Soured cream porridge the sweet, the salt and the sour combination is delicious
Soured cream porridge
Soured cream porridge is one of the most traditional Norwegian dishes. The porridge is hearty, fat and velvety. In Norway, it has been a long tradition to serve it on the national day, Midsummer`s eve, Olsok (29. July) and on celebrations. This is a porridge that maybe an acquired tast. When you have learned to like the soured cream porridge – the sweet, the salt and the sour combination is something you will appreciate. Soured cream porridge is both easy and quick to make.
I have a suggestion further down in the recipe that makes it a lesser acquired taste, while at the same time having fewer calories. Recipe for 2 people. Multiply the recipe up to the number of people you want to serve, as all the ingredients are increased proportionately.
3 dl soured cream with at least 32 % fat content (or soured cream with 18-22 % fat content, see suggestion further down in the recipe)
1 ¼ dl spelled flour
3 dl whole milk (Or semi–skimmed milk)
½ teaspoon salt
- Use a thick bottom saucepan. Boil the soured cream under the lid for 2 minutes.
- Stir in half of the flour. It is best to sift in the flour to avoid lumps. Stir vigorously both so the butter separates, and to get a velvety texture without lumps. Foam of some of the butter, save for later use.
- Stir in the rest of the flour and dilute with the milk.
- Cook the porridge for another approx. 5 minutes.
- Season with salt.
Suggestion: If you do not use the heavy soured cream, the fat will probably not be separated. This is only possible with high fat content soured cream. You save a lot of fat and calories using lighter soured cream version with 18-22% fat content. If you also use semi-skimmed milk, you have significantly reduced your calories, while at the same time you lose some of the powerful flavour. You get a lighter porridge, but also a lesser acquired taste. The porridge is also not as tart.
Served: The porridge is served with execs butter from soured cream, or with a small lump of butter. Sprinkle over sugar and cinnamon. Traditionally, also served with salt cured ham and flatbread.
Allergy: Contains gluten and lactose. Made gluten-free by using gluten-free flour. Made lactose free by using lactose-free soured cream and milk. High FOODMAP if you do not use lactose-free soured cream and milk, as well as spelled flour.
Typical norwegian tradisionale and etnich food.