- 1 l 35% sour cream (seterrømme)
- 3 l boiling whole milk
- 4 dl all-purpose flour
- 1 small tablespoon non-iodized salt
- 1 small tablespoon sugar
Method
Boil the sour cream in a pot for 10 minutes.
Stir 1/3 of the flour into the boiling sour cream. Then place the pot over medium heat until the fat emerges. Make sure the heat is not too high while the fat is being removed.
If possible, transfer to a thick-bottomed pot. This also helps prevent a film (skover) from forming at the bottom.
Stir in the rest of the flour, remove the pot from the heat, and gradually add 0.5 to 1 liter of boiling milk. Now, stir well!!! to avoid lumps. Bring to a boil, move the pot to the side, add more milk, stir well!!! Bring to a boil again and continue adding milk until the desired consistency is reached. Once the porridge has been stirred thoroughly, it will not clump later.
Season to taste with salt and sugar.
Pour fat or boiled milk over the porridge until it is served. This prevents a skin from forming on top of the sour cream porridge.
Recipes: Lene Karin ( Oslo )
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