Norwegian Rømmegrøt (Sour Cream Porridge)
Creamy Norwegian porridge made with sour cream, barley flour, whole milk, and salt. Hands-on preparation time is an estimate; cooking can take up to 2 hours.
Rømmegrøt is a traditional Norwegian porridge made with sour cream and barley flour. It is cooked slowly until reddish-brown, then thinned with hot milk. This recipe makes 5 servings.
Ingredient allergens
Allergen listThere are no verified associations for these ingredients yet.
Alternatives by dietary restriction
Lactose-free milk
For lactose intolerance
It can replace liquid milk in cooking and baking to reduce lactose. It retains milk proteins, so it does not avoid the milk allergen. Choose a variety suited to the recipe and check the label. Also check other allergens and the risk of cross-contact.
Lactose-free milk retains milk proteins. This option does not address milk allergy.
Allergens to consider in this alternative:
- Milk and milk products
Check the label, other allergens and cross-contact. Replacing one ingredient does not remove allergens elsewhere in the recipe; adjustments depend on the culinary use.
Method
- 01
Mix and heat
Put the sour cream and barley flour in a saucepan and mix until smooth. Cook gently, stirring, until the fat begins to separate.
Ready to continue when: The mixture is smooth and fat is beginning to appear on the surface.
- 02
Cook the porridge
Skim off the separated fat with a spoon. Continue cooking gently, stirring, until the porridge turns reddish-brown; this can take 1 to 2 hours.
Ready to continue when: The porridge has a reddish-brown color and a thick texture.
120 min - 03
Add the milk and salt
Bring the milk to a boil. Gradually stir it into the porridge until it reaches the desired consistency, then season with the salt.
Ready to continue when: The milk is incorporated and the porridge is smooth, with the chosen consistency.
Ingredients
Sources and review
Content researched, cross-checked and automatically validated. Sources consulted:
- Higiene de los alimentos www.aesan.gob.es/seguridad-alimentaria/higiene-alimentos
- A Review of Traditional, Time-Honoured Foods and Recipes: To Choose to Use or Not to Use | OpenAlex openalex.org/W4414609765
- Food cultures of Norway : cuisine, customs, and issues | Western Libraries | Western Washington University library.wwu.edu/food-cultures-norway-cuisine-customs-and-issues
- A Foodie's Guide to Traditional Norwegian Cuisine - NLS Norway Relocation Group nlsnorwayrelocation.no/a-foodies-guide-to-traditional-norwegian-cuisine/
- International Cooking: Food from Norway - The Flavor Vortex www.theflavorvortex.com/international-cooking-food-from-norway/
- Traditional Norwegian Food & Drink Guide | Inghams www.inghams.co.uk/summer-holidays/inspiration/insider-guides/traditional-norwegian-food
- Norwegian cuisine - Wikipedia en.wikipedia.org/wiki/Norwegian_cuisine
- Norwegian Food: 27 Iconic Dishes to Try | Celebrity Cruises www.celebritycruises.com/blog/norwegian-food
- Norwegian food traditions and recipes - Fjord Norway www.fjordnorway.com/en/inspiration/norwegian-food-traditions-and-recipes
- Traditional cuisine in Norway: What to expect? - Tromsø lodge and Camping tromsolodgeandcamping.no/en/blogg/traditional-cuisine-in-norway/
- Norway’s National Dish and Coastal Traditions | Remitly www.remitly.com/blog/en-au/food/national-dish-of-norway/
- - YouTube www.youtube.com/watch?v=nYUFjEYrX6E
- 7 Easy Norwegian Recipes - Scandinavian Cookbook scandinaviancookbook.com/easy-norwegian-recipes/
- Main Dishes – Sons of Norway www.sofn.com/norwegian_culture/recipe_box/main_dishes/
- How to cook Fårikål - Norway’s national dish | Norway with Pål norwaywithpal.com/norway-travel-blog/how-to-make-farikal-national-dish-of-norway-lamb-cabbag…
State: Published after documentary validation; no “Tested” label is shown.