Rommegrot Fra Tinn (Sour Cream Porridge)
— 2 cups water
— 5/8 cup butter
— 1 quart whipping cream
— 2 cup kefir milk
— 1 egg
— 1 2/3 cups flour (1/4 cup or more should be barley flour mixed with white flour)
— 2 teaspoon salt
— sugar and cinnamon as garnish
— milk or berry juice (optional)
In heavy-bottomed kettle, bring water and butter to boil. Whisk together cream, kefir and egg. Pour into butter mixture while stirring. Simmer for 15 minutes while stirring frequently.
Sift in flour while stirring and simmer for another 10 minutes. After a few minutes, butter will separate from porridge. Skim off butter and save in bowl, keeping it hot. Add salt to porridge.
Serve porridge with sugar and cinnamon and pass melted butter for those who would not think of eating the porridge without it. Milk or berry juice are also good with it.
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