Olsuppe (Beer Soup)

Ingredients

• two spoonfuls of ground rice
• one quart of milk
• one quart of mild beer
• the peel of a lemon
• sugar to taste

Method

1. 1

   Mix ground rice in milk, add beer, lemon peel, and sugar.

2. 2

   Boil briskly while stirring.

3. 3

   Serve immediately with wheaten biscuits.

As published

This recipe was extracted from Banquets of the nations (1911) by Robert H. Christie, page 188. The excerpt below is the record exactly as published.

Olsuppe (Beer Soup) Plokfish (Plucked Fish) Stuvet Kalv (Stewed Veal) Stegte Rype (Roast Ptarmigan) Stikkelsbaergrod (Gooseberry Fool) Ribs is Creme (Red Currant Ice Cream) Frugt (Fruit) 469 BANQUETS OF THE NATIONS Guleroddek Suppe mku Ris. (Carrot Soup with Rice.) Mince one pound of carrots and half a pound of turnips, fresh and tender, and fry them in a stewpan with a piece of butter, a little salt, and one pinch of sugar ; moisten with a little broth, put the cover on the stewpan, remove it to the side of the Tire, and let it boil until the broth is reduced, stirring the carrots and turnips about occa- sionally. Boil two or three peeled potatoes in salted water, diain, and dry in the oven, mash them with the carrots and turnips, and pass all together through a sieve. Put this puree into a stewpan, add slowly two quarts of good broth, and stir it ; when it boils, remove the stewpan to the side of the fire, and simmer for twenty- five minutes. Season with salt and pepper, skim all the scum off, thicken with three yolks of eggs, pour it through a fine sieve into a soup tureen in which you have placed three cupfuls of warm boiled rice and some fried croutons. Olsuppk. (Beer Soup.) Mix two spoonfuls of ground rice in one quart of milk ; add one quart of mild beer, seasoning the whole with the peel of a lemon, and sugar to taste

Cook this with the app: pantry check, scaling, and the assistant.