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Moose Soup

Moose soup from Erken 1914: 2 kg moose meat is browned with onion, carrot, pork strips, pepper, and bay leaf in 100 g fat, boiled tender in 2 l water, the meat ground to a purée and strained, the soup thickened with a brown roux of 100 g butter and 100 g flour, thinned with the stock, and seasoned with sherry and salt; served with moose balls or fried bread.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 43 (falt i det fri)

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About the dish

A hearty game soup of moose from the soup chapter of "Stor kokebok" (1914), in which the meat is ground to a purée and the soup is thickened with a brown roux and seasoned with sherry.

How to make it

  1. 1

    Brown the meat

    Cut the meat into pieces and brown it together with the root vegetables, pork strips, peppercorns, and bay leaf in the browned butter or fat.

  2. 2

    Boil the stock

    Pour over 2 liters of boiling water and boil until the meat is tender.

  3. 3

    Make the purée

    Take up the meat, cool it, and pound it in a mortar (or run it through a meat grinder/food processor), and press it through a sieve.

  4. 4

    Thicken the soup

    Brown 100 g butter with 100 g wheat flour and thin with the stock to make a smooth soup.

  5. 5

    Season

    Stir in the moose purée, add sherry and salt to taste, and thin with more stock if needed.

  6. 6

    Serve

    Serve the soup with moose balls or fried bread.

Changes from the original

Measures are converted to modern units, "flesk" is given as strips of salted/fresh side pork, and pounding in a mortar can today be replaced with a meat grinder or food processor. The method is divided into numbered steps.

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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. 43) → 1949 (korrekturlest, s. 55)~26% av teksten endretfjernetlagt til
2 kg. elgekjøt elgkjøtt 1 løk 1 gulerot fleskestrimler 5 pepperkorn ½ laurbærblad 100 gr. fett eller smør. Kjøttet skjæres i stykker og brunes sammen med røtterne røttene og krydderierne krydderiene i det brunede smør eller fett. 2 1. l. kokende vand heldes vann helles over, og det koker, koker til kjøttet er mørt. Dette tages tas op, avkjøles og støtes i en morter, presses gjennem sigt. sikt. 100 gr. smør brunes med 100 gr. hvetemel og spædes spes med kraften, elgpuréen røres i, tilsættes sherry tilsettes hvitvin og salt efter smak, samt mere kraft om nødvendig. Elgeboller Elgboller eller stekt brød serveres i suppen.

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Frequently asked questions

How long does the moose soup take?
Allow about 3.5 hours in all. The meat is browned first, then boils in 2 liters of water until completely tender, before it is pounded and pressed through a sieve and the soup is thickened.
Which ingredients are needed?
2 kg moose meat, 1 onion, 1 carrot, pork strips, 5 peppercorns, bay leaf, and 100 g fat or butter for browning. For the thickening you use 100 g butter and 100 g wheat flour, plus sherry and salt to taste.
What is served in the soup?
Moose balls or fried bread (bread croutons) are placed in the soup at serving.
Where does the recipe come from?
From Henriette Schønberg Erken's "Stor kokebok" from 1914, page 43. It is calculated for 8 servings.

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