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.
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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
#Viking #Feast #Worthy #Thor #Odin #Ancient #Recipes #Sohla
That’s where the 12 Days of Christmas came from. 💪🥳🎉
Try the stew but never keep over on stove. Put away in fridge. Goes bad. The dog won’t even try it after 2 days. So sour. And burned to bottom of big pot.
I always wondered how Grandma ‘s ( nikbrough) ?? Spelling not right. Crackers got the holes in it. Very hard and dry. Good for boat food Cod fishing. Lot of smoked fish and jerky .
Cook the meat first then boil. And beat it with a mallet first.
in jesus christ and our God abbafather daddy protecting us and our things now alpha omega amen holiest highest praises glories honors dignities Thanksgivings worships trusts freedoms liberations life’s of abundances and prosperitys healthfully wealthy richesfulls truthfulls lightsfulls waysfulls innocences good lives now alpha omega amen
Are Ramsons are the European & Asian variety of Ramps which grow wild in parts of West Virginia. My oldest son knows of a state wildlife refuge in which as you drive up the mountain you go through several climate & temperature conditions. He knows where to pick Ramps and Morrells and at what time of the year to do so. He pickles them and his freezer is loaded with them so I always eat them when I visit.
Is it pine bark or birch bark? Both were mentioned as if they were the same.
Birch Beer came from a root of a Birch Tree.
I miss this I wish they would make more episodes.
The Vikings? You mean Danes. Viking is an activity Danes are the people. If your Viking you’re not cooking.… 🤦 Viking = Raiding.… Are you suggesting they stopped in the middle of the raid to make stew? That’s brave. Next time, talk to any hunter they can get you bone-in venison. Also you can marinate and tenderize your venison, I mean that many times and I found it to be extremely similar to beef if you cook it properly.
What is the name of the yogurt and the caramel? Skyr and geitost? I will try to make the bread 🙂 Thank you for the recipes. I love this channel.
Wherecan Youbuy reunderr meat ( not ) deer meat in Australia?
Gawd, i hate the side camera shots!!
Looks yummy! I wonder if they would have had a method to tenderize those tough meats prior to cooking.
That much fennel will make the dish bitter. Fennel quantity must be 1/4 of mustard.
Stickage
Reindeer is lovely. Greetings from the Swede
This was cool to watch where i come from i do alot of hunting for our own food and grow our own vegetables game meat is tough because its well used muscle the stew just needs to be cooked longer for the meat to become tender stew it for like 8 hours and it will be falling apart
First she says the bread is made from either oats or birch bark then she changes to say oats or pine bark. Why the change? Those 2 barks are in no way similar.
why do you believe you are making oat bread if you’re adding the oats to rye flour? I’m confused.
The most famous German breakfast called Water Logs. It’s like fry bread.
Thank you for including that delicious cheese into your Viking video that I haven’t tasted since I was 10 living in Montreal and have been looking for it ever since!! And I’m 60! Honestly the most heavenly cheese I’d ever tasted but never knew what it was called. But now I finally do! Tried to explain it as best I could throughout the decades but no cheesemonger ever knew WTH I was talking about. I’m like, man, how hard does this need to be? Just found some shops online that sell it in their stores in my area (one that’s only a 20 minute walk from my home!), so will be sure to get some this week. Really enjoyed your video, subscribed. Cheers, from Toronto 🇨🇦
Ramson, mustard, dill and fennel seems entirely reasonable. We still love dill up here especially.
Not everyone likes “messmör”.
Its like whey butter basically.
I thought it was birch bark bread?? She said pine bark about 10 times…a little confused…you think they would have caught the mistake with this being on the history Channel
Another bread they found in Birka (Because everything was found in Birka — lol) was barley, they had giant stones called quern-stones that were essentially two large stones that ground barley into powder. So you could substitute barley for the birch flour as well. I made some for a cooking competition that I took first place in. Shout out to the SCA and my cooking partner who ground the barley by hand.
I really love this series so far! I went down the “ancient recipes” rabbit hole a couple years ago and it was so interesting and fun. I just searched youtube to see if anyone had done any videos cooking them and here I am. This is really cool! Keep it up!
Nice! Recipes! But what I lloved the most was that you named the correct name (in Spanish) of dulce de leche. And depending on the appropriate use, like in a candy, it’s called cajeta or with alcohol😅, it’s called, rompope, invented by Mexican nuns, lol
you should be hydrating it with beer.
Looks delicious, thank you so much for the historical food lessons. I love your videos. Im inspired to try this. Hardy. Wholesome healthy. And nutritional.. your significant other is a lucky person. Your a great cook. Wife material all day long
That bagel on a stick guy doesnt seem so dumb now, does he 😂
You have to bake wild game not boil it
Boiling meat doesnt make it more tender. It almost never does. Tenderizing your meat before stewing it is usually what makes it tender. Browning it beforehand can help tenderize it too. But pure boiling just toughens it up unless you basically pot roast it to the point where its been sitting and boiling for so long its all just falling apart.
Strange mix of ‘AD’ and ‘BCE’ 😅
What is the crew reaction to your meals? Have a video on their reactions tasting the final product.
A drinking game where you take shots the whole time that Sohla chews could result in alcohol poisoning quickly
Sohla honey where is your ancient recipes cookbook
my grandparents used to have something similar they called Hardtack
What a ripoff. !!!!’ Tasting history look up that channel. Sad that the history channel would rip off his show.
Skyr-Skeer, not skir…the stew looks good
Why didn’t you just leave the bones on? They wouldn’t have cut it off just ate around it like chicken. Lol