Why are only half the berries boiled?

½ kg of berries are boiled with the water for 20 minutes to give body and color to the soup, while the rest of the berries are just sprinkled with sugar and stirred in raw. This keeps fresh, whole berries and fresh berry flavor in the finished cold soup.

What is served with cold strawberry soup?

The recipe recommends small rusks alongside. Rhubarb juice (1 deciliter) gives freshness, and you can optionally add 1 deciliter white wine or sherry.

How much sugar should I use?

The recipe does not give a fixed amount – the sugar is sprinkled over the raw berries, and finally sugar is added to taste. The amount depends on how sweet the berries are and how sour the rhubarb juice is.

Where does the recipe come from?

It is taken from Henriette Schønberg Erken's "Stor kokebok" of 1914, page 67. The stated quantity makes about 6 servings, with 1 kg berries and 1 liter water.

Cold Strawberry Soup

Name: Cold Strawberry Soup
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 6 servings
Cuisine: Norwegian
Ingredients: 1 kg strawberries; 1 l water; 200 g sugar (the amount is not given in the original; sweeten to taste); 1 dl rhubarb juice; 1 dl white wine or sherry (may be added)

Cold strawberry soup (kaldskål, a chilled Norwegian fruit soup) from Erken 1914: half of 1 kg strawberries boiled 20 min in 1 l water, the rest sugared, everything blended with 1 dl rhubarb juice and sugar to taste. White wine or sherry can be added; served with small rusks.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 67 (falt i det fri)

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About the dish

Cold berry soups were typical summer fare in Norwegian homes, and Erken placed them among the soups. Rhubarb juice gave the fresh tartness.

How to make it

1
Boil half the berries
Boil ½ kg of the berries with the water for 20 minutes.
2
Sugar the rest
Sprinkle sugar over the rest of the berries.
3
Mix
Mix everything together, add the rhubarb juice and sugar to taste. Optionally add 1 dl white wine or sherry.
4
Serve
Chill well and serve with small rusks alongside.

Changes from the original

"1 del." is interpreted as 1 deciliter. The amount of sugar is not given in the original and has been estimated. The method is divided into steps.

Tidsmaskin – hva endret seg?

Velg to utgaver og se hva Henriette Schønberg Erken la til, fjernet eller endret mellom dem.

Fra1914 1949 Modernisert

Til1914 1949 Modernisert

1914 (korrekturlest, s. 67) → 1949 (korrekturlest, s. 80)~35% av teksten endretfjernetlagt til

1 1/2 kg. bær 1 l. ~~vand~~ vann sukker 1 1/2 del. rabarbrasaft. ½ 1/2 kg. bær og ~~vandet~~ vannet koker i 20 minutter. Resten av bærene drysses ned med sukkeret; alt blandes, ~~tilsættes~~ tilsettes rabarbrasaften og sukker efter smak. Serveres med ~~smaakavringer~~ små kavringer til. 1 1/2 del. hvitvin eller sherry kan ~~tilsættes.~~ tilsettes.

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Frequently asked questions

Why are only half the berries boiled?: ½ kg of berries are boiled with the water for 20 minutes to give body and color to the soup, while the rest of the berries are just sprinkled with sugar and stirred in raw. This keeps fresh, whole berries and fresh berry flavor in the finished cold soup.
What is served with cold strawberry soup?: The recipe recommends small rusks alongside. Rhubarb juice (1 deciliter) gives freshness, and you can optionally add 1 deciliter white wine or sherry.
How much sugar should I use?: The recipe does not give a fixed amount – the sugar is sprinkled over the raw berries, and finally sugar is added to taste. The amount depends on how sweet the berries are and how sour the rhubarb juice is.
Where does the recipe come from?: It is taken from Henriette Schønberg Erken's "Stor kokebok" of 1914, page 67. The stated quantity makes about 6 servings, with 1 kg berries and 1 liter water.

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