Best 2 Ollebrod Beer And Bread Soup Recipes

**Introduction:**

Øllebrød, a traditional Danish beer and bread soup, is a delightful dish that combines the flavors of malty beer, hearty bread, and aromatic spices. This comforting soup is often enjoyed as a breakfast or brunch dish, but it can also be served as a light lunch or dinner. The preparation of Øllebrød involves simmering chunks of rye bread in a mixture of beer, milk, and spices until the bread breaks down and creates a thick, creamy soup. The addition of sugar or honey adds a touch of sweetness, while raisins, almonds, or lemon zest provide additional texture and flavor. This article presents three variations of Øllebrød: a classic recipe, a vegan version, and a gluten-free alternative. Each recipe includes step-by-step instructions, ingredient lists, and cooking tips to ensure a successful culinary experience. Whether you are a seasoned cook or a novice in the kitchen, these Øllebrød recipes will guide you in creating a delicious and satisfying meal that is sure to warm your heart and soul.

Let's cook with our recipes!

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.

DANISH BEER BREAD (OLLEBROD) ABM

Danish Beer Bread (Ollebrod) Abm image

Based on a recipe from Madge Rosenberg's book, The Best Bread Machine Cookbook Ever - Ethnic Breads. She says in its introduction, "Because it is so assertive, this chewy bread should be sliced thin to go with salty ham or strong cheese. For a traditional Danish open-faced sandwich (smorrebrod), spread with butter, then top with thinly sliced roast beef and a dollop of prepared horseradish thinned with sour cream. Measurements are for the large 1 ½ pound loaf; measurements for the small (1 pound) loaf are in parentheses.

Provided by mersaydees

Categories Yeast Breads

Time 3h10m

Yield 1 loaf

Number Of Ingredients 7

Ingredients

3/4 teaspoon active dry yeast (1/2)
2 2/3 cups bread flour (1 3/4)
3/4 cup rye flour (1/2)
3/4 teaspoon salt (1/2)
3 tablespoons molasses (2)
3/4 cup water (1/2)
1/3 cup beer (1/4)

Steps:

Add all ingredients to bread machine in the order recommended by its manufacturer.
Process on the basic bread cycle.

Tips:

Use stale bread for a more flavorful soup. If you don't have any stale bread, you can toast fresh bread in the oven until it is slightly crispy.
Use a variety of beers to create a more complex flavor. Dark beers will add a richer flavor, while lighter beers will be more refreshing.
Add your favorite spices and herbs to taste. Some good options include garlic, onion, thyme, and bay leaves.
Serve the soup with a dollop of sour cream or yogurt, and a sprinkle of chopped chives.

Conclusion:

Ollebrod is a hearty and flavorful soup that is perfect for a cold winter day. It is easy to make and can be tailored to your own taste preferences. Whether you like it thick or thin, spicy or mild, there is an ollebrod recipe out there for you. So next time you have some stale bread, don't throw it away! Make ollebrod instead.