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.

Rosehip Soup

Name: Rosehip Soup
Prep time: 25 min
Cook time: 25 h 35 min
Total time: 26 h
Yield: 6 servings
Cuisine: Norwegian
Ingredients: 1 l rosehips (cleaned, seeds not removed); 2.5 l water (for soaking and cooking); 30 g potato starch; 1 dl cold water (to slake the starch); 1 dl raspberry or red currant juice; sugar (to taste)

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
Soak
Clean and wash the rosehips. The seeds are not removed. Soak the rosehips in the water for 24 hours.
2
Cook
Cook the rosehips in the soaking water for about 1 hour, or until they are completely soft.
3
Strain
Strain the soup and pour it back into the pot. Add sugar and juice.
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.

Time machine – what changed?

Pick two editions and see what Henriette Schønberg Erken added, removed or changed between them.

From1914 1949 Modernised

To1914 1949 Modernised

1949 (proofread, p. 76) → 1914 (proofread, p. 64)~41% of the text changedremovedadded

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

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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.

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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