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Vegetable Stock II

Vegetable Stock II from Erken's Stor kokebok (1914): onion, carrots, celery, and parsley are sweated in butter/fat until light golden brown, then 5 l water, seasoning (salt, peppercorns, cloves), and 1 l soaked dried peas or brown beans are added; skimmed and simmered until everything is tender, strained, and used as a base in soups and sauces.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 36 (falt i det fri)

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About the dish

One of the base stocks Erken opens the soup chapter with. Stock of vegetables and dried peas or beans was the basis for soups and sauces in meat-free or thrifty households.

How to make it

  1. 1

    Soak

    Soak the dried peas or the brown beans in water overnight.

  2. 2

    Sweat the vegetables

    Clean and slice the vegetables, and sweat them in the butter or fat until light golden brown.

  3. 3

    Cook the stock

    Add water, seasoning, and the soaked peas or beans. Skim off when the stock comes to a boil.

  4. 4

    Simmer tender

    Let the stock simmer gently until everything is tender.

  5. 5

    Strain

    Strain the stock. It is now ready to use in various soups and sauces.

Changes from the original

Quantities set in modern units (kg, g, liters, tablespoons/teaspoons), "fat or butter" kept as optional, and the method has been divided into numbered steps in modern Norwegian.

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.

Fra19141949Modernisert
Til19141949Modernisert
1914 (korrekturlest, s. 36) → 1949 (korrekturlest, s. 48)~38% av teksten endretfjernetlagt til
6 Grønnsakkraft II ½ å 2 løk 1 ¼ kg. gulerøtter 1 ¼ selleri 30 gr. persille 250 gr. fett eller smør 5 1. vand l. vann 2 spiseskeer spiseskjeer salt 1 teske teskje pepperkorn 4 hele nelliker 1 1. l. tørrede erter eller bønner. Grønsakerne Grønnsakene skjæres i skiver og omrøres i smørret, smøret til de er lyse gulbrune; tilsæt vandet, tilsett vannet, krydderier og erterne ertene eller de brune bønner, som har ligget i vand vann natten over. Skummes, naar Skummes når kraften koker op, smaatrækker, småtrekker til alt er mørt. Siles og er færdig ferdig til bruk for forskjellige supper og sauser.

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Frequently asked questions

How long does the stock take?
Figure on around 3 hours in all. The vegetables are browned light golden in the butter first, then the stock simmers gently until everything is tender, before it is strained.
Must the peas or beans be prepared?
Yes, the dried peas or the brown beans should soak in water overnight before they are added along with the water and seasoning.
What is the stock made of?
6 onions, 1 kg carrots, 1 celeriac, 30 g parsley, 250 g fat or butter, 5 liters water, 2 tablespoons salt, 1 teaspoon peppercorns, 4 whole cloves, and 1 liter dried peas or beans.
What is the stock used for?
After straining it is ready to use as a base for various soups and sauces – a meat-free stock from Henriette Schønberg Erken's "Stor kokebok" (1914).

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