Skip to content
H. Schønberg ErkenArkivet
NOENLog in

Hunter's Soup

Hunter's soup (jaktsuppe) from Erken's Grand Cookbook (1914): venison shoulder or hare is browned with onion, carrot and celeriac, cooked 3 hours to a stock; the stock is thickened with browned butter and flour, cooked with smoked ham and seasoned with sherry. Served with caraway sticks or garnishes such as lentils, meatballs or mushrooms.

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

Be the first to rate

About the dish

A hearty, browned game soup from the soup chapter of "Stor kokebok" (1914). It uses the cheaper parts of deer or hare – shoulder, bones and skin – and is lifted with smoked ham and sherry.

How to make it

  1. 1

    Brown the meat

    Wash the meat and chop it into small pieces. Brown it in a pan in the browned fat together with onion, carrot and celeriac.

  2. 2

    Cook the stock

    Put everything in a pot, add the boiling water along with salt, peppercorns and bay leaf. Let it simmer under a lid for about 3 hours.

  3. 3

    Strain the stock

    Strain the stock and measure out 2 liters for the soup.

  4. 4

    Browned thickening

    Brown the butter, stir in the flour and thin little by little with the 2 liters of strained stock. Let the soup simmer for ½ hour together with the slice of smoked ham.

  5. 5

    Finish

    Take out the ham, cut it into strips and return it to the soup. Add the sherry and season to taste.

  6. 6

    Serving

    Serve the soup as is with caraway sticks, or add a small plateful of cooked lentils, meatballs, cooked root vegetables, mushrooms or egg custard cubes.

Changes from the original

Measures converted to modern units; "del." is interpreted as deciliters. "Fat" can be replaced with butter or neutral oil. The method is divided into numbered steps with modernized language; the transcription follows 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. 59)~34% av teksten endretfjernetlagt til
2 kg. dyrebog eller blandet med ben og skind skinn av en hare 1 skive løk 1 — selleri 1 liten gulerot 3 l. vand vann 25 gr. salt 3 pepperkorn 1 laurbærblad 50 gr. fett 1 skive røket skinke 1 del. dd. sherry eller hvitvin 50 gr. smør 35 gr. hvetemel. Det vaskede kjøt kjøtt hugges i smaastykker småstykker og brunes i pande panne i det brunede fett sammen med løken, guleroten, sellerien, lægges sellerien; legges i gryte og tilsættes tilsettes det kokende vand, tillikemed vann, tillike med salt, pepper og laurbærbladet. laurbærblad. Dette smaakoker småkoker under lok lokk ca. 3 timer. Smørret Smøret brunes, irøres melet, spædes spes med 2 liter av ovenstaaende ovenstående silte kraft, smaakoker ½ småkoker 1/4 time med skinken. Skinken tages tas op, skjæres i strimler, haves has i suppen, der ogsaa tilsættes sherry også tilsettes vinen og, om man vil, en liten tallerkenfuld tallerkenfull kokte linser, kjøtboller, kokte røtter, champignons, eggeboller, eller den serveres kun med karvestænger. karverstenger.

Community interpretations

Be the first to share your own version.

See interpretations →

Frequently asked questions

Which meat do I use for the hunter's soup?
2 kg venison shoulder (shoulder of deer game), optionally mixed with the bones and skin of a hare. The meat is washed and chopped into small pieces.
How long must the soup cook?
The meat with vegetables, salt, peppercorns and bay leaf simmers under a lid for about 3 hours in 3 liters of water. Then the stock is strained, and the browned roux (50 g butter + 35 g wheat flour) simmers another half hour with the ham – about 4 hours in all.
What gives the soup flavor at the end?
The smoked ham is taken out, cut into strips and returned to the soup, which is also given 1 deciliter of sherry. If desired, you can add some cooked vegetables.
Where does the recipe come from?
From Henriette Schønberg Erken's "Stor kokebok" (Grand Cookbook) of 1914, page 48. It serves 8.

Related recipes

More dishes in the same category from the archive

Read also

Kommentarer

Ingen kommentarer ennå. Bli den første til å dele!