What is «sur fløde» in today's kitchen?

«Sur fløde» corresponds to cultured or soured cream. It gives the soup a fresh tartness and should be lightly whisked before being stirred in.

How do I make fish stock?

Boil fish trimmings, heads and bones with a few root vegetables in water for 20–30 minutes and strain. This stock is the base of the soup.

Fish soup I

Name: Fish soup I
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 6 servings
Cuisine: Norwegian
Ingredients: 2 l fish stock; 75 g wheat flour; 5 dl milk; 1 dl cultured cream (soured cream); 1 handful chives (finely snipped)

Fish soup I from 1900: fish stock thickened with a batter of wheat flour and milk, brought to a boil, finished with whisked cultured cream and finely snipped chives. Often served with fish balls or boiled carrots. About 6 servings.

Source: Henriette Schønberg Erken & Caroline Steen, Kogebog for skole og hjem, 1900-utg. s. 109 (falt i det fri)

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About the dish

Den første av flere fiskesupper i Erken og Steens «Kogebog for skole og hjem» (1900). En lys, syrlig fiskesuppe basert på fiskekraft jevnet med melk og mel, avrundet med syrnet fløte og gressløk. Rimelig hverdagsmat som utnyttet kraften etter fiskekoking.

How to make it

1
Mix the flour
Put the flour in a bowl and thin with the milk little by little into a lump-free batter.
2
Boil the soup
Whisk the milk mixture into the boiling fish stock and bring the soup to a good boil.
3
Add cream and chives
Take the pot off the heat. Stir in the whisked cultured cream and the washed, finely snipped chives.
4
Serve
Feel free to add fish balls or boiled carrots to the soup when serving.

Changes from the original

Priser fjernet i moderne lag. «½ l. melk» oppgitt som 5 dl, «1 dcl. sur fløde» som 1 dl seterrømme (syrnet fløte). «Græsløg» modernisert til gressløk. Fremgangsmåten er beholdt tro mot originalen.

Time machine – what changed?

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Frequently asked questions

What is «sur fløde» in today's kitchen?: «Sur fløde» corresponds to cultured or soured cream. It gives the soup a fresh tartness and should be lightly whisked before being stirred in.
How do I make fish stock?: Boil fish trimmings, heads and bones with a few root vegetables in water for 20–30 minutes and strain. This stock is the base of the soup.

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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