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).

Vegetable Stock II

Name: Vegetable Stock II
Prep time: 30 min
Cook time: 2 h 30 min
Total time: 3 h
Yield: 10 servings
Cuisine: Norwegian
Ingredients: 6 pcs onion; 1 kg carrots; 1 pcs celery (celeriac); 30 g parsley; 250 g fat or butter; 5 l water; 2 tbsp salt; 1 tsp peppercorns; 4 pcs cloves (whole); 1 l dried peas or beans (soaked in water overnight)

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
Soak
Soak the dried peas or the brown beans in water overnight.
2
Sweat the vegetables
Clean and slice the vegetables, and sweat them in the butter or fat until light golden brown.
3
Cook the stock
Add water, seasoning, and the soaked peas or beans. Skim off when the stock comes to a boil.
4
Simmer tender
Let the stock simmer gently until everything is tender.
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.

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 → 1949 (proofread, p. 48)~78% of the text changedremovedadded

~~6 stk løk. 1 kg gulrøtter. 1 stk~~ Grønnsakkraft II ½ å 2 løk ¼ kg. gulerøtter ¼ selleri ~~(sellerirot).~~ 30 ~~g persille.~~ gr. persille 250 g gr. fett eller ~~smør.~~ smør 5 ~~l vann.~~ l. vann 2 ~~ss salt.~~ spiseskjeer salt 1 ~~ts pepperkorn.~~ teskje pepperkorn 4 ~~stk nellik (hele).~~ hele nelliker 1 ~~l tørkede~~ l. tørrede erter eller ~~bønner (lagt i vann natten over). Legg de tørkede ertene eller de brune bønnene i vann natten over.. Rens og skjær grønnsakene~~ bønner. Grønnsakene skjæres i ~~skiver,~~ skiver og ~~surr dem~~ omrøres i smøret ~~eller fettet~~ til de er ~~lyst gulbrune.. Tilsett vann, krydder~~ lyse gulbrune; tilsett vannet, krydderier og ~~de bløtlagte~~ ertene eller ~~bønnene. Skum av~~ de brune bønner, som har ligget i vann natten over. Skummes når kraften koker ~~opp.. La kraften trekke svakt~~ op, småtrekker til alt er ~~mørt.. Sil kraften. Den~~ mørt. Siles og er ~~nå klar~~ ferdig til bruk i for forskjellige supper og sauser.

Note on Modernised

Mengder er satt i moderne enheter (kg, g, liter, spiseskjeer/teskjeer), «fett eller smør» beholdt som valgfritt, og fremgangsmåten er delt i nummererte trinn på moderne norsk.

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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).

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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