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Meat soup and boiled meat

Erken's basic recipe for meat soup: 1.5 kg beef with bones is simmered slowly in 4 l salted water for about 3.5 hours, the stock is strained and skimmed, parsley and boiled root vegetables are added; the meat is served separately with horseradish sauce.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 185 (falt i det fri)

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About the dish

The basic recipe for boiled meat with stock — the everyday dinner that gave both soup and a main course. Erken stresses that topping up should always be done with boiling water, and that the vegetables are preferably boiled with the meat in the pot during the last hour.

How to make it

  1. 1

    Set the meat over

    Wash the meat in lukewarm water and cut it up. Put the bonier pieces in cold water in a large pot.

  2. 2

    Bring to a boil

    Heat slowly to the boiling point, salt and skim well.

  3. 3

    Add the rest

    After 30 minutes of boiling, add the rest of the meat. Let it simmer under a lid until the meat is tender, about 3 hours. Top up only with boiling water.

  4. 4

    Strain and skim

    Strain the soup and let it stand undisturbed for 15–20 minutes, then skim off the fat.

  5. 5

    Finish the soup

    Pour the soup back into the pot, bring it to a boil and lift it off the burner. Add finely chopped parsley and the boiled, neatly cut roots. The vegetables are boiled separately in boiling, salted water, or preferably with the meat in the pot during the last hour. Caramel coloring can be added for a nice color.

  6. 6

    Serve

    Serve the meat as a separate dish with horseradish sauce.

Changes from the original

The amount of beef is interpreted as 1.5 kg (OCR unclear). Deciliters/liters are kept, 'del.' converted where it occurs. The ingredient list is set up with modern units and spelling; the method is split into numbered 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. 185) → 1949 (korrekturlest, s. 215)~55% av teksten endretfjernetlagt til
1 1/2 3 kg. oksekjøt grønsaker 25 gr. oksekjøtt, høirygg, kam eller bibringe grønnsaker, salt 4 l. vand. 1 teske sukkerkulør gir suppen penere farve. vann. Kjøttet vaskes i lunkent vand; vann; skjæres op saaledes, således at de mest benfulde benfulle stykker først sættes settes over i det kolde vand, vann, opvarmes langsomt til kokepunktet, kokepunktet uten lokk, saltes og skummes godt. Naar Når dette har kokt 1/2 ½ time, lægges legges resten av kjøttet i, smaakoker småkoker under lok, lokk til kjøttet er mørt, ca. 3 timer. Behøver man at spæde, maa å spe, må det ske skje med kokende vand. vann. Suppen siles, staar står urørt 15 à å 20 minutter; fettet skummes av. Suppen heldes helles tilbake i gryten, faar får et opkok, løftes av ilden, tilsættes varmen, tilsettes finhakket persille samt de kokte, pent skaarne skårne røtter, som gulerøtter, selleri, persillerøtter, kaal kål eller erter. Grønsakerne Grønnsakene kokes enten for sig selv forssig seiv i kokende, saltet vand vann eller kokes helst med i kjøtgryten kjøttgryten den sidste siste time. 150 gr. risengryn eller halve byggryn kan også kokes med. Kjøttet serveres med pepperrotsaus. pepperrotsaus eller løksaus. 1 teskje sukkerkulør gir suppen penere farve.

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Frequently asked questions

How long does it take to cook the meat soup?
Reckon on about 3½ hours. The bonier pieces are set over in cold water and boiled for half an hour before the rest of the meat is added, and then it simmers under a lid for about 3 hours until the meat is tender.
Why should the meat be set over in cold water?
The meat is washed in lukewarm water, put in cold water and heated slowly to the boiling point. This way the flavor draws out into the soup, and a foam forms that is easy to skim off after salting.
How do I get a clear soup with a nice color?
Skim well during the boil, strain the soup and let it stand undisturbed for 15–20 minutes so the fat can be skimmed off. A teaspoon of caramel coloring gives the soup a nicer color. If you need to top up during cooking, you must use boiling water.
When are the vegetables added?
After the strained soup has been brought to a boil and lifted off the heat. Then finely chopped parsley and the fully boiled, neatly cut root vegetables are stirred in — carrot, celery, parsley root, cabbage or peas.

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