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.

Tomato Soup I (potage aux tomates)

Name: Tomato Soup I (potage aux tomates)
Prep time: 30 min
Cook time: 45 min
Total time: 1 h 15 min
Yield: 8 servings
Cuisine: Norwegian
Ingredients: 250 g round-grain rice (washed and rinsed with boiling water); 1.5 l water; 1.5 kg tomatoes (cut up); 2 l meat stock (plus more for thinning, up to 3 l of soup); 1 pcs onion; 1 pcs bouquet garni (herb bundle); wine (to taste)

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)

Be the first to rate

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
Cook the rice porridge
Cook the washed and rinsed rice into porridge in about 1.5 l of water.
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
Press
Combine the contents of both pots and press everything through a fine sieve or a food mill.
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
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.

In stores now

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

Løk
- Foodman Sprøstekt Løk Glutenfri 100gFOODMANca. kr 18,50 · Coop

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

Time machine – what changed?

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

From1914 1949 Modernised

To1914 1949 Modernised

Modernised → 1949 (proofread, p. 71)~82% of the text changedremovedadded

(Potage aux tomates.) 250 ~~g rundkornet ris (vasket og skyllet med kokende vann). 1,5 l vann. 1,5 kg~~ gr. risengryn 1½ l. vann 1½ kg. tomater ~~(oppdelt).~~ 2 l l. kjøttkraft ~~(pluss mer til spedning, opptil 3 l suppe).~~ 1 ~~stk løk.~~ løk 1 ~~stk suppevisk (urtebunt). vin (etter smak). Kok de vaskede og skyllede risgrynene~~ suppevisk. De vaskede, skåldede risengryn kokes til grøt i med ca. ~~1,5 l vann.. Del tomatene~~ 1½ l. vann. Tomatene skjæres op og ~~kok dem~~ koker for ~~seg~~ sig i 2 l l. kjøttkraft ~~sammen~~ med løken og ~~suppevisken til de~~ suppvisken. Når tomatene er ~~helt utkokte.. Bland innholdet~~ utkokt, blandes alt fra begge ~~grytene~~ gryter sammen og ~~press alt gjennom finmasket sil eller passérpresse.. Hell puréen~~ presses gjennem hårsikt. Suppen has tilbake i gryten og ~~spe~~ utspes med ~~mer kraft til du har ca. 3 l suppe og passende tykkelse. Smak~~ mere kraft, til ~~med vin.. Server kjøttboller, eggeboller~~ suppen er passe tykk. Vin efter smak. Kjøttboller, eggboller eller nudler serveres i suppen.

Note on Modernised

Mål er omregnet til moderne enheter, «risengryn» er angitt som rundkornet ris og «sigteduk» som finmasket sil. Fremgangsmåten er delt i nummererte trinn.

Community interpretations

Be the first to share your own version.

See interpretations →

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.

Equipment for this dish

Cast-iron cookware set →Cast iron handles long, slow simmering – just what soups and stocks need.Engrospris.no

We may earn a commission if you buy through these links. It does not affect the price.

Related recipes

More dishes in the same category from the archive

Kommentarer

Ingen kommentarer ennå. Bli den første til å dele!