What thickens the soup?

Crushed rusks are stirred well into the buttermilk. It needs to stand a while before it thickens. Grated rye bread can be used instead of rusk.

How are the currants treated?

Currants are optional ("if you care to splurge"), but should be rinsed by pouring boiling water over them several times before they are stirred in.

Which spices and accompaniments belong with it?

Cinnamon and cardamom to taste. A little whipped cream can be served with the cold soup.

Where does the recipe come from?

From Henriette Schønberg Erken's "Stor kokebok" (1914), page 69, in the chapter on milk soups and porridge. It serves 4 and takes about 25 minutes.

Cold buttermilk soup

Name: Cold buttermilk soup
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 servings
Cuisine: Norwegian
Ingredients: 1 l buttermilk; 100 g rusk (crushed; can be replaced with grated rye bread); cardamom (to taste); cinnamon (to taste); currants (optional); sugar (to taste); whipped cream (for serving, optional)

Cold buttermilk soup: buttermilk is stirred with crushed rusks or grated rye bread, left to thicken, and seasoned with cinnamon, cardamom, and sugar. Rinsed currants and whipped cream can be added.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 69 (falt i det fri)

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About the dish

A cold, unboiled milk soup thickened with crushed rusks or grated rye bread — simple summer fare. Currants are marked as a luxury you can "splurge" on.

How to make it

1
Rinse the currants
If using currants: pour boiling water over them several times and let them drain.
2
Stir in the rusk
Stir the buttermilk thoroughly with the crushed rusks (or grated rye bread). Let the soup stand a while so it thickens.
3
Season to taste
Add cinnamon, cardamom, and sugar to taste, along with the currants.
4
Serve
Serve the soup cold, optionally with a little whipped cream.

Changes from the original

The original gives no quantities; guideline amounts for 4 servings have been added. The method has been divided into numbered steps.

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

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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. 69) → 1949 (korrekturlest, s. 83)~30% av teksten endretfjernetlagt til

Kjernemelk ~~kavring~~ kavrring kardemomme kanel korinter. Kjernemelken røres godt med støtte kavringer; den jevner sig ved ~~at staa~~ å stå litt. Revet rugbrød kan ~~ogsaa~~ også benyttes. ~~Tilsæt~~ Tilsett kanel og kardemomme efter smak. Korinter, om de spenderes, ~~maa~~ må være ~~paaheldt~~ påhelt kokende ~~vand~~ vann flere ganger. Litt vispet fløte kan serveres til.

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Frequently asked questions

What thickens the soup?: Crushed rusks are stirred well into the buttermilk. It needs to stand a while before it thickens. Grated rye bread can be used instead of rusk.
How are the currants treated?: Currants are optional ("if you care to splurge"), but should be rinsed by pouring boiling water over them several times before they are stirred in.
Which spices and accompaniments belong with it?: Cinnamon and cardamom to taste. A little whipped cream can be served with the cold soup.
Where does the recipe come from?: From Henriette Schønberg Erken's "Stor kokebok" (1914), page 69, in the chapter on milk soups and porridge. It serves 4 and takes about 25 minutes.

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