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.

Moose Soup

Name: Moose Soup
Prep time: 1 h
Cook time: 2 h 30 min
Total time: 3 h 30 min
Yield: 8 servings
Cuisine: Norwegian
Ingredients: 2 kg moose meat (soup meat with bones); 1 pcs onion; 1 pcs carrot; 100 g side pork (cut into strips); 5 pcs peppercorns; 1 pcs bay leaf; 100 g butter or fat (for browning); 2 l boiling water; 100 g butter (for the roux); 100 g wheat flour; sherry (to taste); salt (to taste); moose balls or fried bread (for serving)

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
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
Boil the stock
Pour over 2 liters of boiling water and boil until the meat is tender.
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
Thicken the soup
Brown 100 g butter with 100 g wheat flour and thin with the stock to make a smooth soup.
5
Season
Stir in the moose purée, add sherry and salt to taste, and thin with more stock if needed.
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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Time machine – what changed?

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

From1914 1949 Modernised

To1914 1949 Modernised

Modernised → 1914 (proofread, p. 43)~79% of the text changedremovedadded

2 ~~kg elgkjøtt (suppekjøtt med bein).~~ kg. elgekjøt 1 ~~stk løk.~~ løk 1 ~~stk gulrot. 100 g sideflesk (skåret i strimler).~~ gulerot fleskestrimler 5 ~~stk pepperkorn. 1 stk laurbærblad.~~ pepperkorn laurbærblad 100 ~~g smør eller~~ gr. fett ~~(til bruning). 2 l kokende vann. 100 g smør (til smørbollen). 100 g hvetemel. sherry (etter smak). salt (etter smak). elgboller~~ eller ~~stekt brød (til servering). Skjær kjøttet~~ smør. Kjøttet skjæres i stykker og ~~brun det~~ brunes sammen med ~~røtter, fleskestrimler, pepperkorn~~ røtterne og ~~laurbærblad~~ krydderierne i det brunede ~~smøret~~ smør eller ~~fettet.. Hell over~~ fett. 2 ~~liter~~ 1. kokende ~~vann~~ vand heldes over, og la det ~~koke~~ koker, til kjøttet er ~~mørt.. Ta opp kjøttet, avkjøl det~~ mørt. Dette tages op, avkjøles og ~~støt det i morter (eller kjør det~~ støtes i ~~kjøttkvern/foodprosessor), og press det gjennom sil.. Brun~~ en morter, presses gjennem sigt. 100 g gr. smør brunes med 100 g gr. hvetemel og ~~spe~~ spædes med ~~kraften til en jevn suppe.. Rør inn elgpuréen, tilsett~~ kraften, elgpuréen røres i, tilsættes sherry og salt ~~etter~~ efter smak, ~~og spe med mer~~ samt mere kraft om ~~nødvendig.. Server suppen med elgboller~~ nødvendig. Elgeboller eller stekt ~~brød.~~ brød serveres i suppen.

Note on Modernised

Mål er omregnet til moderne enheter, «flesk» er angitt som strimler av salt/fersk sideflesk, og støting i morter kan i dag erstattes med kjøttkvern eller foodprosessor. Fremgangsmåten er delt i nummererte trinn.

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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.

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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