Why do the caraway greens float up in the soup?

Because the stock was added too fast. Thin the boiling meat stock little by little into the butter-and-flour roux, and let the soup come to a boil between each addition – otherwise the greens separate from the roux and settle on top.

How do I prepare the caraway greens?

Clean them well and rinse in many changes of water. Then chop them finely, or grind them four times in the meat grinder.

What is served in the soup?

Poached eggs, hard-boiled eggs halved, or egg dumplings. Salt the soup to taste.

What are the proportions?

For 6 servings: one dessert plateful of caraway greens, 80 g butter, 60 g wheat flour and 2 liters of meat stock. Total time about 40 minutes. The recipe is from Henriette Schønberg Erken's "Stor kokebok" (1914), p. 51.

Caraway Greens Soup

Name: Caraway Greens Soup
Prep time: 30 min
Cook time: 10 min
Total time: 40 min
Yield: 6 servings
Cuisine: Norwegian
Ingredients: 4 dl caraway greens (young caraway leaves) (loosely packed, about 1 dessert plateful); 80 g butter; 60 g wheat flour; 2 l meat stock (boiling); salt (to taste); poached eggs, sliced hard-boiled eggs or egg dumplings (for serving)

A thickened spring soup of finely chopped caraway greens with a butter-and-flour roux thinned with meat stock, served with egg or egg dumplings.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 51 (falt i det fri)

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About the dish

Caraway greens are the young leaves of caraway, a classic spring ingredient in Norwegian cooking. Erken stresses that the leaves must be cleaned and chopped very finely, or they separate from the flour-based roux and float up.

How to make it

1
Clean the greens
Clean the caraway greens well, rinse them in several changes of water, and chop them finely or run them four times through the meat grinder.
2
Make the roux
Melt the butter in a pot and stir in the flour.
3
Add the greens
Stir in the chopped caraway greens.
4
Thin with stock
Thin with the boiling meat stock a little at a time, and let the soup come to a boil between each addition. Otherwise the caraway greens separate from the roux and float up.
5
Season and serve
Season with salt. Serve with poached eggs, sliced hard-boiled eggs or egg dumplings in the soup.

Changes from the original

The amount of butter is interpreted as 80 g (the OCR gave "8 gr.", which is implausible against 60 g flour). "1 desserttallerkenfuld" is estimated at about 4 dl of loosely packed leaves. Old measures are kept where they are unambiguous, and the method is rewritten into steps.

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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 Modernisert

Til1914 Modernisert

1914 (korrekturlest, s. 51) → Modernisert~84% av teksten endretfjernetlagt til

4 dl karvekål (unge karveblader) (løst pakket, ca. 1 ~~desserttallerkenfuld karvekaal~~ dessertallerken full). 80 ~~gr. smør~~ g smør. 60 ~~gr. hvetemel~~ g hvetemel. 2 ~~l. kjøtkraft. Smelt smørret, rør~~ l kjøttkraft (kokende). salt (etter smak). forlorne egg, hardkokte egg i ~~melet, ha~~ skiver eller eggeboller (til servering). Rens karvekålen godt, skyll den i flere vann, og finhakk den eller kjør den fire ganger gjennom kjøttkvernen.. Smelt smøret i en gryte og rør inn melet.. Rør inn den hakkede ~~karvekaal, spæd~~ karvekålen.. Spe med den kokende ~~kraft~~ kjøttkraften litt ~~efter litt. La det~~ om gangen, og la suppen koke ~~op mellem~~ opp mellom hver ~~spædning, ellers~~ speing. Ellers slipper ~~karvekaalen~~ karvekålen jevningen og flyter ~~ovenpaa. Det er ikke sjelden at se det! Salt efter smak;~~ opp.. Smak til med salt. Server forlorne egg, ~~haardkokte, overskaarne~~ oppskårne hardkokte egg eller eggeboller ~~serveres~~ i suppen. ~~NB. Kaalen maa renses vel, skylles i mange vand, finhakkes eller males fire ganger paa kjøtkvernen.~~

Note til Modernisert

Mengden smør er tolket som 80 g (OCR gav «8 gr.», som er urimelig mot 60 g mel). «1 desserttallerkenfuld» er anslått til ca. 4 dl løst pakkede blader. Gamle mål er beholdt der de er entydige, og fremgangsmåten er skrevet om til trinn.

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Frequently asked questions

Why do the caraway greens float up in the soup?: Because the stock was added too fast. Thin the boiling meat stock little by little into the butter-and-flour roux, and let the soup come to a boil between each addition – otherwise the greens separate from the roux and settle on top.
How do I prepare the caraway greens?: Clean them well and rinse in many changes of water. Then chop them finely, or grind them four times in the meat grinder.
What is served in the soup?: Poached eggs, hard-boiled eggs halved, or egg dumplings. Salt the soup to taste.
What are the proportions?: For 6 servings: one dessert plateful of caraway greens, 80 g butter, 60 g wheat flour and 2 liters of meat stock. Total time about 40 minutes. The recipe is from Henriette Schønberg Erken's "Stor kokebok" (1914), p. 51.

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