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Tomato Soup I (potage aux tomates)

Tomato Soup I from Erken 1914: rice porridge from 250 g rice cooked separately, 1.5 kg tomatoes cooked down in 2 l meat stock with onion and a bouquet garni; everything pressed through a sieve, extended to 3 l and seasoned with wine. Served with meatballs, egg dumplings or noodles.

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

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About the dish

The first of Erken's three tomato soup variants — an old-fashioned purée soup where rice gives body instead of flour. Tomatoes were still a relatively new vegetable in Norwegian kitchens in 1914.

How to make it

  1. 1

    Cook the rice porridge

    Cook the washed and rinsed rice into porridge in about 1.5 l of water.

  2. 2

    Cook the tomatoes

    Cut up the tomatoes and cook them separately in 2 l meat stock together with the onion and bouquet garni until completely cooked down.

  3. 3

    Press

    Combine the contents of both pots and press everything through a fine sieve or a food mill.

  4. 4

    Thin and season

    Pour the purée back into the pot and thin with more stock until you have about 3 l of soup and a suitable thickness. Season to taste with wine.

  5. 5

    Serve

    Serve meatballs, egg dumplings or noodles in the soup.

Changes from the original

Measurements have been converted to modern units, "risengryn" (rice) is given as round-grain rice and "sigteduk" (straining cloth) as a fine sieve. The method has been divided into numbered steps.

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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)~38% av teksten endretfjernetlagt til
(Potage aux tomates.) 250 gr. risengryn 1½ l. vand vann 1½ kg. tomater 2 l. kjøtkraft kjøttkraft 1 løk 1 suppevisk. De vaskede, skoldede skåldede risengryn kokes til grøt med ca. 1½ l. vand. Tomaterne vann. Tomatene skjæres op og koker for sig i 2 l. kjøtkraft kjøttkraft med løken og suppevisken. Naar tomaterne suppvisken. Når tomatene er utkokt, blandes alt fra begge gryter sammen og presses gjennem sigteduk eller presse. hårsikt. Suppen haves has tilbake i gryten og utspædes utspes med mere kraft indtil 3 l., kraft, til suppen er passe tyk. tykk. Vin efter smak. Kjøtboller, eggeboller Kjøttboller, eggboller eller nudler serveres i suppen.

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Frequently asked questions

How is this tomato soup thickened?
It is thickened with rice. 250 g of washed and scalded rice is cooked into porridge in about 1½ l of water, the tomatoes are cooked separately in meat stock, and everything is combined and pressed through a straining cloth or press.
How thick should the soup be?
After the pressed soup is back in the pot, it is thinned with more stock up to about 3 liters, until the soup is suitably thick.
What is served in the soup?
Meatballs, egg dumplings or noodles. Wine can be added to taste.
What are the main ingredients?
1½ kg tomatoes, 250 g rice, 2 l meat stock, 1 onion and a bouquet garni. The recipe is from Henriette Schønberg Erken's Stor kokebok (1914), p. 60, and serves 8.

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