How long should the black currants boil?

The berries are rinsed and boiled with the water for about ½ hour, then the soup is strained and poured back into the pot.

How is the soup thickened?

With 45 g sago flour stirred into a little cold water and poured in while the soup boils. The soup is then brought to a single boil with constant stirring.

What is served in the soup?

Small rusks or flour dumplings.

How much sugar and berries are needed?

For 6 servings: ¾ kg black currants, 3 liters water, and about 200 g sugar. The recipe is from Schønberg Erken's "Stor kokebok" (1914), p. 65.

Black currant soup

Name: Black currant soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 6 servings
Cuisine: Norwegian
Ingredients: 0.75 kg black currants; 3 l water; 200 g sugar (approx., to taste); 45 g sago flour (may be replaced with potato starch)

Black currant soup made from black currants boiled in water half an hour, strained, sweetened with sugar and thickened with sago flour. Served with rusks or flour dumplings. Erken, Stor kokebok 1914, page 65.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 65 (falt i det fri)

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About the dish

Black currants were one of the most-used garden berries in Norwegian households, and black currant soup was considered especially healthy. Rusks or flour dumplings turned the soup into a complete meal.

How to make it

1
Boil the berries
Rinse the black currants and put them over the heat with the water. Let them boil for half an hour.
2
Strain and sweeten
Strain the soup, pour it back into the pot, and add sugar.
3
Thicken
Stir the sago flour into 1 dl cold water and pour it in while the soup boils. Bring the soup to a boil with constant stirring.
4
Serve
Serve the soup with small rusks or flour dumplings.

Changes from the original

An unclear quantity for black currants in the OCR has been interpreted as ¾ kg. Sago flour may be replaced with potato starch; measurements are modernized.

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. 65) → 1949 (korrekturlest, s. 77)~84% av teksten endretfjernetlagt til

¾ 3/4 kg. solbær 3 l. ~~vand~~ vann ca. 200 gr. sukker 45 gr. sagomel. Bærene skylles og sættes over ilden med vandet; koker ½ time; siles. Heldes tilbake i gryten, tilsættes sukker. Melet røres ut med 1 del. koldt vand og heldes i, naar suppen koker. — Suppen gives et opkok under stadig omrøren. Smaa kavringer eller melboller serveres i suppen. potetesmel.

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Frequently asked questions

How long should the black currants boil?: The berries are rinsed and boiled with the water for about ½ hour, then the soup is strained and poured back into the pot.
How is the soup thickened?: With 45 g sago flour stirred into a little cold water and poured in while the soup boils. The soup is then brought to a single boil with constant stirring.
What is served in the soup?: Small rusks or flour dumplings.
How much sugar and berries are needed?: For 6 servings: ¾ kg black currants, 3 liters water, and about 200 g sugar. The recipe is from Schønberg Erken's "Stor kokebok" (1914), p. 65.

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