Cuisine: Fall
Medieval root vegetable soup

Medieval root vegetable soup

I wanted to cook a warming root vegetable soup for the cold Sunday at the medieval marked event.

We visited our local supermarked to see what we might fine. We came up with root parsley, carrot and yellow beet (that’s what looks like potatoes in the picture. I also added a few spring of thyme and we had it with coarse wholemeal bread from the baker. I was planing to add in some kale but forgot.

When I tasted the soup to check if it need a bit of “help”, I was surprised at the deep of flavour after just half an hour of cooking. I ended up not adding any spices to the dish as it didn’t need it at all. it was really tasty and I am cooking it for dinner again on the stove tonight with the left over vegetables from the marked. Perfect for a cold and windy autumn evening.

Print Recipe
Medieval root vegetable soup
Warming and filling root vegetable soup inspired by medieval ingrediens and cooking techniques
Medieval root vegetable soup
Prep Time 30 minutes
Cook Time 1 hour
Servings
people
Ingredients
  • 250 grams smoked salted bacon whole piece cut into dices. Remove the fat and skin
  • 2 root parsley diced
  • 2 Carrots diced
  • 1 yellow beet other beat would also work. I am guessing turnip would also be good. I do not recommend using red beets as they tend to color everything a icky purple color.
  • 1 leek cut into rings, wash well
  • 2 onion diced
  • 5 sprigs thyme tie them together, so they are easy to remove
  • butter for frying - or use the pork fat
Prep Time 30 minutes
Cook Time 1 hour
Servings
people
Ingredients
  • 250 grams smoked salted bacon whole piece cut into dices. Remove the fat and skin
  • 2 root parsley diced
  • 2 Carrots diced
  • 1 yellow beet other beat would also work. I am guessing turnip would also be good. I do not recommend using red beets as they tend to color everything a icky purple color.
  • 1 leek cut into rings, wash well
  • 2 onion diced
  • 5 sprigs thyme tie them together, so they are easy to remove
  • butter for frying - or use the pork fat
Medieval root vegetable soup
Instructions
  1. Fry the onion and leek in butter in the bottom of the pot. Add the pork once the onion is done
  2. Add in everything else once the pork is done.
  3. Cover well in water and boil until the root vegetables are done
  4. Check to see if it needs a bit of seasoning. Mine did not
The finished quince butter in a glass bowl

Quince Butter

Soft, delicious and piquant – jam-like spread that works well for bread or to pair with cheese. It is quite a lot of work to make, but it is so fantastic that I am planing to do it again this year. It does take quite a bit of work, but it is worth it!

Print Recipe
Quince Butter
Soft, delicious and piquant - jam-like spread that works well for bread or to pair with cheese. It is quite a lot of work to make, but it is so fantastic that I am planing to do it again this year. It does take quite a bit of work, but it is worth it!
Prep Time 1 hour
Cook Time 1,5 hours
Servings
liters
Ingredients
Prep Time 1 hour
Cook Time 1,5 hours
Servings
liters
Ingredients
Instructions
  1. Wash apples and quince thoroughly
  2. Cut them in quarters. Do not remove the cored and peal.
  3. Boil water, quince and apples together under the lid until they are tender. It takes 30-60 min
  4. Moss them through a sieve with a spatula. It takes quite a while, but is not difficult.
  5. Pour the mash back into the pot and add the rest of the ingredients. Let it simmer for 20-30 min. Make sure not to let it burn
  6. Season with ginger, lemon and sugar.
  7. Pour the hot quince butter on clean glass.
Recipe Notes

Yields about 2 liters of finished preserve

Source: syltedronningen.dk

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