Why does the recipe take 12 hours?

The bread (700 g) should be soaked in water overnight. The cooking itself takes little time – the soaking makes up almost all of the time.

1 1/2 liters of small beer ("potøl," a dark, sweetish malt ale). The beer is added after the bread is cooked out in the water.

How is the soup seasoned?

With sugar, cinnamon, and lemon to taste – adjust yourself to the desired sweetness and tartness.

Where does the recipe come from?

From Henriette Schønberg Erken's "Stor kokebok" (1914), page 66, in the chapter on beer and wine soups.

Beer Soup II

Name: Beer Soup II
Prep time: 20 min
Cook time: 11 h 40 min
Total time: 12 h
Yield: 6 servings
Cuisine: Norwegian
Ingredients: 700 g bread (preferably stale); water (to cover the bread); 1.5 l small beer (can be replaced with wort ale or mild malt ale); sugar (to taste); cinnamon (to taste); lemon (to taste)

Simple beer soup for 6: 700 g bread is soaked in water overnight, cooked out in the soaking water, mixed with 1.5 l small beer ("potøl", a mild malty ale), and seasoned with sugar, cinnamon, and lemon.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 66 (falt i det fri)

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About the dish

The simple beer soup built on stale bread and small beer ("potøl," a weak, sweetish ale) was cheap everyday fare. Spiced with cinnamon and lemon, it became a warming dish in the cold months.

How to make it

1
Soak the bread
Cut up the bread and soak it in water overnight.
2
Cook out
Cook the bread out in the soaking water until it is completely dissolved.
3
Add beer and season
Add the beer and heat. Season with sugar, cinnamon, and lemon.

Changes from the original

Measures rendered in modern units. Small beer can be replaced with a mild, dark malt ale or wort ale. The amounts of sugar, cinnamon, and lemon are to taste, as in the original.

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

Modernised → 1949 (proofread, p. 79)~91% of the text changedremovedadded

700 g gr. brød ~~(gjerne tørt).~~ vann ~~(til å dekke brødet). 1,5 l potøl (kan erstattes med vørterøl eller mildt maltøl).~~ 1½ l. pottøl sukker ~~(etter smak).~~ kanel (etter smak). sitron (etter smak). Skjær opp brødet og legg det i bløt i vann natten over.. Kok brødet ut i bløtevannet til det er helt oppløst.. Tilsett ølet og varm opp. Smak til med sukker, kanel og sitron.

Note on Modernised

Mål er gjengitt i moderne enheter. Potøl kan erstattes med et mildt, mørkt maltøl eller vørterøl. Mengder av sukker, kanel og sitron er etter smak, som i originalen.

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Frequently asked questions

Why does the recipe take 12 hours?: The bread (700 g) should be soaked in water overnight. The cooking itself takes little time – the soaking makes up almost all of the time.
Which beer is used?: 1 1/2 liters of small beer ("potøl," a dark, sweetish malt ale). The beer is added after the bread is cooked out in the water.
How is the soup seasoned?: With sugar, cinnamon, and lemon to taste – adjust yourself to the desired sweetness and tartness.
Where does the recipe come from?: From Henriette Schønberg Erken's "Stor kokebok" (1914), page 66, in the chapter on beer and wine soups.

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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