Should the soup be cooked?

No. This is a cold soup — the sour milk is whisked cold together with grated rye bread or crushed rusks. That is why it takes only about 10 minutes.

What do I use to thicken the soup?

Grated rye bread or crushed rusks. You whisk in a little at a time until the soup is "suitably thick," that is, has the thickness you want.

When are the cinnamon and sugar added?

Only once the soup is suitably thick. The amount is up to you — the recipe says "to taste."

Where does the recipe come from?

From Henriette Schønberg Erken's "Stor kokebok" (1914), page 70, in the chapter on milk soups and gruel. It is figured for 4 servings.

Sour Milk Soup, Very Simple

Name: Sour Milk Soup, Very Simple
Prep time: 10 min
Total time: 10 min
Yield: 4 servings
Cuisine: Norwegian
Ingredients: 1 l sour milk (cold); grated rye bread or crushed rusk (until the soup is suitably thick); cinnamon (to taste); sugar (to taste)

Simple cold sour milk soup from Erken's Stor kokebok 1914: sour milk is whisked cold with grated rye bread or crushed rusk to a suitable thickness, seasoned with cinnamon and sugar.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 70 (falt i det fri)

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About the dish

A simple, cold sour milk soup from the soup chapter of "Stor kokebok" (1914). Such sour milk soups were everyday fare that used up dry bread and rusk.

How to make it

1
Whisk the milk
Whisk the cold sour milk together with grated rye bread or crushed rusk.
2
Adjust the consistency
Add bread or rusk until the soup is suitably thick.
3
Season
Add cinnamon and sugar to taste, and serve cold.

Changes from the original

The original gives no measurements; the amounts are therefore given without numbers ("to taste"). The language of the method is modernized in the steps, while the transcription is kept.

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. 70) → 1949 (korrekturlest, s. 84)~47% av teksten endretfjernetlagt til

~~Sur melk revet rugbrød eller støtte kavringer kanel sukker.~~ Melken vispes kold med revet rugbrød eller støtte kavringer. Kanel og sukker ~~tilsættes~~ tilsettes efter ~~smak, naar~~ smak når suppen er passe jevn.

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Frequently asked questions

Should the soup be cooked?: No. This is a cold soup — the sour milk is whisked cold together with grated rye bread or crushed rusks. That is why it takes only about 10 minutes.
What do I use to thicken the soup?: Grated rye bread or crushed rusks. You whisk in a little at a time until the soup is "suitably thick," that is, has the thickness you want.
When are the cinnamon and sugar added?: Only once the soup is suitably thick. The amount is up to you — the recipe says "to taste."
Where does the recipe come from?: From Henriette Schønberg Erken's "Stor kokebok" (1914), page 70, in the chapter on milk soups and gruel. It is figured for 4 servings.

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