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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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Time machine – what changed?

Pick two editions and see what Henriette Schønberg Erken added, removed or changed between them.

From19141949Modernised
To19141949Modernised
1949 (proofread, p. 63) → 1914 (proofread, p. 51)~76% of the text changedremovedadded
3 l. vann y 2 vand 1/2 kg. lettsprengt letsprængt flesk i 1 dyp tallerken karvekål y 2 karvekaal 1 kg. poteter x kålrabi 1 kaalrabi 3 spiseskjeer spiseskeer halve byggryn eller havregryn. byggryn. Flesk og vann settes vand sættes over varmen; når ilden; naar det koker, drysses grynene i, koker i 1 time og tilsettes tilsættes nu de i små smaa firkanter skårne skaarne poteter og kålrabi; koker kaalrabi; koker, til alt er mørt. Den finhakkede 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 mørt, og hakkes fint. Denne utrøres i litt av den kokende suppe, has i suppegryten og gis finhakkede kaal gives tilsidst et knapt opkok. Små kjøttboller, forlorne egg eller kokte aspargestopper serveres opkok i suppen. Kjørvel eller grønnkål grønkaal kan, når naar det passer, brukes isteden for karvekål. Sterk kraft behøves ikke til denne suppe; er det meget tynn kraft, kan man tilsette 2 norexterninger. istedenfor karvekaal.

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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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