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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)

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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.

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

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Time machine – what changed?

Pick two editions and see what Henriette Schønberg Erken added, removed or changed between them.

From19141949Modernised
To19141949Modernised
1949 (proofread, p. 71) → Modernised~73% of the text changedremovedadded
1½ kg. svinerygg 1,5 kg svineryg (i stykker). 3 l. vann l vann. 1 stk hvitkålhode (delt i 4–6 stykker). 2 gulerøtter stk gulrøtter. 1 selleri stk sellerirot. 2 purrer stk purre. 2 persillerøtter stk persillerøtter. 1 stk suppevisk (urtebunt av persille og timian). salt (etter smak). 10 pepperkorn. Svineryggen kokes stk pepperkorn (bundet inn i vannet. et klede). Legg svineryggen i vannet og kok opp. Når suppen står i koken, tilsettes salt. Skum godt. De koker, tilsett salt og skum godt av.. Legg inn de rensede røtter has nu i, samt hvitkålhodet, skåret op røttene, suppevisken og hvitkålhodet delt i 4 å 6 stykker; 4–6 stykker. Bind pepperkornene bindes inn i et stykke tøi, såldes at klede så de lett kan fjernes ved anretningen. Når anretningen.. Kok til røttene er møre, tas de op, skjæres ta dem opp og skjær dem pent op. — Suppen siles, has opp.. Sil suppen, hell den tilbake i gryten og kokes op kok den opp sammen med røttene og kålen. Kjøttet holdes Fjern pepperkornposen.. Hold kjøttet varmt og serveres server det for sig seg med potetpuré, makaroni eller grønnsaker. Vil man ha jevn grønnsaker.. Ønsker du jevnet svineryggsuppe, brunes brun 100 gr. g smør og 80 gr. hvetemel, 100 g hvetemel og spe med kraften til passe tykk. Kål sløifes da, kraften. Sløyf kålen, men server røtter, kokte svisker og kokte epler serveres i suppen. Tilsettes Tilsett eddik og sukker efter etter smak.

Note on Modernised

Mål er omregnet til moderne enheter (dl/l/g), ingrediensene er satt i moderne norsk rettskriving, og fremgangsmåten er delt i nummererte trinn. Variantens jevnede versjon er beholdt som eget trinn.

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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.

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