How long does the giblet soup take?

Figure on about 5 hours total. The giblets, head, feet, and heart simmer about 4 hours in boiling, salted water (20 g salt to 2 1/2 l water), and the roots cook along during the last hour.

Which offal parts are used?

Giblets of 2 geese or 3 ducks, plus the head, feet, and heart of 1 goose or 1 duck. Everything is scalded, brushed well, and washed in several changes of water before cooking, and the soup is skimmed well.

How is the soup thickened and seasoned?

40 g sago flour is stirred into 1 dl cold water and whisked into the boiling soup, which is given a quick boil-up. Prunes (200 g) and peeled, cut-up apples (200 g) are cooked tender in the soup, and it is seasoned with sugar, vinegar, salt, and pepper.

Where does the recipe come from?

From Henriette Schønberg Erken's "Stor kokebok" (1914), page 50. The recipe is meant for 6 servings.

Giblet Soup

Name: Giblet Soup
Prep time: 45 min
Cook time: 4 h 15 min
Total time: 5 h
Yield: 6 servings
Cuisine: Norwegian
Ingredients: 1 portion giblets of 2 geese or 3 ducks (neck, wing tips, gizzard); 1 set head, feet, and heart of 1 goose or 1 duck; 3 l water; 20 g salt (for the cooking water); 2 pcs carrots (cleaned); 2 pcs leeks; 1 pcs bouquet garni (parsley, thyme, and bay tied together); 40 g sago flour (or potato starch); 200 g prunes (washed); 200 g apples (peeled and cut up); vinegar (to taste); sugar (to taste); pepper (to taste)

Erken's giblet soup from 1914: giblets, head, feet, and heart of goose or duck simmered 4 hours in salted water with root vegetables, the stock strained and cooked with prunes and apples, thickened with sago flour and seasoned sweet-and-sour with sugar and vinegar.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 50 (falt i det fri)

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About the dish

Giblets — the neck, wing tips, heart, gizzard, head, and feet of goose or duck — were never thrown away in Erken's household. This sweet-and-sour giblet soup with prunes and apples belongs to the traditional festive soups made when poultry was slaughtered, and is thickened with sago flour.

How to make it

1
Clean the giblets
Scald and brush the cut-up giblets, head, feet, and heart well, and wash them in several changes of water.
2
Cook the stock
Put the parts in boiling, salted water (20 g salt to the water) and skim well. Let it simmer for about 4 hours.
3
Cook with root vegetables
Add the cleaned carrots, the leeks, and the bouquet garni during the last hour of cooking.
4
Strain the soup
Strain the soup and pour it back into the pot. Set aside the giblet parts and the root vegetables.
5
Cook the fruit
Cook the washed prunes and the peeled, cut-up apples in the soup until they are tender.
6
Thicken the soup
Stir the sago flour into 1 dl cold water, whisk it into the boiling soup, and give it a quick boil-up.
7
Season and serve
Season with sugar, vinegar, and pepper. Serve the soup with the prunes, apples, finely cut giblet parts, and cut-up root vegetables.

Changes from the original

"del." interpreted as deciliter. Sago flour can be replaced by potato starch or sago pearls; the amount kept. The amount of water in the ingredient list (3 l) and in the method (2.5 l) is kept as in the original, with 3 l as the starting point. Salt given in grams as in the original's method.

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Frequently asked questions

How long does the giblet soup take?: Figure on about 5 hours total. The giblets, head, feet, and heart simmer about 4 hours in boiling, salted water (20 g salt to 2 1/2 l water), and the roots cook along during the last hour.
Which offal parts are used?: Giblets of 2 geese or 3 ducks, plus the head, feet, and heart of 1 goose or 1 duck. Everything is scalded, brushed well, and washed in several changes of water before cooking, and the soup is skimmed well.
How is the soup thickened and seasoned?: 40 g sago flour is stirred into 1 dl cold water and whisked into the boiling soup, which is given a quick boil-up. Prunes (200 g) and peeled, cut-up apples (200 g) are cooked tender in the soup, and it is seasoned with sugar, vinegar, salt, and pepper.
Where does the recipe come from?: From Henriette Schønberg Erken's "Stor kokebok" (1914), page 50. The recipe is meant for 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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