Skip to content
H. Schønberg ErkenArkivet
NOENLog in

Pork Back Soup

Erken's pork back soup from 1914: pork back is boiled in 3 l water with cabbage, carrots, celeriac, leek, parsley root, bouquet garni and peppercorns; the soup is strained and boiled up with the vegetables, the meat served separately. A variant is thickened with browned butter/flour and served with prunes and apples.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 60 (falt i det fri)

Be the first to rate

About the dish

A classic household soup from the soup chapter of «Stor kokebok» (1914), where the meat is boiled down into stock and served as its own dish afterwards — an economical two-in-one dinner.

How to make it

  1. 1

    Boil the meat

    Place the pork back in the water and bring to a boil. When the soup boils, add salt and skim well.

  2. 2

    Add vegetables

    Add the cleaned roots, the bouquet garni and the head of white cabbage divided into 4–6 pieces. Tie the peppercorns in a piece of cloth so they can easily be removed at plating.

  3. 3

    Boil tender

    Boil until the roots are tender, take them up and cut them up nicely.

  4. 4

    Strain and boil up

    Strain the soup, pour it back into the pot and boil it up together with the roots and the cabbage. Remove the peppercorn bag.

  5. 5

    Serve

    Keep the meat warm and serve it separately with mashed potatoes, macaroni or vegetables.

  6. 6

    Variant: thickened soup

    If you want thickened pork back soup, brown 100 g butter and 100 g wheat flour and thin with the stock. Omit the cabbage, but serve roots, cooked prunes and cooked apples in the soup. Add vinegar and sugar to taste.

Changes from the original

Measurements are converted to modern units (dl/l/g), the ingredients are set in modern Norwegian spelling, and the method is divided into numbered steps. The variant's thickened version is kept as its own step.

In stores now

Clean, minimally processed groceries matched to the ingredients — approximate prices.

Product data and prices via Kassalapp. Prices are updated daily and may vary.

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. 60) → 1949 (korrekturlest, s. 71)~34% av teksten endretfjernetlagt til
1½ kg. svineryg svinerygg 3 l. vand vann 1 hvitkaalhode hvitkålhode 2 gulerøtter 1 selleri 2 purrer 2 persillerøtter 1 suppevisk salt 10 pepperkorn. Svineryggen kokes i vandet. Naar vannet. Når suppen staar står i koken, tilsættes tilsettes salt. Skum godt. De rensede røtter haves has nu i, samt hvitkaalhodet, skaaret hvitkålhodet, skåret op i 4 å 6 stykker; pepperkornene bindes ind inn i et stykke tøi, saaledes såldes at de let lett kan fjernes ved anretningen. Naar røtterne Når røttene er møre, tages tas de op, skjæres pent op. — Suppen siles, haves has tilbake i gryten og kokes op sammen med røtterne røttene og kaalen. kålen. Kjøttet holdes varmt og serveres for sig med potetespuré, potetpuré, makaroni eller grønsaker. grønnsaker. Vil man ha jevn svinerygsuppe, svineryggsuppe, brunes 100 gr. smør og 100 80 gr. hvetemel, spæd spe med kraften. Kaal kraften til passe tykk. Kål sløifes da, men røtter, kokte svisker og kokte epler serveres i suppen. Tilsættes Tilsettes eddik og sukker efter smak.

Community interpretations

Be the first to share your own version.

See interpretations →

Frequently asked questions

How long does the soup take?
Reckon on around 2 hours in all. The pork back (1½ kg) is boiled in 3 liters of water until tender, and the root vegetables are taken up when tender.
Which vegetables are used?
One head of white cabbage divided into 4–6 pieces, 2 carrots, 1 celeriac, 2 leeks and 2 parsley roots, plus a bouquet garni, salt and 10 peppercorns.
How do you avoid peppercorns on the plate?
Tie the peppercorns in a piece of cloth, so they can easily be removed before plating.
Can the soup be thickened?
Yes. Brown 100 g butter and 100 g wheat flour, thin with the stock. Then the cabbage is omitted. The meat is kept warm and served separately with mashed potatoes, macaroni or vegetables. The recipe is from Henriette Schønberg Erken's «Stor kokebok» (1914), p. 60.

Related recipes

More dishes in the same category from the archive

Read also

Kommentarer

Ingen kommentarer ennå. Bli den første til å dele!