A Viking Feast Worthy of Thor & Odin | Ancient Recipes With Sohla
10,962Get your battle axe ready - Sohla is taking us back to 800 AD to recreate a true viking solstice feast. This feast includes Skause, a viking stew, along with a traditional Birch Bark bread.
THE RECIPES
Skause
- 1 pound bone-in venison, cut into 1-inch pieces
- ½ pound bone-in reindeer meat, cut into 1-inch pieces
- 4 teaspoons kosher salt, plus more
- 8 medium parsnips, cut into 1-inch chunks
- 5 medium white carrots, cut into 1-inch chunks
- ½ head green cabbage, shredded
- 100 grams ramsons, chopped
- 1 tablespoon fennel seeds
- 1 tablespoon mustard seeds
- 1 tablespoon dill seeds
1. In a large pot, combine venison, reindeer, and salt.
2. Cover with water.
3. Bring a to a boil over high heat, then reduce to a simmer and cook gently until tender.
4. Skim off any scum that floats to the surface.
5. Remove the pieces of meat from the broth.
6. Pull off the bones and return the meat to the broth.
7. Add all the vegetables and spices to the pot.
8. Taste and add salt as needed.
9. Simmer until vegetables grow tender.
Birch Bark Bread
- 1 cup of rolled oats or birch bark flour
- 4 ¼ cups rye flour
- 1 ½ teaspoons kosher salt, plus more salted cultured butter, melted
1. In a large bowl, whisk together the oats, flour, and salt. Add enough water to bring together into a dough.
2. Knead until smooth.
3. Divide dough into 3 portions and flatten each portion into a paper-thin circle using a kruskavel.
4. Cut out a circle in the middle of the bread so there is a hole
5. Brush each flatbread with butter and sprinkle with a little salt.
6. Heat the oven to 425.
7. Bake on a greased baking pan for about 10 minutes.
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Ancient Recipes with Sohla takes the food you know and love and traces it back to its origins. In each episode, Sohla El-Waylly details the surprising history of some of our favorite dishes as she attempts to recreate the original version using historical cooking techniques and ingredients. Along the way, Sohla highlights the differences between the ancient recipe and how we would prepare the modern version today.
http://histv.co/ancientrecipes
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CREDITS
Host
Sohla El-Waylly
Created By
Brian Huffman
Executive Producers
Sarah Walker
Brian Huffman
Jon Erwin
Executive Producer
Sohla El-Waylly
Co-Producer
John Schlirf
Writers
Jon Erwin
Audrey Brandes
Historian - Scripts
Ken Albala
Post-Production Supervisors
Jon Erwin
John Schlirf
Editors
Jordan Podos
Aaron Mackof
Colorist
John Schlirf
Mixer
Tim Wagner
Manager, Rights & Clearances
Chris Kim
Executive Creative Director, A+E Networks
Tim Nolan
VP, Marketing Production, A+E Networks
Kate Leonard
VP, Brand Creative, History
Matt Neary
Music Courtesy of
Extreme Music
A+E Signature Tracks
Additional Footage & Photos Courtesy of
Getty Images
Alamy
Pond5
Wikimedia