A Viking Feast Worthy of Thor & Odin - Ancient Recipes With Sohla
video description
Then deglaze the pan with beer, then let it simmer a bit, constantly stiring, add to a pot with meat, a little more beer, then add some water.
Let it simmer on low-medium heat, for about 45 minutes stirring it occasionally.
Serve in a bowl topped with a little bit of grieur cheese, and some sliced fresh rosemary.
Date: 2022-09-14
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Comments and reviews: 19
Jim
Fennel seed probably was not likely, especially the further north you go and they did not have cultivated Carrots, the only Carrot available to them were the coastal dwelling wild/sea carrot which was small, thin and white. Not much of a substantial vegetable. Also the calendar was wrong. Yule was celebrated in January not December, seems most neo pagans make that mistake by fusing the Celtic Winter Solstice with Yule/Jul
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Fennel seed probably was not likely, especially the further north you go and they did not have cultivated Carrots, the only Carrot available to them were the coastal dwelling wild/sea carrot which was small, thin and white. Not much of a substantial vegetable. Also the calendar was wrong. Yule was celebrated in January not December, seems most neo pagans make that mistake by fusing the Celtic Winter Solstice with Yule/Jul
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Dutch
my norske grandmother could have helped you with the meat preparation to eliminate the tough chew you experienced. she would brine her wild meats in salted water with thyme and a bit of vinegar for a day or two before cooking. in every stew she made, the meat was falling apart tender. side note -- she came for dinner one time when we had mexican food. yeah she saw the tortilla and called it mexican lefse! lol
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my norske grandmother could have helped you with the meat preparation to eliminate the tough chew you experienced. she would brine her wild meats in salted water with thyme and a bit of vinegar for a day or two before cooking. in every stew she made, the meat was falling apart tender. side note -- she came for dinner one time when we had mexican food. yeah she saw the tortilla and called it mexican lefse! lol
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zen
There is a story I read (in middle English) about Thor visiting some village which was starving. He offered the goats which pulled his chariot to be used for a meal. He warned that the villagers cant crack the bones for the marrow or he won't be able to resurrect them. Well, people being the jerks they are did. Thor became so angry he killed the whole village.
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There is a story I read (in middle English) about Thor visiting some village which was starving. He offered the goats which pulled his chariot to be used for a meal. He warned that the villagers cant crack the bones for the marrow or he won't be able to resurrect them. Well, people being the jerks they are did. Thor became so angry he killed the whole village.
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Orkestra
A great episode! Thank you for sharing. Was excited to see that these dishes, or at least contemporary variations are still prepared today as family meals at home, in Newfoundland!
Lol, the Yule feasting, celebrating and copious amounts of beer is practically spot on as well, minus the sacrifices to the gods -
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A great episode! Thank you for sharing. Was excited to see that these dishes, or at least contemporary variations are still prepared today as family meals at home, in Newfoundland!
Lol, the Yule feasting, celebrating and copious amounts of beer is practically spot on as well, minus the sacrifices to the gods -
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Johnathan
odin's beard viking nag
1 cup spiced mead
1/2 cup honey
2 cups goats milk
1 tablespoon mace
1 tablespoon clove
1/2 cup beer skume
4 large eggs
bring to a simmer all ingerdance until thick and resembles soft creamy thin pudding this modern recipies add sugar in stead of honey.
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odin's beard viking nag
1 cup spiced mead
1/2 cup honey
2 cups goats milk
1 tablespoon mace
1 tablespoon clove
1/2 cup beer skume
4 large eggs
bring to a simmer all ingerdance until thick and resembles soft creamy thin pudding this modern recipies add sugar in stead of honey.
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Flowerdough
as one of the few people left who lives an actual life hunting, fishing foraging and growing, I can confirm familial stews with broths cherished over generations is second to none, let me tell you what OOOH some stew sounds good right now imma go monch enjoy the show guys
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as one of the few people left who lives an actual life hunting, fishing foraging and growing, I can confirm familial stews with broths cherished over generations is second to none, let me tell you what OOOH some stew sounds good right now imma go monch enjoy the show guys
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TheCyfear
It is so much fun to see how other cultures get kind of exited by our food (im swedish) and I love how you explain everything, I catch myself just nodding and smiling like -Yes, YES! Exactly! - Great video as always!
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It is so much fun to see how other cultures get kind of exited by our food (im swedish) and I love how you explain everything, I catch myself just nodding and smiling like -Yes, YES! Exactly! - Great video as always!
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Anna
Birch bark? You keep saying Pine bark? -
You keep saying they stacked the bread,
but you have an excellent photo that flashed (at 13: 04) very quickly showing how the dowels
waere hung sideways from the ceiling.
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Birch bark? You keep saying Pine bark? -
You keep saying they stacked the bread,
but you have an excellent photo that flashed (at 13: 04) very quickly showing how the dowels
waere hung sideways from the ceiling.
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Jimmy
Love this. Suggestion: since there is both elk and deer try soaking it in beer for about 2 hrs because the alcohol helps to break the meat down. I use either white wine or beer in my stews. Just a suggestion. Good job.
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Love this. Suggestion: since there is both elk and deer try soaking it in beer for about 2 hrs because the alcohol helps to break the meat down. I use either white wine or beer in my stews. Just a suggestion. Good job.
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Moriah
I just came here to say: Sohla I-ve been watching you on The History app, and I LOVE YOU! You seem so approachable and sweet and witty, and you love food and history. Wish we could be friends! Thank you for existing!
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I just came here to say: Sohla I-ve been watching you on The History app, and I LOVE YOU! You seem so approachable and sweet and witty, and you love food and history. Wish we could be friends! Thank you for existing!
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Debba
Enjoyed this one as I have Scandinavian ancestry. But had to laugh at how often Sohla went back and forth between pine bark and birch bark when talking about their use in Norse cooking. Birch, Sohla, Birch. -
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Enjoyed this one as I have Scandinavian ancestry. But had to laugh at how often Sohla went back and forth between pine bark and birch bark when talking about their use in Norse cooking. Birch, Sohla, Birch. -
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Alan
yes they where stronger back then the easier we make our lives the weaker we become we are going to devolve in to things to weak to survive in the most basic environments
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yes they where stronger back then the easier we make our lives the weaker we become we are going to devolve in to things to weak to survive in the most basic environments
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Joshua
The stew would have been started before breakfast, and then slowcooked until dinnertime. That's the secret to breaking down tough meat. Low temperature for 8+ hours.
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The stew would have been started before breakfast, and then slowcooked until dinnertime. That's the secret to breaking down tough meat. Low temperature for 8+ hours.
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Johnathan
and at jol ate and shared Elk and horse if male, good fish beer and deer was for women and children. slaves got the fish and leftovers slaves in the past.
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and at jol ate and shared Elk and horse if male, good fish beer and deer was for women and children. slaves got the fish and leftovers slaves in the past.
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education
It's best to simmer wild game in tomato juice/sauce before using in stews (especially. It takes a lot of the -gamey-ness- out and tenderizes the meat.
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It's best to simmer wild game in tomato juice/sauce before using in stews (especially. It takes a lot of the -gamey-ness- out and tenderizes the meat.
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Kristy
What about meatballs? I just saw something about how the infamous Swedish Meatballs sold by the millions at Ikea are not actually Swedish at all.
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What about meatballs? I just saw something about how the infamous Swedish Meatballs sold by the millions at Ikea are not actually Swedish at all.
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The
Done a similar stew and kept the broth going with a slow cooker. Just grew so much more flavorful over time until we lost it to a power outage -
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Done a similar stew and kept the broth going with a slow cooker. Just grew so much more flavorful over time until we lost it to a power outage -
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Mallory
Just a little confused, in the beginning it-s birch bread then it is pine bread, then birch bread again-
Is it one, the other, both?
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Just a little confused, in the beginning it-s birch bread then it is pine bread, then birch bread again-
Is it one, the other, both?
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siegehammer63
You need to cook tougher venison cuts like shank low and slow and really break it down. I do osso bucko and adobo that just melts
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You need to cook tougher venison cuts like shank low and slow and really break it down. I do osso bucko and adobo that just melts
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