How long does the stock take?

Figure on 2 hours 20 minutes in all: the root vegetables are sweated in butter about 30 minutes covered, then the stock simmers slowly covered for 1 1/2 hours before it is strained.

Why should the vegetables not be browned?

The vegetables should sweat in butter over low heat, covered, to give a mild, clean flavor and a light stock. Browning gives a darker color and a different flavor than this stock is meant to have.

What can I use instead of tomatoes?

The recipe states that one small beet can be used instead of the 2 tomatoes if you don't have tomatoes.

What is the stock used for?

It is strained and ready to use as a base for various soups and sauces. The recipe is from Henriette Schønberg Erken's "Stor kokebok" (1914), p. 35, and makes about 8 servings.

Vegetable Stock I

Name: Vegetable Stock I
Prep time: 20 min
Cook time: 2 h
Total time: 2 h 20 min
Yield: 8 servings
Cuisine: Norwegian
Ingredients: 3 pcs carrots; 2 pcs onion; 1 pcs swede; 1 pcs celeriac; 2 pcs tomatoes (can be replaced with 1 small beet); 1 pcs bouquet garni (parsley, celery leaves, thyme, bay leaf); 2 pcs peppercorns; 1 tsp salt; 2 l water; 90 g butter

Vegetable Stock I: carrots, onion, swede, and celeriac in thin slices are sweated 30 minutes in 90 g butter without browning, then tomatoes, a bouquet garni, peppercorns, salt, and 2 l water are added. Simmered covered 1½ hours and strained. Used for soups and sauces; beet can replace tomato.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 35 (falt i det fri)

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About the dish

A meat-free stock for soups and sauces — useful during Lent and in households with little meat. Erken emphasizes that the vegetables should sweat without taking on color, so the stock stays light and clean in flavor.

How to make it

Changes from the original

Measures modernized (g, dl/l, teaspoon). "Rotter" written as root vegetables/carrots. An enameled pot is kept as a recommendation; a stainless steel pot works just as well.

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.

Time machine – what changed?

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

From1914 1949 Modernised

To1914 1949 Modernised

Modernised → 1914 (proofread, p. 35)~91% of the text changedremovedadded

3 ~~stk gulrøtter.~~ gulerøtter 2 ~~stk løk.~~ løk 1 ~~stk kålrabi.~~ kaalrabi 1 ~~stk sellerirot.~~ selleri 2 ~~stk~~ tomater ~~(kan erstattes med~~ 1 ~~liten rødbete). 1 stk~~ suppevisk ~~(persille, sellerigrønt, timian, laurbærblad).~~ 2 ~~stk pepperkorn.~~ pepperkorn 1 ~~ts salt.~~ teske salt 2 ~~l vann.~~ l. vand 90 ~~g smør~~ gr. smør. Røtterne renses og skjæres i tynde skiver. Smørret smeltes i en emaljert kjel, røtterne haves i og surrer 1/2 time under lok over svak varme; skal ikke brunes. Tomaterne skjæres i skiver og haves nu tillikemed krydderier og vand i kjelen, bringes sagte til kokepunktet. Skum og kok sagte under lok 1 1/2 time, siles og er færdig til bruk for forskjellige supper og sauser. En liten rødbete kan tages istedenfor tomater, om man ikke har dem.

Note on Modernised

Mål modernisert (g, dl/l, teskje). «Rotter» er skrevet som rotsaker/gulrøtter. Emaljert kjele er beholdt som anbefaling; en kjele i rustfritt stål fungerer like godt.

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Frequently asked questions

How long does the stock take?: Figure on 2 hours 20 minutes in all: the root vegetables are sweated in butter about 30 minutes covered, then the stock simmers slowly covered for 1 1/2 hours before it is strained.
Why should the vegetables not be browned?: The vegetables should sweat in butter over low heat, covered, to give a mild, clean flavor and a light stock. Browning gives a darker color and a different flavor than this stock is meant to have.
What can I use instead of tomatoes?: The recipe states that one small beet can be used instead of the 2 tomatoes if you don't have tomatoes.
What is the stock used for?: It is strained and ready to use as a base for various soups and sauces. The recipe is from Henriette Schønberg Erken's "Stor kokebok" (1914), p. 35, and makes about 8 servings.

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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