Skip to content
H. Schønberg ErkenArkivet
NOENLog in

Mock Giblet Soup

A brown sweet-and-sour soup without giblets: a browned butter-and-flour roux thinned with diluted salted stock, served with boiled apples, prunes, carrots and flour dumplings, seasoned with vinegar and sugar.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 51 (falt i det fri)

Be the first to rate

About the dish

"Forloren" means imitated: the soup is meant to recall real giblet soup (of poultry giblets) without the giblets themselves. This sweet-and-sour brown soup with apples and prunes belongs to the older Norwegian festive soups.

How to make it

  1. 1

    Brown the roux

    Brown the butter and flour together in a pot until it turns a golden-brown color.

  2. 2

    Thin with stock

    Add, a little at a time, salted stock diluted with water, enough that the soup becomes suitably salty. Bring the soup to a boil.

  3. 3

    Cook the garnishes

    Boil the apples, prunes and carrots, and make the flour dumplings.

  4. 4

    Serve

    Add the boiled apples, prunes, root vegetables and flour dumplings to the soup. Season with vinegar and sugar so the soup becomes suitably sweet and sour.

Changes from the original

Amounts for apples, prunes and carrots are not given in the original and are stated without measures; the liquid amount is estimated at about 2 liters of diluted stock. The method has been split into steps.

In stores now

Clean, minimally processed groceries matched to the ingredients — approximate prices.

Product data and prices via Kassalapp. Prices are updated daily and may vary.

Tidsmaskin – hva endret seg?

Velg to utgaver og se hva Henriette Schønberg Erken la til, fjernet eller endret mellom dem.

Fra1914Modernisert
Til1914Modernisert
1914 (korrekturlest, s. 51) → Modernisert~86% av teksten endretfjernetlagt til
100 gr. smør g smør. 80 gr. hvetemel g hvetemel. 2 l kraft og vann (salt kraft uttynnet med vann til passe styrke; mengde ikke oppgitt i originalen). epler (kokte, mengde etter smak). svisker gulerøtter (kokte, mengde etter smak). gulrøtter (kokte, mengde etter smak). 1 teske ts eddik (mer etter smak). 1 teske ts sukker vand og kraft. (mer etter smak). melboller (til servering). Brun smør og mel og spæd sammen i en gryte til det får en gyllenbrun farge.. Spe litt om gangen med saa meget uttyndet salt kraft, saltet kraft uttynnet med vann, så mye at suppen blir passe salt. Kokte La suppen koke opp.. Kok epler, svisker, røtter svisker og melboller haves paa suppen, som ogsaa tilsættes surt gulrøtter, og søtt efter smak. lag melboller.. Legg de kokte eplene, sviskene, røttene og melbollene i suppen. Smak til med eddik og sukker slik at suppen blir passe søtsur.

Note til Modernisert

Mengder for epler, svisker og gulrøtter er ikke oppgitt i originalen og er angitt uten mål; væskemengden er anslått til ca. 2 liter uttynnet kraft. Fremgangsmåten er delt i trinn.

Community interpretations

Be the first to share your own version.

See interpretations →

Frequently asked questions

What is meant by "mock" giblet soup?
"Forloren" means the soup is made without giblets (poultry innards). Instead you get the flavor of the brown, dark soup by browning butter and flour and thinning with stock, and filling it with apples, prunes, carrots and flour dumplings.
How do I get the right flavor and salt level?
The stock is diluted with water until the soup is suitably salty - do not salt the roux in advance. It is then balanced with 1 teaspoon vinegar and 1 teaspoon sugar, and you adjust sour and sweet to taste.
Should the fruit and root vegetables be boiled in the soup?
No, the recipe uses boiled apples, prunes and carrots that are added to the finished soup together with the flour dumplings.

Related recipes

More dishes in the same category from the archive

Read also

Kommentarer

Ingen kommentarer ennå. Bli den første til å dele!