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Norse-Viking Traditional Recipes

 

Norwegian Fruit Soup

 

1 qt. Water

1 qt. grape juice

1-cup prunes (soaked overnight)

1/2-cup tapioca

2 cinnamon sticks

1-cup dried apricots

1-cup currants (soaked overnight)

1-cup sugar

 

Simmer ingredients except sugar until tapioca is transparent.  Add sugar.  Serve warm or cold.

 

 

 

 

Fruktsuppe

(Fruit Soup)

 


1 12 oz. pkg. dried fruit and sago

3/4-cup sugar

6 cups water

1/2 lemon peel, grated

Juice of 1/2 lemon

Whipped Cream

 

Place the first four ingredients in a saucepan, cover, bring to boil and simmer 30 minutes or until sago is clear (follow instructions on the package).  Add lemon juice and serve warm or chilled in individual dessert dishes.  Garnish with whipped cream.  To be festive, pass a tray of Fattigmann.

 

 

 

 

Bergens Fiskesuppe

(Norwegian-Bergen Fish Soup)

 

Fish Stock:

 

1/4-cup coarsely chopped parsnips

6 whole black peppercorns

1/2-cup coarsely chopped carrots

1 Tbsp. chopped parsley stems

1 large yellow onion coarsely chopped (3/4 cup)

1 bay leaf

3 stalks celery with leaves or celeriac tops

1 potato, peeled and chopped (1 cup)

2 lbs. fish trimmings (heads, bones, etc. washed)

1 tsp. salt

4 qt. cold water                   

 

To prepare fish stock, which will be the base of the soup, combine the ingredients listed above in a 4 to 6 quart saucepan, casserole or soup kettle.  Bring to a boil, partially cover the pan, turn the heat low and simmer for 30 to 40 minutes.  Strain the stock through a fine sieve into a large bowl, pressing down hard on the vegetables and fish trimmings with the back of a spoon to extract their juices before discarding them.  Wash the pan and return the strained stock to it.  Reduce the stock to about 6 cups by boiling it rapidly, uncovered, for about 20 minutes.  Re-strain through a fine sieve or through a double thickness of cheesecloth lining a regular sieve.

 

Soup:

 

1/2-cup finely chopped carrots

2 egg yolks

Salt

1/4-cup finely chopped parsnips

Freshly ground black pepper

1 lb. boneless halibut, cod or haddock, in one piece

3 Tbsp. finely chopped parsley

6 Tbsp. sour cream

1/2-cup finely sliced leeks, white parts only

 

Again return the stock to the pot.  Add the finely chopped carrots, parsnips and fish.  As soon as the soup reaches the boil, lower the heat and simmer uncovered for about 10 minutes.  Add the leeks and simmer 2 or 3 minutes longer.  Remove from the heat, lift out the fish with a slotted spoon and set aside on a platter.  In a small bowl, beat the egg yolks with a wire whisk; then beat in about 1/2 cup of the hot soup, 1 Tbsp. at a time.  Pour this back into the soup in a thin stream, beating continuously with a wire whisk.  With a fork, separate the fish into flakes and add it to the soup.  Season with salt and pepper and reheat, but do not let the soup boil.  To serve, ladle the soup into individual bowls and sprinkle with chopped parsley.  If you like, garnish each serving with 1 Tbsp. of sour cream.  Serves 6.

 

 

 

 

 

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