What is the herring used for in this soup?

The herring cooks completely in the salted water with ¼ l milk, and the stock is strained. The fish thus flavors the stock – the recipe notes that you can also use the bones, heads, and tails left over from herring patties.

How do I thicken the soup?

Melt 50 g butter, stir in 75 g wheat flour, and thin with the strained herring stock. Let it simmer for 10 minutes, add the rest of the milk (½ l in all), and bring to a boil.

When do the cream and chives go in?

They are not cooked with it. 2 dl sour cream is whipped stiff and placed together with 1 tablespoon finely cut chives right in the tureen, before the hot soup is poured over.

What can I serve with or add to the soup?

The book suggests pickled purslane with it, and that you can add fish balls, boiled finely cut roots such as celery and carrot, and boiled sliced potatoes to the soup. The herring stock can also be used for brown herring soup.

Herring Soup

Herring soup cooked on fresh herring and the trimmings from herring patties: the stock is drawn with water, salt, and milk, strained and thickened with a butter roux, thinned with milk, and served with chives and stiffly whipped sour cream in the tureen, optionally with fish balls, root vegetables, and potatoes.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 116 (falt i det fri)

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About the dish

The soup goes together with the herring patties: the trimmings cook down into stock. Erken suggests pickled purslane with it, an old garden vegetable that is now rare.

How to make it

1
Cook the stock
Clean and wash the herring well. Set it over the heat with the cold, salted water and 2.5 dl of the milk.
2
Strain
Cook the fish completely and strain the stock.
3
Make the soup
Melt the butter, stir in the flour, and thin with the stock. Let the soup simmer for 10 minutes.
4
Finish
Add the rest of the milk and bring the soup to a boil. Season to taste with salt.
5
Serve
Put finely cut chives and stiffly whipped sour cream in the soup tureen and pour the soup over. Serve pickled purslane with it. Fish balls, boiled finely cut roots such as celeriac and carrot, and boiled sliced potatoes can be added to the soup.

Changes from the original

Measures converted to liters/deciliters and grams. "Sour cream" is interpreted as crème fraîche/cultured cream. Purslane can be replaced with pickled cucumber or other pickled accompaniment.

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Tidsmaskin – hva endret seg?

Velg to utgaver og se hva Henriette Schønberg Erken la til, fjernet eller endret mellom dem.

Fra1914 1949 Modernisert

Til1914 1949 Modernisert

1914 (korrekturlest, s. 116) → 1949 (korrekturlest, s. 141)~45% av teksten endretfjernetlagt til

8 ferske sild, samt ben, hoder og haler efter ~~karbonaderne 2½ l. vand~~ karbonadane 2y 2 1. vann 50 gr. smør 75 gr. hvetemel 2 del. sur fløte 1 ~~spiseske finskaaren græsløk ½ l.~~ spiseskje finskåren gressløk y 2 1. melk salt. Silden renses, vaskes godt og ~~sættes~~ settes over ~~ilden~~ varmen i det kolde, saltede ~~vand~~ vann og ~~¼ l.~~ % 1. melk. Fisken kokes ganske ut, og kraften siles. ~~Smørret~~ Smøret smeltes, irøres melet, ~~spædes~~ spes med kraften, ~~smaakoker 10~~ småkoker io minutter, ~~tilsættes~~ tilsettes resten av melken og ~~gives~~ gis et opkok. Den ~~finskaarne græsløk~~ finskårne gressløk og stivvispede fløte ~~haves~~ has like i terrinen. Syltet ~~portulak~~ portulakk serveres til. Fiskeboller og kokte, ~~finskaarne~~ finskårne røtter som selleri og gulerot kan ~~haves~~ has i suppen, likesaa kokte, ~~opskaarne~~ opskårne poteter. ~~Sildekraften kan ogsaa tillages til brun sildesuppe.~~

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Frequently asked questions

What is the herring used for in this soup?: The herring cooks completely in the salted water with ¼ l milk, and the stock is strained. The fish thus flavors the stock – the recipe notes that you can also use the bones, heads, and tails left over from herring patties.
How do I thicken the soup?: Melt 50 g butter, stir in 75 g wheat flour, and thin with the strained herring stock. Let it simmer for 10 minutes, add the rest of the milk (½ l in all), and bring to a boil.
When do the cream and chives go in?: They are not cooked with it. 2 dl sour cream is whipped stiff and placed together with 1 tablespoon finely cut chives right in the tureen, before the hot soup is poured over.
What can I serve with or add to the soup?: The book suggests pickled purslane with it, and that you can add fish balls, boiled finely cut roots such as celery and carrot, and boiled sliced potatoes to the soup. The herring stock can also be used for brown herring soup.

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