Danish Beer Soup (Ollebrod)

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.

Step: 1

Place bread in a large saucepan; cover with dark ale and water. Let soak, at least 3 hours.

Step: 2

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.

Per Serving: 279 calories; protein 7g; carbohydrates 38.4g; fat 7.6g; cholesterol 20.4mg; sodium 439.1mg.

The word “stew” can process to both a food and a make dishes method. Stewing makes slowly cooking chunks of meat, vegetables or beans in a flavorful liquid . It’s same as to braising, but it does have a few piece of differences. The meat is chopped into smaller pieces but of being cooked whole , and the liquid completely covers the essential in a stew as compared to a braise’s halfway all of it . When meat or raw fruit are cooked using this method, the resulting dish is called stew.

Stew has a perception for making a rib-sticking meal that comfortable you up on a cold , winter day. It’s right that ; a bowl of old menu of beef stew can make warming properties , but stew’s cozy factor goes way beyond preserving you from the cold . It’s all about those soft and chunks of food and vegetables, swimming in a thick, ultra-rich gravy. The way they come together creates the ultimate comfort food, no matter the weather.