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The Vikings > Who were the Vikings? > Everyday life > Running a household in the Viking era > MEAT AND FISH SOUPS

Meat soups (4-6 servings)

Measurements are given in cups. One cup=1 ½ dl or about 90 g flour.

8-12 cups of water
½ kg meat (pork, beef, lamb, chicken, hen etc)
Salt
3-5 cups of herb such as the top shoots of stinging nettles, young dandelion leaves, wild chervil, cress, wild marjorum, dill, plantain, angelica, wild onions, caraway greenery, thyme, or whatever the season has to offer.

Remember: You must always be sure that the plants are edible!

  1. Put the meat in the kettle. Pour water over the meat so it is covered and put the kettle on the fire. In order that the heat is spread evenly the kettle must be turned about every 5-10 minutes.
  2. When the water boils it should cook for about one hour. It may be necessary to add more water so the meat is always covered with water.
  3. While the meat is cooking wash and chop the herbs. They will go in the soup when it is ready.
  4. When the meat is tender take it out and slice it to a size fit for a spoon and return it to the soup.
  5. Add salt as desired, then it is ready to be served.
  6. It can be served with flatbread.

If you want a more filling soup you can add soaked wheat kernels, thick flour...or the soup can be smoothed out with pea flour (yellow peas grinded on a stone).

 Fish soup (4 - 6 servings)

Measurements are given in cups. One cup=1 ½ dl or about 90 g flour.

½ kg of trout, salmon, cod or another fish.
10-12 cups of water
Salt
One cup of whipped cream
3-5 cups of herb such as the top shoots of stinging nettles, young dandelion leaves, ashweed, wild chervil, cress, wild marjorum, dill, plantain, angelica, wild onions, caraway greenery, parsley, thyme, ... or whatever the season has to offer.

Remember: You must always be sure that the plants are edible!

  1. Clean the fish, wash and cut into small pieces.
  2. The slices of fish must be cooked until they are tender. This takes 20-30 minutes.
  3. Put the cooked fish slices on a dish and bone them.
  4. Put the fish back in the soup. Add the whipped cream and chopped herbs.
  5. The soup should now cook for about 20-30 minutes adding salt as desired. Then it is ready to be served. Fish soup can be served with flatbread.

A little dab of butter in the soup tastes good!

From the book  I LÆRE SOM VIKING   by Trine Theut,.  Illustrations by the author. Published in 1994 by Trine Theut and OP-Forlag, Aps, Denmark.  ISBN 87-7794-248-5

English version by Steven Mohn

 
- 15. april 2000 -