Skip to content
H. Schønberg ErkenArkivet
NOENLog in

Everyman's Soup

Everyman's soup from Erken's Stor kokebok (1914): potato, leek, celeriac and onion are sweated in butter, boiled in water, pressed through a sieve, thinned with milk and cooked with sago grains until the grains are clear.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 48 (falt i det fri)

Be the first to rate

About the dish

An inexpensive and filling everyday soup from the soup chapter of "Stor kokebok" (1914), built on potatoes, leek, celery and onion with milk and sago grains.

How to make it

  1. 1

    Clean and cut

    Peel the potatoes and clean the leek, celeriac and onion. Cut everything into slices.

  2. 2

    Sweat in butter

    Melt the butter in a large pot and stir the cut-up root vegetables and potatoes in the butter for 5 minutes.

  3. 3

    Cook tender

    Thin with the boiling water, add salt and pepper and cook until everything is completely tender and smooth.

  4. 4

    Sieve

    Press the soup through a colander or sieve, and pour it back into the pot.

  5. 5

    Milk and grains

    Add the milk. When the soup comes back to a boil, sprinkle in the sago grains.

  6. 6

    Finish cooking

    Cook about 20 minutes until the grains are clear. Stir the soup now and then and season to taste with salt.

Changes from the original

Measurements are converted to modern units (dl, ml, g). "del." is interpreted as deciliter; the amount of sago grains was unclear in the OCR and is given as about ¼ dl. The method is divided into numbered steps and the language of the steps modernized, while the transcription keeps the 1914 spelling.

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. 48) → 1949 (korrekturlest, s. 58)~24% av teksten endretfjernetlagt til
1 l. poteter 2 purrer 1 sellerirot 1 løk 60 gr. smør 1 spiseske spiseskje salt ½ teske teskje pepper ¼ del. ¾ dd. sagogryn 2½ l. vand vann 1 l. melk. De rensede poteter, purre, selleri og løk skjæres i skiver. Smørret Smøret smeltes, de opskaarne opskårne røtter og poteter omrøres heri i 5 minutter, spædes spes med det kokende vand, tilsættes vann, tilsettes salt og pepper; koker til alt er jevnt, og presses gjennem dørslag. Suppen heldes helles tilbake i gryten, tilsættes tilsettes melken, og naar når det igjen koker, drysses grynene i. Kok til grynene er klare, ca. 20 minutter. Rør i suppen av og til og tilsæt tilsett salt efter smak.

Community interpretations

Be the first to share your own version.

See interpretations →

Frequently asked questions

Which vegetables go into "Everyman's soup"?
1 liter of potatoes, 2 leeks, 1 celeriac and 1 onion. Everything is cleaned and cut into slices, and sweated in 60 g butter for 5 minutes before being thinned with 2½ liters of boiling water.
Why is the soup pressed through a colander?
The vegetables are cooked until everything is smooth and then pressed through a colander, so the soup becomes a smooth puree. It is then poured back into the pot and 1 liter of milk is added.
How long should the sago grains cook?
The grains (¼ dl sago grains) are sprinkled in when the soup returns to a boil, and cooked until they are clear – about 20 minutes. Stir the soup now and then and season to taste with salt.
Where does the recipe come from?
From Henriette Schønberg Erken's "Stor kokebok" (1914), page 48. It serves 8 and takes around 60 minutes.

Related recipes

More dishes in the same category from the archive

Read also

Kommentarer

Ingen kommentarer ennå. Bli den første til å dele!