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Caraway Greens Soup with Pork

A hearty soup cooked on lightly salted pork with barley groats, potatoes and rutabaga, where finely chopped caraway greens (or chervil or kale) are given a quick boil at the end.

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

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About the dish

A filling everyday soup in which lightly salted pork, barley groats and root vegetables cook together, and the fine caraway leaves get only a quick boil at the end to preserve color and flavor.

How to make it

  1. 1

    Cook the pork stock

    Put the pork and water over the heat. When it boils, sprinkle in the barley groats.

  2. 2

    Cook down

    Let the soup cook for 1 hour.

  3. 3

    Add root vegetables

    Add the potatoes and rutabaga cut into small cubes, and cook until everything is tender.

  4. 4

    Caraway greens last

    Give the finely chopped caraway greens a quick boil in the soup just before serving.

Changes from the original

The amount of pork was missing in the OCR and is set at 1/2 kg. "1 deep plateful" of caraway greens is estimated at about 5 dl. Units are modernized (tablespoons, kg, liters) and the method divided 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.

Fra19141949Modernisert
Til19141949Modernisert
1914 (korrekturlest, s. 51) → 1949 (korrekturlest, s. 63)~76% av teksten endretfjernetlagt til
3 l. vand 1/2 vann y 2 kg. letsprængt lettsprengt flesk 1 i dyp tallerken karvekaal 1 karvekål y 2 kg. poteter 1 kaalrabi x kålrabi 3 spiseskeer spiseskjeer halve byggryn. byggryn eller havregryn. Flesk og vand sættes vann settes over ilden; naar varmen; når det koker, drysses grynene i, koker 1 i time og tilsættes tilsettes nu de i smaa små firkanter skaarne skårne poteter og kaalrabi; koker, kålrabi; koker til alt er mørt, og den mørt. Den finhakkede kaal gives tilsidst kål gis til sist et opkok i suppen. Smøret smeltes og irøres melet, spes med kalvekraften, småkoker i 10 minutter. Kjørvelen befries for stilker, skylles og hakkes fint. Denne utrøres i litt av den kokende suppe, has i suppegryten og gis et knapt opkok. Små kjøttboller, forlorne egg eller kokte aspargestopper serveres i suppen. Kjørvel eller grønkaal grønnkål kan, naar når det passer, brukes istedenfor karvekaal. isteden for karvekål. Sterk kraft behøves ikke til denne suppe; er det meget tynn kraft, kan man tilsette 2 norexterninger.

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Frequently asked questions

How long does the soup take?
Figure on about 1 hour and 50 minutes in all. The pork and barley groats cook first for 1 hour, then the potatoes and rutabaga cook until tender, and finally the finely chopped caraway greens get just a quick boil.
What if I can't get caraway greens?
The original recipe says chervil or kale may be used instead of caraway greens when convenient.
What meat is used, and how much?
1/2 kg of lightly salted (lightly cured) pork, cooked out in 3 liters of water to give the soup its stock.
What other ingredients are needed?
1 kg potatoes and 1 rutabaga cut into small cubes, 3 tablespoons of split barley groats and a deep plateful of caraway greens. The recipe is from Henriette Schønberg Erken's "Stor kokebok" (1914), p. 51, and makes 6 servings.

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