Øllebrød (Øllebrød)
Overview
Øllebrød is a Danish bread soup made from dark rye bread cooked in beer. Pieces of rugbrød, the dense Danish sourdough rye bread, are soaked overnight in water and hvidtøl, a dark, sweet and very low-alcohol beer. The next morning the mixture is boiled and stirred until the bread breaks down into a thick, smooth, brown porridge-like soup. It is sweetened with sugar and flavoured with lemon zest, and sometimes cinnamon. The taste is tangy, malty and caramel-like. It is served warm with cold milk, cream or whipped cream poured on top.
History
Øllebrød is an old Danish farm dish and a thrifty way to use up stale rye bread, since nothing was wasted in country kitchens. It was traditionally eaten for breakfast in winter and is also part of the cooking of Scania, the region of southern Sweden that was once a Danish province. Many Danes remember it from childhood, and it is still sold ready-made in Danish supermarkets.
Main ingredients
Rye bread, hvidtøl (light beer), sugar, lemon zest, cream. The soup is built on beer and is usually served hot. Diet: vegetarian; not usually gluten-free.
Explore: More soups from Denmark
Recipe
Method
- 1
Soak the bread in the beer and water overnight.
- 215 min
Bring to the boil and simmer for 10 to 15 minutes, stirring often, until smooth.
- 3
Blend or push through a sieve if you want it very smooth.
- 4
Stir in the sugar and lemon zest.
- 5
Serve warm with cold milk or whipped cream.
- ✓
Serve. About 30 min from start to bowl.
Sources
Description, history and recipe written by SoupWiki and checked against the sources above. Calories and times are rough estimates.
