My first three years in Norway I spent in Vestlandet- the Western Lands, a picture perfect place with lots of manure smelling pastures. Unfortunately, those were also the most depressive years of my life. Too rainy, too small, very rural and with taciturn people, the place was nothing compared to what Bucharest had been and I longed to go back every day. A few things stayed with me due my stay there- I can imitate the dialect to a certain extent and I love sour cream porridge! In fact, I love it so much I order it all year around at Frogneseteren restaurant, if I happen to go there.
Today we’re a week away from Christmas Eve and I can’t wait. And since Christmas is such a family time, I invited F’s closed ones over for brunch and tried my hand at this Norwegian classic.
- 5 dl full fat sour cream
- 2 dl flour
- 5 dl milk
- 1 tsp salt
- Let the sour cream simmer for 5 minutes.
- Sift half of the flour and stir vigorously.
- Let it simmer on low heat until the butter (fat) rises up. Remove the butter with a spoon before you add the rest of the flour and add the milk.
- Add the milk little by little and stir well each time. Let the porridge simmer for about 5 minutes until you sprinkle a bit of salt.
- Serve with sugar, cinnamon and the butter from the sour cream. 😉
Norwegian flatbrød, mårpølse (lamb salami) and spekeskinke (cured meat) is a nice addition to all that sugar. 😉