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Rabbit soup (bouillon de lapin)

Erken's rabbit soup (bouillon de lapin) from 1914: rabbit and lightly salted ham are cooked in 2 l water; after one hour, diced root vegetables and rice are added and the soup cooks one hour more. The rabbit can be served on its own with onion sauce, or the meat can be diced and warmed in the soup.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 50 (falt i det fri)

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About the dish

Rabbit was an inexpensive meat in Norwegian households in the early 1900s, and Erken gives the soup its French name "bouillon de lapin." The recipe is a two-in-one meal: the stock becomes soup, and the rabbit can be served as its own dish with onion sauce or white sauce afterward.

How to make it

  1. 1

    Prepare rabbit and meat

    Wash the cleaned rabbit. If it is to be served as its own dish after the soup, keep it whole; otherwise cut it into smaller pieces. Place the ham or pork in lukewarm water for 1 hour.

  2. 2

    Clean the vegetables

    Clean the onion, carrot, celeriac and rutabaga and cut them into small dice.

  3. 3

    Bring to a boil

    Put water, rabbit and ham in the pot and let it slowly come to the boiling point. Skim as the foam appears.

  4. 4

    Cook on with vegetables

    When the rabbit has cooked 1 hour, add the vegetables and the rice along with a little salt. Cook on for 1 hour.

  5. 5

    Cut up the meat

    Take out the rabbit. If it is to be served on its own, have onion sauce or white sauce ready. If the rabbit is cut up, cut the meat from the bones, dice it and warm it again in the soup together with a little of the ham. The rest of the ham can be used cold.

  6. 6

    Season

    Season the soup to taste with salt and pepper and serve it hot.

Changes from the original

Measurements modernized to liters/grams/tablespoon. "Flesk" given as lightly salted pork or ham. Clarified that the meat is warmed in the soup (the OCR had "vannes" for "varmes"/warmed). Otherwise the content is unchanged.

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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. 62)~71% of the text changedremovedadded
(Bouillon de lapin.) 2 l vann. l. vann 1 stk kanin (renset). 0,5 kg 1/2 kg. lettsaltet skinke eller flesk (legges i lunkent vann 1 time). 1 stk løk (i små terninger). 1 stk gulrot (i små terninger). gulerot 1 skive sellerirot (i små terninger). selleri 1 skive — kålrabi (i små terninger). 1 ss risengryn. spiseskjefull risengryn salt (etter smak). pepper (etter smak). Vask den pepper. Den rensede kaninen. kanin vaskes. Skal den serveres som egen rett etter for sig efter suppen, beholdes den hel; ellers deles hel, hvis ikke skjæres den op i mindre stykker. Legg skinken Flesket eller flesket skinken legges i lunkent vann i 1 time.. Rens løk, gulrot, sellerirot og kålrabi time. Grønnsakene renses og skjær dem skjæres op i små terninger.. Legg vann, firkanter. Vann, kanin og skinke has i gryten og la det langsomt komme kjelen, bringes sakte til kokepunktet. Skum av etter hvert som kokepunktet; skum, eftersom skummet viser seg.. sig. Når kaninen har kokt 1 i time, legges has grønnsakene og risengrynene i sammen med og litt salt. Kok salt; kok videre 1 time.. Ta opp kaninen. Skal i time. Kaninen tas op, og skal den serveres for seg, ha sig, har man løksaus eller hvit saus klar. Er ferdig. Hvis kaninen delt opp, skjæres er skåret op, tas stykkene op, kjøttet skjæres fra benene, deles skjæres i små terninger firkanter og varmes igjen i suppen sammen med suppen, likeså litt av skinken. Resten av skinken kan brukes kald.. Smak suppen til med salt og pepper og server den varm. kold. Suppen tilsettes krydder efter smak.

Note on Modernised

Mål modernisert til liter/gram/spiseskje. «Flesk» angitt som lettsaltet svinekjøtt eller skinke. Presisert at kjøttet varmes i suppen (OCR-en hadde «vannes» for «varmes»). Innhold ellers uendret.

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Frequently asked questions

How long must the soup cook?
Count on around 2 hours of cooking: rabbit and ham/pork are cooked gently for 1 hour, then vegetables and rice are added and the soup cooks 1 hour more. With cleaning and preparations, the total time is about 3 hours.
What kind of meat and vegetables are needed?
1 rabbit and 1/2 kg lightly salted ham or pork to 2 liters of water, plus onion, carrot, a slice of celery and a slice of rutabaga cut into small squares, 1 tablespoon rice, salt and pepper.
Can the rabbit be served as its own dish?
Yes. Then the rabbit is kept whole during cooking, taken out and served after the soup with onion sauce or white sauce. If it is to be served in the soup, it is cut into smaller pieces before cooking.
Why is the pork placed in lukewarm water first?
The ham or pork is lightly salted and placed in lukewarm water for 1 hour to draw out some of the salt, so the soup does not become too salty.

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