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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
Modernised → 1914 (proofread, p. 51)~81% of the text changedremovedadded
3 l vann. 0,5 kg lettsaltet l. vand 1/2 kg. letsprængt flesk (mengden manglet i originalteksten). 5 dl karvekål (finhakket; ca. 1 dyp tallerken. Kjørvel eller grønnkål kan brukes i stedet). tallerken karvekaal 1 kg kg. poteter (skåret i små firkanter). 1 stk kålrabi (skåret i små firkanter). kaalrabi 3 ss spiseskeer halve byggryn. Sett flesk Flesk og vann vand sættes over varmen. Når ilden; naar det koker, drysser du byggrynene i.. La suppen koke i drysses grynene i, koker 1 time.. Tilsett poteter time og kålrabi skåret tilsættes nu de i små firkanter, smaa firkanter skaarne poteter og kok kaalrabi; koker, til alt er mørt.. Gi mørt, og den finhakkede karvekålen kaal gives tilsidst et oppkok opkok i suppen rett før servering. suppen. Kjørvel eller grønkaal kan, naar det passer, brukes istedenfor karvekaal.

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.

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