Best 2 Ollebrod Beer And Bread Soup Recipes

Ollebrod is a hearty, flavorful, and comforting traditional Danish beer and bread soup that is typically enjoyed during the colder months. It is considered a national dish of Denmark and is often served at gatherings, celebrations, and special occasions. The soup is characterized by its rich and flavorful broth, tender pieces of bread, and the addition of beer, which gives it a unique and slightly bitter taste. Ollebrod is relatively easy to prepare and can be made with simple ingredients that are readily available. With its combination of savory and sweet flavors, oLlebrod is a perfect meal to warm your body and soul on a cold winter day.

Here are our top 2 tried and tested recipes!

DANISH BEER SOUP (OLLEBROD)

Danish Beer Soup (Ollebrod) image

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.

Provided by CarlO

Categories Soups, Stews and Chili Recipes Soup Recipes

Time 3h34m

Yield 4

Number Of Ingredients 6

Ingredients

8 slices pumpernickel bread, torn into small pieces
2 cups dark ale, or more to taste
1 cup water
1 lemon, zested and juiced
1 pinch white sugar, or to taste
¼ cup heavy whipping cream

Steps:

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

Nutrition Facts : Calories 278.8 calories, Carbohydrate 38.4 g, Cholesterol 20.4 mg, Fat 7.6 g, Fiber 5.5 g, Protein 7 g, SaturatedFat 3.7 g, Sodium 439.1 mg, Sugar 4.4 g

OLLEBROD (BEER AND BREAD SOUP)

Ollebrod (Beer and Bread Soup) image

Make and share this Ollebrod (Beer and Bread Soup) recipe from Food.com.

Provided by Chocolatl

Categories Breads

Time 35m

Yield 3-6 serving(s)

Number Of Ingredients 9

Ingredients

1/2 lb pumpernickel bread
2 1/2 cups water
2 1/4 cups beer (Danish preferred)
1 tablespoon sugar
1 stick cinnamon (1-inch piece)
1/2 lemon, rind of, grated
salt
fresh lemon juice
whipped cream (or sour cream)

Steps:

Break bread into pieces and soak in water.
Cook, stirring, until it becomes a thick, smooth mush.
Add beer, sugar, cinnamon, lemon rind, salt and lemon juice.
Simmer for 20 minutes.
If soup is too thick, add a little water.
Discard cinnamon stick.
Top with whipped cream.

Tips:

Use stale bread: This will help the bread to absorb the beer and broth more easily.
Cut the bread into small pieces: This will also help the bread to absorb the beer and broth more easily and cook more evenly.
Use a variety of beers: Different beers will give the soup different flavors. Try using a light beer for a milder flavor, a dark beer for a more robust flavor, or a sour beer for a tangy flavor.
Don't boil the soup: Boiling the soup will make the bread tough. Bring the soup to a simmer and then let it cook gently for about 30 minutes, or until the bread is tender.
Serve the soup hot: Ollebrod is best served hot, with a dollop of sour cream or yogurt.

Conclusion:

Ollebrod is a delicious and hearty soup that is perfect for a cold winter day. It is easy to make and can be made with a variety of ingredients, making it a versatile dish that can be enjoyed by people of all ages. Next time you are looking for a new soup recipe to try, give ollebrod a try. You won't be disappointed!