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.

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