A traditional Danish dish, a kind of porridge or soup made from rye bread soaked in beer. The history of olebrod originates in Danish monasteries, where monks dipped bread into hot beer during meals. Nowadays, in Denmark, elebrod is mainly eaten for breakfast, along with oatmeal. The dish is considered highly digestible and nutritious and is often served in hospitals and nursing homes. Modern recipes call for orange peel or vanilla, but this is frowned upon by many Danes as øllebrød is not considered a dessert. This dish seemed very interesting to me, of course I decided to cook it. I have absolutely no regrets. And even ready to repeat. It's unexpectedly delicious!
Ingredients: Rye bread, dark malt beer, apple juice, water, sugar, orange peel, ground cinnamon, vanilla extract, ground cardamom, salt, heavy cream or soft cheese (for serving)
Cooking method:
Prepare all the necessary ingredients.
Cut or break the bread into small pieces of 2-3 cm.
Put in a bowl, pour over beer and leave to soak overnight at room temperature.
Transfer the bread mass to a saucepan, add apple juice, water, orange peel, sugar and spices. Bring to a boil over medium heat. Reduce heat to low and cook, stirring constantly, until the porridge thickens, about 5 to 6 minutes.
Remove from heat, remove orange peel, blend until smooth with a blender, add butter. Arrange the finished elebrod on plates and garnish with whipped cream or soft cream cheese on top.