Bjørg Fossli Foto: Reni Wright Jasinski
Soup with cod roe dumplings
– People were creative before, they mixed meat with roe, so that it got tasty and could be eaten. There was no abundance like we see today, says Bjørg Eline Fossli from Manndalen. Here is her recipe for Soup with cod roe dumplings.
Roe dumplings
2 handfuls of oatmeal
3 dl milk
Onions in small pieces
Dried meat in small pieces
5 – 6 dl roe
A little pepper
I mix oatmeal in the dumplings, because when the oatmeal boil, then they pour out. It makes the dumplings more porous. If I have too little roe, I can put some cream in.
Soup with cod roe dumplings. Foto: Reni Jasinski Wright.
Soup
Water
Marrowbone and dry meat
Potato in cubes
You make small balls with a spoon and put them in the soup. You must first try to cook one. Then you will release one or two balls in the boiling water. If the balls are dissolved when you release them, you need to stir a little more flour in the dough, and then try again. It must boil all the time while the balls are there. If it stops boiling, you have to wait before you add more dumplings. After ten minutes, the dumplings are ready. Once all the balls are finished, put the carrots and potatoes in the soup and let it boil for thirty minutes.
I remember that my mother had a solid bowl of roe dumplings that stood there. Then you could eat dumplings as snacks. We were eight siblings, so she had to make a lot of balls. Yes, the dumplings were everyday food. It was little variety. It was like the boy said, “We ate fish six days a week and on Sundays we had redfish.”
People were creative before, mixed meat with roe, so it got tasty and could be eaten. There was no abundance as we see today. Now they throw away half of the food. When we were young, we had to take out the small intestine on the sheep. There is fat around those intestines. They used the fat to make soap. It was difficult to find good soaps. During the war it was particularly bad. There was no foam in the soaps, so they cooked a big pot of soap. The lungs on the sheep was salted and dried, and then they had it in the meat soup. When the lungs were cooked, it was just like balloons that lay in the food. They also used everything from the fish. What was not used for humans, was cooked for the animals. They had a large pot in the barn. In this they cooked grass and fish waste for the animals. They took advantage of everything in the past.
Oppskrifta til Bjørg Eline Fossli. Fra boka “Syv sorter – Historier fra kjøkkenbenken“, av Reni Jasinski Wright.
Aktuelle lenker
Etegilde på “Norge Rundt”, NRK 2013
Intervju med samekone fra Manndalen 1975, Nasjonalbiblioteket
