat in the soaking water and add the rest of the water, boiling.

  3. 3

    Simmer long

    Let the soup boil 1 1/2–2 hours over low heat.

  4. 4

    Strain and season

    Strain the soup directly into the cup it is to be served in. Season with salt and lemon juice or other juice.

Changes from the original

Measures given in modern units; "whole grains" specified as whole barley grains. Unclear fractions in the OCR are interpreted as 1 1/2 l water and 1/2 tsp salt.

In stores now

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

Product data and prices via Kassalapp. Prices are updated daily and may vary.

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. 660) → 1949 (korrekturlest, s. 794)~39% av teksten endretfjernetlagt til
100 gr. hele gryn 1½ l. vand vann ½ teske teskje salt citronsaft sitronsaft eller anden annen saft. Grynene vaskes og sættes settes ibløt natten over i 1 l. av vandet; sæt vannet; sett dem over ilden varmen i dette vand vann og tilsæt tilsett resten av vandet vannet kokende. Koker 1½—2 timer, siles like i den kop, kopp den skal serveres i. Suppen tilsættes tilsettes salt efter smak samt citronsaft sitronsaft eller anden annen saft.

Community interpretations

Be the first to share your own version.

See interpretations →

Frequently asked questions

Why is the total time so long?
Because the grains must soak overnight in 1 liter of the water. The boiling itself takes 1 1/2–2 hours.
How is the soup cooked?
Put the grains over the fire in the soaking water and add the rest of the water, boiling. Let it boil 1 1/2–2 hours, and strain the soup directly into the cup it is to be served in.
How is the barley soup seasoned?
Salt to taste (about 1/2 teaspoon) plus lemon juice or other juice.
Where does the recipe come from?
From Henriette Schønberg Erken's "Stor kokebok" (1914), p. 660, in the chapter on nursing and food for the sick.

Related recipes

More dishes in the same category from the archive

Read also

Kommentarer

Ingen kommentarer ennå. Bli den første til å dele!