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)
"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.
Brown the roux
Brown the butter and flour together in a pot until it turns a golden-brown color.
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.
Cook the garnishes
Boil the apples, prunes and carrots, and make the flour dumplings.
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.
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.
Original 1914 recipe
Verbatim from the first edition of the Big Cookbook.
Revised 1949 recipe
From the revised edition of the Big Cookbook.
Clean, minimally processed groceries matched to the ingredients — approximate prices.
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