Thickened Chicken Soup / Jevnet Hønsesuppe

A quick soup recipe found in “Mat for Travle” (Food for
Busy People) published by Hjemmets Kokebokklubb in 1982

Thickened Chicken Soup / Jevnet Hønsesuppe

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Creamy Sausage Torttellini Soup / Kremet Pølse og Torttellinisuppe

A recipe for a hearty Italian soup found on crisco.com
Creamy Sausage Torttellini Soup / Kremet Pølse og Torttellinisuppe

Tortellini, also known as cappelletti, are ring-shaped pasta, sometimes also described as “navel shaped”, hence their alternative name of “belly button” (ombelico). They are typically stuffed with a mix of meat (pork loin, prosciutto) or cheese. Originally from the Italian region of Emilia (in particular Bologna and Modena), they are usually served in broth, either of beef, chicken, or both.

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Traditional Norwegian “Lapskaus” with Brussels Sprouts / Suppelapskaus med Rosenkål

A recipe for a traditional Norwegian dinner soup found in  “Supper og Sauser” (Soups and Sauces) published by
Hjemmets Kokebokklubb i 1980
Traditional Norwegian “Lapskaus” with Brussels Sprouts / Suppelapskaus med Rosenkål

Lapskaus is a traditional Norwegian warm dinner dish made of (originally cheap) fried or cooked meat (usually beef or pork), potatoes and various vegetables and spices. The ingredients are cut into cubes, tasted with salt and pepper and boiled to a soup or stew. The dish usually contains vegetables such as carrots, rutabaga and onion and is usually served with flat bread or other types of bread. Lapskaus probably comes from the English word lobscouse; Lob’s course (of lob  and course) meaning that the course have crossed the North Sea at one point in time.

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Traditional Swedish Cabbage Soup / Tradisjonell Skånsk Kålsuppe

A traditional recipe from Sweden’s southernmost landscape found in “Carl Butlers Kokebok – Fortsettelsen” (Carl Butler’s Cook Book – The Continuance) published by Cappelen in 1991

Traditional Swedish Cabbage Soup / Tradisjonell Skånsk Kålsuppe

Nordic cookbook history was written in 1974. That year a bunch of Swedish foodie friends published a cookbook that would become one of Scandinavia’s most popular, Carl Butler’s Cookbook. With folded corners, patches of pie dough, tomato sauce and French mustard and an unmistakable scent of herbal spices and garlic it can be found in hundreds of thousands of Swedish, Finnish, Danish and Norwegian homes. The book put for the first time coq au vin, moussaka and paté on our tables.

For all Scandinavians who like me love that cook book it took 17 years before we could hurry to the book shops to buy the continuance. It was simply called “Carl Butler’s Kokebok – Fortsettelsen” (Carl Butler’s Cook Book – The Continuance). This recipe is from that book – Ted

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Bean Soup Jókai Style / Bønnesuppe Jókai Style

A soup recipe found in “Flavours of Hungary Recipes”
a free E-book publiched by the Hungarian
Agricultural Marketing Centre in 2009Bean Soup Jókai Style / Bønnesuppe Jókai Style

Proper ingredients are necessary but not sufficient for full success. The Hungarian “art de la table” does not only cover the ingredients but also the method of preparation. The special flavours of the traditional Hungarian cuisine are produced by the combination of tasty ingredients of excellent quality with their specific mode of preparation.

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Potato Soup with Smoked Sausages / Potetsuppe med Røkte Pølser

A recipe for a hearty soup found in “Supper og Sauser” (Soups
and Sauces) published by Hjemmets Kokebokklubb in 1980

Potato Soup with Smoked Sausages / Potetsuppe med Røkte Pølser

One can find different recipes for soups like this throughout Scandinavia. In the old days, soup was often the only thing one could afford to make so it was important that it was hearty. The smoked sausages could be exchanged with cheap cuts of meat or poultry. Or in hard times, be left out completely, leaving the potatoes to save the day.

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Fish Soup with Cod and Tomatoes / Fiskesuppe med Torsk og Tomater

A  filling soup recipe found in “Torsk til Hverdag
og Fest” (Cod for Everydays and Party) a free cookbook  published by Godfisk!

Fish Soup with Cod and Tomatoes / Fiskesuppe med Torsk og Tomater

Cod is perfect for everyday life when time is scarce, the family is hungry and you need a healthy, quick and tasty dinner.

But cod is also perfect for party food. Put cod on the table when family or friends get together for a nice meal and a good atmosphere is guaranteed. With its firm white fish meat and its delicate flavor, the cod suits perfectly for both everydays and party.

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Lobster Soup «Moscovitt» with Black Caviar / Hummersuppe «Moscovitt» med Limfjordkaviar

A delicate soup recipe found in “God Mat fra Sjøen”
(Nice Food from the Sea) published by Gyldendal in 1984

Lobster Soup «Moscovitt» with Black Caviar / Hummersuppe «Moscovitt» med Limfjordkaviar

Contrary to most Western European shellfish soups this Russian style lobster soup is thick, filling and served with a couple of thin toasts (Toast Melba) with each serving it is hardly an appatizer but a a full meal.

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In context

Melba toast is a dry, crisp and thinly sliced toast, often served with soup and salad or topped with either melted cheese or pâté. It is Dame Nellie Melbanamed after Dame Nellie Melba, the stage name of Australian opera singer Helen Porter Mitchell. Its name is thought to date from 1897, when the singer was very ill and it became a staple of her diet. The toast was created for her by chef and fan Auguste Escoffier, who also created the Peach Melba dessert for her. The hotel proprietor César Ritz supposedly named it in a conversation with Escoffier. 

Melba toast is made by lightly toasting slices of bread under a grill, on both sides. The resulting toast is then sliced laterally. The thin slices are then returned to the grill with the untoasted sides towards the heat source, resulting in toast half the normal thickness.Thus, it can be described as a twice-baked food (see rusk).

Melba toast is also available commercially, and was at one time given to infants who were teething as a hard food substance on which to chew.

In France, it is referred to as croûtes en dentelle.

Cauliflower Soup with Trout and Dill / Blomkålsuppe med Ørret og Dill

A delicate and filling soup recipe found on kiwi.no
Cauliflower Soup with Trout and Dill / Blomkålsuppe med Ørret og Dill

Let the fish simmer for a few minutes in the saucepan before serving the soup garnished with dill and lemon wedges.

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Indian Caramelised Onion and Split Pea Soup / Indisk Karamellisert Løk- og Ertesuppe

An Indian vegetarian soup recipe found in “Healthy Recipes
with Dairy Food” a free E-book published by  Dairy Australia

Indian Caramelised Onion and Split Pea Soup / Indisk Karamellisert Løk- og Ertesuppe

I’m not a great fan of Western vegetarian food, I usually find it slightly dreary and dull. But you can serve me any Indian vegetarian dish
and I’ll be a happy man – Ted

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Mexican Chicken Soup / Meksikansk Hønsesuppe

A quick soup recipe found in “Mat for Travle” (Food for Busy People) published by Hjemmets Kokebokklubb in 1982Mexican Chicken Soup / Meksikansk Hønsesuppe

The RecipeReminiscing Soup Council strikes again

Ted
Winking smile

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Russian Borsht / Russisk Borsht

A classic Russian dish found in “New Fashion Plates for Your Menu” published by Planters Edible Oil Co in 1932Russian Borsht / Russisk Borsht

Borsjtsj is a traditional dish in Eastern Europe, consisting of a vegetable soup, where the main ingredient usually is beetroot, while the other ingredients may vary. It is assumed that it originally originates from Ukraine.

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Old-fashioned Norwegian Mutton Soup / Gammeldags Kjøttsuppe

An old-fasioned Norwegian soup recipe found on mytaste.no
Old-fashioned Norwegian Mutton Soup / Gammeldags Kjøttsuppe

Good bread and old-fashioned soup is the recipe
for a tasty dinner

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Fish Soup – Basic Recipe / Fiskesuppe – Grunnoppskrift

A classic take on fish soup found in “Fisk og Skalldyr”
(Fish and Shellfish) published by
Hjemmets Kokebokklubb in 1980
Fish Soup – Basic Recipe / Fiskesuppe – Grunnoppskrift

Fish soup with vegetables is a delicacy. And it is inexpensive food because the basic broth is made from fish heads, skin and bones.

Here you got a basic recipe, which can be varied with different species of fish. For example, choose cod, haddock, pollock or whiting.

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Hungarian Bean Soup / Ungarsk Bønnesuppe

A quickly cooked dinner found in “Mat for Travle” (Food for
Busy People) published by Hjemmets Kokebokklubb in 1982

Hungarian Bean Soup / Ungarsk Bønnesuppe

Hungarian bean soup is filling dinner and it is cooked in no time.

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