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Gooseberry soup

Gooseberry soup of 2 liters gooseberries boiled tender in water with lemon zest, optionally passed through a sieve, thickened with sago flour and seasoned with lemon and sugar. Rusks on the side. 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

Gooseberries were often used in cordial, jam, and soups. Erken lets the housewife choose whether the soup should be passed through a colander or served with whole berries.

How to make it

  1. 1

    Boil the berries

    Rinse the gooseberries and put them over the heat with the water and the lemon zest. Boil the berries completely tender.

  2. 2

    Pass through a sieve or not

    Rub the berries through a colander, or leave them whole — as you like.

  3. 3

    Thicken

    Slake the sago flour in 1 dl cold water and whisk it into the soup once it comes back to a boil.

  4. 4

    Season

    Season with lemon juice and sugar. Serve rusks on the side.

Changes from the original

Measures modernized to liters, grams, and deciliters. Sago flour can be replaced with potato starch.

Tidsmaskin – hva endret seg?

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

Fra19141949Modernisert
Til19141949Modernisert
1914 (korrekturlest, s. 65) → 1949 (korrekturlest, s. 77)~42% av teksten endretfjernetlagt til
2 1 1/2 l. stikkelsbær 3 l. vand vann 1 citron sitron 50 gr. sagomel potetesmel sukker. Bærene skylles, sættes renses, settes over ilden varmen med vandet vannet og citronskallet; sitronskal; kokes ganske møre, gnides gnis gjennem dørslag eller ikke — som man vil. Sagomelet Melet utrøres med 1 del. koldt vand vann, og vispes i suppen, naar suppen når den koker igjen. Citron Sitron og sukker efter smak. Kavringer serveres til.

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Frequently asked questions

Do the gooseberries have to be strained?
No, it is optional. The recipe says the berries are boiled completely tender and then rubbed through a colander "or not — as you like." If you want a clear soup, strain it; if you want pieces of berry, leave it.
How is the soup thickened?
With 50 g sago flour slaked in a little cold water and whisked into the soup when it comes back to a boil. It must then boil until the sago is clear.
What is the lemon used for, and what is served with the soup?
The lemon zest is boiled with the berries and water for flavor, and lemon juice and sugar are added to taste at the end. Rusks are served on the side.
How many does the recipe serve?
6 servings, from 2 liters of gooseberries and 3 liters of water. The recipe is from Henriette Schønberg Erken's "Stor kokebok" (1914), page 65, and takes around 50 minutes.

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