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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)

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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.

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Clean, minimally processed groceries matched to the ingredients — approximate prices.

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Time machine – what changed?

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

From19141949Modernised
To19141949Modernised
Modernised → 1949 (proofread, p. 58)~77% of the text changedremovedadded
1 l l. poteter (skrelte, målt i liter). 2 stk purre. purrer 1 stk sellerirot. sellerirot 1 stk løk. løk 60 g smør. gr. smør 1 spiseskje salt (eller etter smak). 0,5 ½ teskje pepper. 0,25 dl pepper ¾ dd. sagogryn (mengden er uklar i originalteksten). 2,5 l 2½ l. vann (kokende). 1 l l. melk. Skrell potetene og rens De rensede poteter, purre, sellerirot selleri og løk. Skjær alt i skiver.. Smelt smøret løk skjæres i en stor gryte og rør skiver. Smøret smeltes, de oppskårne rotfruktene opskårne røtter og potetene i smøret poteter omrøres heri i 5 minutter.. Spe minutter, spes med det kokende vannet, tilsett vann, tilsettes salt og pepper og kok pepper; koker til alt er helt mørt og jevnt.. Press suppen gjennom dørslag eller sil, jevnt, og hell den presses gjennem dørslag. Suppen helles tilbake i gryten.. Tilsett melken. Når suppen koker igjen, dryss inn sagogrynene.. gryten, tilsettes melken, og når det igjen koker, drysses grynene i. Kok ca. 20 minutter til grynene er klare. klare, ca. 20 minutter. Rør i suppen av og til og smak til med salt. tilsett salt efter smak.

Note on Modernised

Mål er omregnet til moderne enheter (dl, ml, g). «del.» er tolket som desiliter; mengden sagogryn var uklar i OCR og er angitt som ca. ¼ dl. Fremgangsmåten er delt i nummererte trinn og språket i trinnene er modernisert, mens transkripsjonen beholder 1914-rettskrivingen.

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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.

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