A fruit soup of fresh lingonberries cooked for an hour with rice or oats and sweetened to taste; preserved berries may be used instead. From Erken's Stor kokebok (1949), p. 77.
Source: Henriette Schønberg Erken, Stor kokebok, 1949-utg. s. 77 (falt i det fri)
The book has two lingonberry soups; this one uses grains as thickener and works with either fresh or preserved berries.
Cook berries and grains
Add the berries and grains to the boiling water. Cook for 1 hour.
Sweeten
Add sugar to taste.
With preserved berries
If using preserved berries instead of fresh, allow 2 dl per litre of water and bring the soup to the boil only once.
Quantities are unchanged: ½ l is given as 5 dl.
Revised 1949 recipe
From the revised edition of the Big Cookbook.
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