Broth
Description
It has often been stated that food in prehistoric times was monotonous and tasteless. It may of course have been the case where living conditions have been on the verge of starvation and survival.
But for the fun-loving Viking, there were plenty of opportunities!
Salt and hunger are the best spices!
Ingredients
- 1 - 1 1/2 liters of water
- 1/2 kg of meat (pork, beef, sheep, chicken or fish)
- approx. 3 cups of top shoots of nettles which can be supplemented with other herbs
- salt
Steps
- Put the meat in cold water and cook for about an hour. Nettles and herbs are rinsed and roughly chopped and then added to the soup one by one. Cut the meat into small pieces when it is tender and put these back into the soup. Season to taste with salt.
- The soup is best if the nettles are supplemented with other herbs. Good taste gives e.g. young leaves of dandelion, cherry blossom, plantain, wild chervil, wild onion, spring onion, thyme, wild marjoram, dill, fennel or cumin. It is of course not intended that all these herbs should be included in the same soup and remember that the herbs should be used in small quantities.
- If a more filling soup is desired, soaked wheat kernels, coarse flour or pea flour can be added. If you have made cheese, a little whey can be added to the soup, which gives a slightly sour taste.