Øllebrød
Sign in to saveØllebrød () is a traditional Danish dish. It is a porridge or thick bread soup made of sourdough rye bread (rugbrød) and beer (often hvidtøl). These ingredients give it a slightly tangy, caramelly, full taste. Øllebrød is common in Danish cuisine and is also part of Scanian cuisine, which was formerly a Danish province.
Key facts
- Food.name
- Øllebrød
- Food.image
- File:Øllebrød.jpg
- Food.caption
- Øllebrød, served with whipped cream.
- Food.country
- Denmark
- Food.type
- Porridge, Bread soup
- Food.main_ingredient
- Rugbrød scraps, beer (possibly hvidtøl), water
- Food.variations
- Sugar, lemon or orange
via Wikipedia infobox
Article
5 sectionsContents
- History
- Ingredients
- Variations
- See also
- References
Øllebrød () is a traditional Danish dish. It is a porridge or thick bread soup made of sourdough rye bread (rugbrød) and beer (often hvidtøl). These ingredients give it a slightly tangy, caramelly, full taste. Øllebrød is common in Danish cuisine and is also part of Scanian cuisine, which was formerly a Danish province.
Øllebrød is typically eaten for breakfast during the winter, a par with oatmeal porridge. It is regarded as easily digestible and nourishing and frequently served in hospitals and retirement homes. Considered a thrifty dish, it is very rarely served at restaurants, but New Nordic Cuisine restaurants such as Noma and Agern (of chef Claus Meyer) have offered gourmet versions.