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Rosehip Soup

Rosehip soup from Erken's Stor kokebok 1914: rosehips are soaked for a day, cooked soft, strained, and seasoned with sugar and berry juice, then thickened with potato starch.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 64 (falt i det fri)

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About the dish

Rosehip soup was a classic autumn and winter soup made from wild rosehips. Erken lets the rosehips soak for a day before cooking them out in the soaking water, so that all the flavor and color come through.

How to make it

  1. 1

    Soak

    Clean and wash the rosehips. The seeds are not removed. Soak the rosehips in the water for 24 hours.

  2. 2

    Cook

    Cook the rosehips in the soaking water for about 1 hour, or until they are completely soft.

  3. 3

    Strain

    Strain the soup and pour it back into the pot. Add sugar and juice.

  4. 4

    Thicken

    Slake the potato starch in 1 dl cold water, stir it into the boiling soup, and give it a quick boil.

Changes from the original

Measurements converted to modern units. "Jevnes paa vanlig maate" (thickened in the usual way) is elaborated: the potato starch is slaked in 1 dl cold water and stirred into the boiling soup. The steps are numbered.

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. 64) → 1949 (korrekturlest, s. 76)~41% av teksten endretfjernetlagt til
1 l. nyper eller 2 1/2 del. nypepuré 2¾ l. vand 30 vann 50 gr. potetesmel sukker efter smak 1 del. bringebær- eller ribssaft. Nyperne ripssaft. Nypene renses og vaskes, kjernerne uttages kjernene uttas ikke, sættes settes ibløt i 24 timer, kokes i utbløtningsvandet utbløtningsvannet ca. 1 time, eller til de er ganske bløte; siles. Heldes Helles tilbake i gryten, tilsættes tilsettes sukker, saft og jevnes paa på vanlig maate. måte.

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Frequently asked questions

Why does the recipe take more than a day?
The rosehips should soak for 24 hours before they are cooked in the soaking water for about 1 hour, until they are completely soft. The cooking and straining themselves take only about an hour.
Do I have to remove the seeds in the rosehips?
No. The rosehips are cleaned and washed, but the seeds are not removed – the soup is strained after cooking, so seeds and skins stay behind in the strainer.
What is the soup thickened with, and what gives it flavor?
The soup is thickened with 30 g potato starch "in the usual way," that is, slaked in a little cold water and stirred into the boiling soup. It is seasoned with sugar to taste and 1 deciliter raspberry or red currant juice.
How many servings does the recipe make?
The recipe from Henriette Schønberg Erken's "Stor kokebok" (1914, p. 64) is calculated for 6 servings, with 1 liter of rosehips and 2 1/2 liters of water.

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