Why is the meat put on in cold water?

Cold water draws the flavour out of the meat and gives a more flavourful soup. If you would rather have juicy boiled meat, you can put it in boiling water, but then the soup becomes milder.

Why is the bony meat added first?

Bones and tough pieces need the longest cooking time. By giving them a half-hour head start, all the meat is done at the same time.

Meat soup and meat

Name: Meat soup and meat
Prep time: 40 min
Cook time: 2 h 20 min
Total time: 3 h
Yield: 10 servings
Cuisine: Norwegian
Ingredients: 3 kg beef with bones; 500 g soup vegetables (carrot, celeriac, parsley root, cabbage or peas); 25 g salt (approx. 1½ tbsp); 5 l water; 1 handful parsley (finely chopped)

Meat soup and meat from 1900: 3 kg of beef with bones is put on in cold, salted water, skimmed, boiled tender, strained and defatted. The soup is finished with parsley and boiled root vegetables. The meat is served separately with horseradish sauce. About 10 servings.

Source: Henriette Schønberg Erken & Caroline Steen, Kogebog for skole og hjem, 1900-utg. s. 109 (falt i det fri)

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About the dish

Grunnoppskriften på kokt oksekjøtt og kraftsuppe fra Erken og Steens «Kogebog for skole og hjem» (1900). Ett stykke arbeid gir to retter: en klar kjøttsuppe med rotgrønnsaker og persille, og det møre kokekjøttet servert med pepperrotsaus. En bærebjelke i eldre norsk hverdags- og festmat.

How to make it

1
Put the meat on
Wash the meat in lukewarm water and cut it up. First place the pieces with the most bone in the cold, salted water, heat slowly and skim well.
2
Boil until tender
When this has boiled for ½ hour, add the rest of the meat. Let it simmer, covered, until the meat is tender. If you need to add more liquid, use boiling water.
3
Strain and skim
Strain the soup and let it stand undisturbed for 15–20 minutes. Skim the fat off the top.
4
Finish the soup
Pour the soup back into the pot and bring it to a boil. Take it off the heat and add finely chopped parsley along with the boiled, neatly cut-up root vegetables: carrot, celeriac, parsley root, cabbage or peas. The vegetables are boiled either separately in boiling, salted water or together with the meat.
5
Serve the meat
Serve the boiled meat as a separate dish with horseradish sauce.

Changes from the original

Priser fjernet i moderne lag. «Grønsager» tallfestet til ca. 500 g suppegrønnsaker. Salt (25 g) presisert som ca. 1½ ss. «Peberrodsauce» modernisert til pepperrotsaus. Fremgangsmåten følger originalen trinn for trinn.

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Frequently asked questions

Why is the meat put on in cold water?: Cold water draws the flavour out of the meat and gives a more flavourful soup. If you would rather have juicy boiled meat, you can put it in boiling water, but then the soup becomes milder.
Why is the bony meat added first?: Bones and tough pieces need the longest cooking time. By giving them a half-hour head start, all the meat is done at the same time.

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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