A Viking Feast Worthy of Thor & Odin | Ancient Recipes With Sohla

A Viking Feast Wor­thy of Thor & Odin | Ancient Recipes With Sohla



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Get 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.

#Ancien­tRecipes

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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.

HISTORY® is the lead­ing des­ti­na­tion for award-win­ning orig­i­nal series and spe­cials that con­nect view­ers with his­to­ry in an infor­ma­tive, immer­sive, and enter­tain­ing man­ner across all plat­forms. The network’s all-orig­i­nal pro­gram­ming slate fea­tures a ros­ter of hit series, pre­mi­um doc­u­men­taries, and script­ed event programming.

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



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