Danish Beer Soup Ollebrod Food

OLLEBROD (BEER AND BREAD SOUP)

Ollebrod (Beer and Bread Soup) image

Make and share this Ollebrod (Beer and Bread Soup) recipe from Food.com.

Provided by Chocolatl

Categories Breads

Time 35m

Yield 3-6 serving(s)

Number Of Ingredients 9

Ingredients

1/2 lb pumpernickel bread
2 1/2 cups water
2 1/4 cups beer (Danish preferred)
1 tablespoon sugar
1 stick cinnamon (1-inch piece)
1/2 lemon, rind of, grated
salt
fresh lemon juice
whipped cream (or sour cream)

Steps:

Break bread into pieces and soak in water.
Cook, stirring, until it becomes a thick, smooth mush.
Add beer, sugar, cinnamon, lemon rind, salt and lemon juice.
Simmer for 20 minutes.
If soup is too thick, add a little water.
Discard cinnamon stick.
Top with whipped cream.

DANISH BEER SOUP (OLLEBROD)

Danish Beer Soup (Ollebrod) image

This is a traditional and simple Danish dish often served as the only item in the meal, along with Danish beer. There are many local Danish variations on the recipe. It hits the spot when you are recovering from a hangover, but does well at other times also, like cold winter evenings. For countless years, it has been a staple in the rural areas of Denmark, much like grits here in the South.

Provided by CarlO

Categories Soups, Stews and Chili Recipes Soup Recipes

Time 3h34m

Yield 4

Number Of Ingredients 6

Ingredients

8 slices pumpernickel bread, torn into small pieces
2 cups dark ale, or more to taste
1 cup water
1 lemon, zested and juiced
1 pinch white sugar, or to taste
¼ cup heavy whipping cream

Steps:

Place bread in a large saucepan; cover with dark ale and water. Let soak, at least 3 hours.
Bring bread mixture to a simmer over low heat; cook until thickened, 15 to 20 minutes. Puree with an immersion blender until smooth. Stir in lemon zest, lemon juice, and sugar; bring to a boil. Ladle into bowls; top each bowl with 1 tablespoon whipping cream.

Nutrition Facts : Calories 278.8 calories, Carbohydrate 38.4 g, Cholesterol 20.4 mg, Fat 7.6 g, Fiber 5.5 g, Protein 7 g, SaturatedFat 3.7 g, Sodium 439.1 mg, Sugar 4.4 g

DANISH BEER BREAD (OLLEBROD) ABM

Danish Beer Bread (Ollebrod) Abm image

Based on a recipe from Madge Rosenberg's book, The Best Bread Machine Cookbook Ever - Ethnic Breads. She says in its introduction, "Because it is so assertive, this chewy bread should be sliced thin to go with salty ham or strong cheese. For a traditional Danish open-faced sandwich (smorrebrod), spread with butter, then top with thinly sliced roast beef and a dollop of prepared horseradish thinned with sour cream. Measurements are for the large 1 ½ pound loaf; measurements for the small (1 pound) loaf are in parentheses.

Provided by mersaydees

Categories Yeast Breads

Time 3h10m

Yield 1 loaf

Number Of Ingredients 7

Ingredients

3/4 teaspoon active dry yeast (1/2)
2 2/3 cups bread flour (1 3/4)
3/4 cup rye flour (1/2)
3/4 teaspoon salt (1/2)
3 tablespoons molasses (2)
3/4 cup water (1/2)
1/3 cup beer (1/4)

Steps:

Add all ingredients to bread machine in the order recommended by its manufacturer.
Process on the basic bread cycle.

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