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Fish soup made with paler

Fish soup made by simmering small paler into a stock, thickened with wheat flour and soured cream or milk and served with boiled root vegetables and chives. From Erken's Stor kokebok (1949), p. 124.

Source: Henriette Schønberg Erken, Stor kokebok, 1949-utg. s. 124 (falt i det fri)

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About the dish

This is a simple everyday soup made from small fish. Erken notes that pickled purslane stalks go very well with this and all other fish soups.

How to make it

  1. 1

    Cook the fish

    Clean and wash the paler, cut them into small pieces and rinse. Put them over the heat in the cold, lightly salted water. Bring to the boil, skim, and simmer for about half an hour.

  2. 2

    Cook the roots

    Cook the cleaned, cut-up roots until just tender in a little of the stock.

  3. 3

    Thicken the soup

    Strain the stock, bring the rest to the boil and whisk in the flour stirred smooth with the milk or cream. Let the soup simmer gently for 5 minutes.

  4. 4

    Serve

    Just before serving, whisk in the soured cream and a little sugar, and vinegar if you want a sourer soup. Add plenty of snipped chives and the cooked roots. Pickled purslane stalks go well with it.

Changes from the original

Old spelling and measures are modernised (dcl. to dl, gr. to g). The stock is assumed to be strained before thickening, since the fish is cooked down to make it.

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Time machine – what changed?

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

From1949Modernised
To1949Modernised
1949 (proofread, p. 124) → Modernised~75% of the text changedremovedadded
1 kg. kg paler (små fisk). 2 l. koldt l kaldt vann (lett saltet). 30 gr. g hvetemel (utrørt i melken eller fløten). 2 dcl. dl sur fløte eller melk (til jevningen). gule og hvite røtter sukker, (rensede og oppskårne). sukker (litt). eddik (etter ønske, for en surere suppe). sur fløte (vispes i suppen ved servering). gressløk Små paler renses, vaskes, skjæres (finklippet, rikelig). syltede portulakkstilker (valgfritt, til servering). Rens og vask palene, skjær dem i små stykker, skylles over, stykker og settes skyll dem. Sett dem over varmen i det kolde vann kalde, lett saltet. Koker op, skummes saltede vannet. La det koke opp, skum av og koker kok videre i ca. ½ time. I litt av kraften koker en halv time.. Kok de rensede, opskårne røtter nettop møre. Resten oppskårne røttene møre i litt av kraften kokes op, ivispes kraften.. Sil kraften, kok opp resten og pisk i melet utrørt med melken eller fløten, småtrekker fløten. La suppen småtrekke i 5 minutter. Idet suppen skal serveres, vispes minutter.. Rett før servering visper du i den sure fløte fløten og litt sukker i, sukker, og eddik om man hvis du vil ha den surere, suppen surere. Ha i rikelig med finklippet gressløk og de kokte røtter. røttene. Syltede portulakkstilker er utmerket til denne og alle andre fiskesupper. passer godt til.

Note on Modernised

Gammel skrivemåte og mål er gjort moderne (dcl. til dl, gr. til g). Det er tolket at kraften siles før jevningen, siden fisken er kokt til kraft.

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Frequently asked questions

How long should the fish cook?
The fish simmers for about half an hour, and the soup then simmers for 5 minutes after the flour is whisked in.
What goes well with the soup?
Erken suggests pickled purslane stalks, which she says suit this and other fish soups.
How do I make the soup sourer?
Add vinegar when serving, together with the soured cream and a little sugar.

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