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Cranberry Soup (svisker)

Cranberry soup in which cranberries are cooked out in water and wrung through a straining cloth, mixed with prunes cooked in water, thickened with potato starch and seasoned with sugar. Served with rusks. Erken, Stor kokebok 1914, page 65.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 65 (falt i det fri)

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About the dish

Cranberries (bog berries) were gathered in the bogs and kept well, so cranberry soup was a typical winter and spring dish. The prunes give the soup body and sweetness.

How to make it

  1. 1

    Cook the cranberries

    Clean and wash the cranberries and put them over the heat with 2½ liters of water. Cook the berries well out.

  2. 2

    Strain the juice

    Wring the berries through a straining cloth.

  3. 3

    Cook the prunes

    Cook the washed prunes for a quarter of an hour with 2.5 dl water.

  4. 4

    Combine

    Add the cranberry juice to the prunes and let it cook for 5 minutes.

  5. 5

    Thicken and season

    Stir the potato starch into 1 dl cold water and whisk it in. Bring the soup to a boil, take it off the heat and stir in sugar to taste. Serve rusks alongside.

Changes from the original

Unclear quantity indications in the OCR are interpreted as the most likely values. "Potetesmel" is called potato starch; measures are modernized.

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. 65) → 1949 (korrekturlest, s. 78)~93% av teksten endretfjernetlagt til
1 l. tranebær 2½ l. vand + ¼ l. vand 50 gr. svisker 10 1/2 1. friske bær 2 1/2 1. vann sukker 100 gr. potetesmel sukker. Bærene renses, vaskes og sættes over ilden med 2½ l. vand. Naar bærene er godt utkokt, vrides de gjennem et sileklæde. De vaskede svisker koker ¼ time med ¼ l. vand, tranebærsaften tilsættes, koker i 5 minutter risengryn eller havregryn Bær og gryn has i vispes potetesmelet, utrørt med vannet når dette koker. Koker 1 del. koldt vand, gives et opkok, tages av varmen time og irøres tilsettes sukker efter smak. Kavringer serveres til. Istedenfor friske bær kan tas 2 del. syltede pr. 1. vann; dette gis bare et opkok i vannet.

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Frequently asked questions

How long does the cranberry soup take?
Allow about an hour in total. The berries are cooked out in 2½ liters of water, the prunes cook ¼ hour in ¼ liter of water, and the soup gets 5 minutes of cooking after the cranberry juice is added, plus a boil-up after thickening.
How is the soup thickened?
With 10 grams of potato starch stirred into 1 deciliter of cold water. It is whisked in, the soup is brought to a boil and taken off the heat at once – then you stir in sugar to taste.
Why is the sugar added at the very end?
That is what the recipe says: the sugar is stirred in after the soup is taken off the heat, so you can taste your way to the desired sweetness in the tart cranberry soup.
What is served alongside?
Rusks, according to the original recipe in Henriette Schønberg Erken's "Stor kokebok" from 1914 (p. 65). The recipe is intended for 6 servings.

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