Discover Norwegian traditional cooking: “Rømmegrøt” or sour cream porridge

Time: 40 min + 20-24h for making sour cream
Level: Easy

One of the oldest traditions you can find in Norwegian cooking is Rømmegrøt or sour cream porridge. Originally the porridge was the go too meal for many Norwegians in a period where they were mainly living from fishing and growing grains. The everyday version of porridge was made with water while the one for special occasions had a thick, rich cream in it. Porridge was a very important part of Norwegians life. It is even a saying that the capability to make a good porridge was used to evaluate whether a potential bride was a suitable match… I just love this dish! But if this is your first discovery of Norwegian cooking, it might be a challenge to accept the mix of sour cream, sugar, cinnamon and cured meat in one dish 🙂 But I advise you to open your mind and your taste buds and let yourself onto the journey.

THE TIPS TO SUCCED

1: While cooking the porridge watch the heat and stir all the time to avoid burning it

2: Make sure you add the milk little by little stirring vigorously to avoid getting any lumps

3: Make your homemade sour cream

Let’s get started

There is no sour cream to be found in France and the one in the UK is not really the same as the one you get in Norway, so to succeed this recipe I advise you to start by making it yourself. It is extremely easy. All it needs is time!

Ingredients

Rømme/Sour cream

• 400 ml Cream
• 1 tbsp Créme Fraiche

“Rømmegrøt” or Sour cream porridge

• 400 ml Rømme
• 70 g Flour
• 400 ml Milk
• Salt

Topping/Sides

• Sugar
• Cinnamon
• Cured meat
• Cleared butter (Recovered in the cooking process above)

How to do it?

Rømme/Sour cream

Mix the cream with the crème fraiche and pour into a class container with a lid.

Leave out in room temperature for 20-24h and then it is done. You can keep it in the fridge for several days. It is actually even better after a few days in the fridge.

“Rømmegrøt” or Sour cream porridge

Heat the sour cream and let it boil to reduce for around 15 minutes. Stir constantly to avoid it burning.

Add half the flour and mix vigorously and let the mixture simmer slowly for around 15 minutes.

The butter will start floating to the surface. Using a spoon you need to collect it constantly keep it in a small bowl. You will use it as a topping when serving.

Once the mixture has stopped letting go of butter, add the remaining flour and mix again. Let it simmer a couple of minutes

Increase the heat and add the milk little by little. Each time you need to mix vigorously the milk into the mixture to avoid getting lumps

Add salt following your taste (approx 1tsp)

Simmer for another couple of minutes and then you are done!

How to serve the “Rømmegrøt” or Sour cream porridge?

Pour the porridge in a small bowl and drizzle cinnamon, sugar and the cleared butter on top. Serve with cured meats on the side. It is delicious 🙂