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Elderberry soup

Norwegian elderberry soup from Schønberg Erken's Stor kokebok 1914: elderberries cooked out in water, strained, cooked further with apples and sugar and thickened with sago flour.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 64 (falt i det fri)

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About the dish

From the soup chapter in 'Stor kokebok' (1914), among the row of sweet fruit soups that were common fare both on ordinary days and as a light dessert dish. Elderberries were foraged wild and gave a dark, aromatic soup.

How to make it

  1. 1

    Cook the berries

    Clean and rinse the elderberries. Cook them in 2.5 liters of water for half an hour.

  2. 2

    Strain

    Strain the soup and pour the liquid back into the pot.

  3. 3

    Apples and sugar

    Add the sugar and the peeled, cut-up apples. Cook until the apples are tender.

  4. 4

    Thicken the soup

    Mix the sago flour into 1 dl cold water, stir it into the soup and bring it to a quick boil.

  5. 5

    Serving

    Season with more sugar if desired and serve the soup warm.

Changes from the original

Measurements converted to modern units (dl/liter/gram). 'Sago flour' is retained, but potato starch can be used. Fractions the OCR had misread (1/4 kg apples, 2 1/2 l water) have been reconstructed. The method is rewritten in modern, numbered steps.

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. 64) → 1949 (korrekturlest, s. 76)~44% av teksten endretfjernetlagt til
2 1/2 2½ l. vand vann 750 gr. hyldebær 1/4 kg. epler hyllebær 40 gr. sagomel potetesmel ½ kg. epler sukker efter smak (ca. 125 gr.). De rensede bær skylles og kokes i vandet 1/2 vannet ½ time; siles. Haves Hes tilbake i gryten; tilsættes tilsettes med sukker og de skrællede, opskaarne skrelte, opskårne epler, koker, koker til eplerne eplene er møre. Suppen jevnes med sagomelet, melet, utrørt i 1 del. koldt vand; gives vann; gis derefter et knapt opkok. Tillages suppen av tørrede bær, er fremgangsmaaten fremgangsmåten den samme som ved blaabærsuppe. blåbærsuppe.

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Frequently asked questions

How long should the elderberries cook?
The cleaned and rinsed berries are cooked in 2 1/2 liters of water for half an hour, and then strained. The liquid is put back in the pot.
When do I add apples to the soup?
After straining, sugar (about 125 g) and 1/4 kg peeled, cut-up apples are added. Let the soup cook until the apple pieces are tender.
How is the soup thickened?
With 40 g sago flour mixed into a little cold water. Stir it in and bring the soup only to a bare boil.
Can I use dried elderberries?
Yes. Then the same method as for blueberry soup is followed, according to the recipe in Stor kokebok (1914, p. 64).

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