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.

Caraway Greens Soup with Pork

Name: Caraway Greens Soup with Pork
Prep time: 30 min
Cook time: 1 h 20 min
Total time: 1 h 50 min
Yield: 6 servings
Cuisine: Norwegian
Ingredients: 3 l water; 0.5 kg lightly salted pork (the amount was missing in the original text); 5 dl caraway greens (finely chopped; about 1 deep plateful. Chervil or kale may be used instead); 1 kg potatoes (cut into small cubes); 1 pcs rutabaga (cut into small cubes); 3 tbsp pearl barley (split)

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
Cook the pork stock
Put the pork and water over the heat. When it boils, sprinkle in the barley groats.
2
Cook down
Let the soup cook for 1 hour.
3
Add root vegetables
Add the potatoes and rutabaga cut into small cubes, and cook until everything is tender.
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.

From1914 1949 Modernised

To1914 1949 Modernised

1949 (proofread, p. 63) → Modernised~88% of the text changedremovedadded

3 ~~l. vann y 2 kg. lettsprengt~~ l vann. 0,5 kg lettsaltet flesk (mengden manglet i ~~dyp tallerken~~ originalteksten). 5 dl karvekål ~~y 2 kg.~~ (finhakket; ca. 1 dyp tallerken. Kjørvel eller grønnkål kan brukes i stedet). 1 kg poteter x (skåret i små firkanter). 1 stk kålrabi (skåret i små firkanter). 3 ~~spiseskjeer~~ ss halve ~~byggryn eller havregryn. Flesk~~ byggryn. Sett flesk og vann ~~settes~~ over ~~varmen; når~~ varmen. Når det koker, ~~drysses grynene i, koker~~ drysser du byggrynene i.. La suppen koke i ~~time~~ 1 time.. Tilsett poteter og ~~tilsettes nu de~~ kålrabi skåret i små ~~firkanter skårne poteter~~ firkanter, og ~~kålrabi; koker~~ kok 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 og hakkes fint. Denne utrøres i litt av mørt.. Gi den ~~kokende suppe, has i suppegryten og gis~~ finhakkede karvekålen et ~~knapt opkok. Små kjøttboller, forlorne egg eller kokte aspargestopper serveres~~ oppkok i ~~suppen. Kjørvel eller grønnkål kan, når det passer, brukes isteden for karvekål. Sterk kraft behøves ikke til denne suppe; er det meget tynn kraft, kan man tilsette 2 norexterninger.~~ suppen rett før servering.

Note on Modernised

Mengden flesk manglet i OCR og er satt til 1/2 kg. «1 dyp tallerken» karvekål er anslått til ca. 5 dl. Enheter er modernisert (spiseskjeer, kg, liter) og fremgangsmåten delt i trinn.

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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.

Equipment for this dish

Cast-iron cookware set →Cast iron handles long, slow simmering – just what soups and stocks need.Engrospris.no

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