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Cold rhubarb soup

A cold fruit soup of rhubarb boiled tender in water, strained and flavoured with sugar, lemon juice and home-made wine. From Erken's Stor kokebok (1949), p. 79.

Source: Henriette Schønberg Erken, Stor kokebok, 1949-utg. s. 79 (falt i det fri)

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About the dish

The book suggests lemon slices in the soup and calls them excellent.

How to make it

  1. 1

    Cook the rhubarb

    Boil the cut-up rhubarb in the water until tender.

  2. 2

    Strain

    Pour the rhubarb into a sieve.

  3. 3

    Chill and season

    When the liquid is cold, add the sugar, lemon juice and wine.

  4. 4

    Serve

    Serve with slices of lemon in the soup, if you like.

Changes from the original

Quantities are unchanged.

Time machine – what changed?

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

From1949Modernised
To1949Modernised
Modernised → 1949 (proofread, p. 79)~84% of the text changedremovedadded
1 kg kg. rabarbra (vasket og oppskåret). 2 l vann. 0,5 stk l. vann saft av ½ sitron (saften). 0,5 dl ½ del. hjemmelaget vin. 1,5 dl sukker (ca.). sitronskiver (til servering). Kok den oppskårne rabarbraen i vin ca. 1½ del. sukker. Den vaskede, opskårne rabarbra kokes med vannet til den er mør.. Hell rabarbraen over en sikt.. mør, helles op på sikt. Når væsken det er kald, tilsett koldt, tilsettes sukker, sitronsaft sitron og vin.. Server gjerne med sitronskiver vin. Sitronskiver i suppen. suppen er utmerket.

Note on Modernised

Mengdene er uendret: ½ del. er skrevet 0,5 dl og «ca. 1½ del.» sukker er skrevet ca. 1,5 dl.

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Frequently asked questions

Is it served hot or cold?
Cold. The sugar, lemon and wine are added once the liquid is cold.
Which wine is used?
Home-made wine, 0.5 dl.

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