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.
In the Vinony graph
Vinony's link graph records 7 inbound references to Øllebrød, and connects out to Denmark, beer and Middle Ages.
Vinony files it under Beer dishes, Bread soups and Breakfast dishes.
Vinony links it to 10 Wikipedia language editions.
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
Wikidata facts
Show 1 more fact
- Commons category
- Øllebrød
Sources (1)
via Wikidata · CC0
~3 min read
Encyclopedic overview
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.
Excerpted from Wikipedia’s “Øllebrød” article, available under the CC BY-SA 4.0 licence.