Danish Recipes: Soups, Stews, and Porridges
Tradition soups, stews, and porridges of Denmark, including velvet porridge, cabbage stew, and beer bread, or Öllebröd.
Note: This article has been excerpted from a larger work in the public domain and shared here due to its historical value. It may contain outdated ideas and language that do not reflect TOTA’s opinions and beliefs.
From Recipes of All Nations by Countess Morphy, 1946.
Grönkaal
(Cabbage Soup with pork)
Put 3 to 4 lbs. Of well scoured pork in a saucepan, cover with cold water and bring to the boil. Skim thoroughly, add 2 or 3 sliced carrots, 2 or 3 leeks, parsley, and mixed herbs. Simmer for 3 ½ to 4 ½ hours. Remove the outer leaves of the cabbage and the coarse ribs, and blanch in boiling salt water for 10 minutes. Remove from the water and drain thoroughly. Chop the cabbage finely, put in an earthenware casserole, sprinkle with a little flour and add gradually the hot pork stock. Dish up the cabbage and garnish with the vegetables cut in small pieces and small potatoes, browned in butter and a little sugar. The pork is eaten with the soup.
Kraasesuppe
(Giblet soup)
This giblet soup is typically Danish, and is prepared as follows: Clean the giblets thoroughly and put in a saucepan with enough cold water to cover. Season with salt. Bring gradually to the boil, skim, and simmer for 30 minutes, then add 2 or 3 sliced carrots, 1 or 2 sticks of celery, 1 or 2 leeks, 2 or 3 sliced apples, a few prunes previously soaked. Simmer till the vegetables and fruit are quite tender, add a little sugar and vinegar, and serve with flour dumplings.
Hvid Sagosuppe
(White sago gruel)
Ingredients: 2 ½ ozs of sago, 1 ½ quarts of water, ⅓ cup of raisins, 2 eggs, the juice of 1 lemon, 1 cup of sugar, sherry.
Method: Put the sago in a saucepan of boiling water, with the lemon juice, raisins, and sugar, and boil for about 20 minutes till the sago is transparent. Beat the eggs, put them in the soup tureen, and add the sago soup gradually, mixing thoroughly. Add sherry according to taste.
Öllebröd
(Beer bread)
Ingredients: 10 ozs. Of rye bread, ½ cup of water, 2 pint bottles of pale ale, sugar, lemon peel, cream.
Method: Cut the bread into dice and soak for 12 hours in the water and 1 bottle of beer. Put in a saucepan and simmer for 20 minutes. Rub through a sieve and put this purée in a saucepan on a slow fire and thin with the other bottle of beer. Add sugar to taste and a little lemon peel, and serve with thick cream.
Boghvedegröd
(Buckwheat porridge)
Ingredients: ¼ lb. of buckwheat or groats, 1 quart of milk, butter, sweet beer, sugar, and cinnamon.
Method: The buckwheat or groats are boiled slowly in the milk for at least 1 hour. They are then eaten with a large lump of cold butter in each plate and a little sweet beer. Add sugar and cinnamon to taste.
Flöjlsgröd
(Velvet porridge)
Ingredients: 2 cups of flour, ¾ cup of butter, 3 pints of milk, ½ cup of water, salt.
Method: Melt the butter in a saucepan, stir in the flour, and add gradually the boiling milk and water, stirring continuously. Season with a little salt, and simmer for 10 minutes. This is eaten with fruit juice, sugar, and cinnamon.
Parevalling
(Pear milk pottage)
Ingredients: 1 ½ lbs of pears, ¼ cup of barley, 3 pints of milk.
Method: Put the pearl barley in the boiling milk and simmer for 1 hour. Then add the pears, peeled and quartered, and simmer for another 15 minutes. Serve and sprinkle with sugar and cinnamon.
Bankeköd
(Stewed beef)
This simple dish is very popular in Denmark and is usually eaten with mashed potatoes. Lean beef is cut into slices about 1 inch thick, browned in butter, sprinkled with a little flour and seasoned with salt, peppercorns, and bay-leaves. When browned, the meat is put in a saucepan with sufficient water to cover and simmered for 1 ½ hours.
Grönlangkaal
(Stewed cabbage)
Remove the outer leaves of the cabbage and the coarse ribs. Blanch in salted water for 20 minutes. Drain thoroughly and mince the cabbage. Melt a little butter in a saucepan, stir in a little flour, and add hot milk gradually. When it is the consistency of cream, put in the minced cabbage, season with salt and pepper, and simmer for 20 minutes. This is served with small potatoes, browned in butter and a little sugar.
Morphy, Countess. Recipes of All Nations. H. Joseph. 1946.
About TOTA
TOTA.world provides cultural information and sharing across the world to help you explore your Family’s Cultural History and create deep connections with the lives and cultures of your ancestors.
