Scandinavian beer soup Jølebrod.
Beer soup Jølebrod with cheese croutons is a traditional recipe from cold Scandinavia. The ready-made Jølebrod does not contain any alcohol, everything is boiled off during the cooking process. Only a pleasant aroma and characteristic taste of beer remain.
Ingredients
| dark beer 300 ml |
| light beer 300 ml |
| milk 30 ml |
| wheat flour 1/2 tbsp. |
| eggs 3 pcs |
| wheat breadcrumbs 100 g |
| hard cheese 50 g |
| TO TASTE: |
| salt |
| sugar |
| lemon zest |
| black pepper |
| dried garlic |
| nutmeg |
| ground ginger |
| ground cloves |
Instructions
Step 1
Combine the dark and light beers with the lemon zest and bring to a boil.
Step 2
Mix the milk with half the flour and add to the soup.
Step 3
Separate the whites from the yolks. Put salt, sugar and the rest of the flour into the whites and beat with a mixer. Then mix into the soup.
Step 4
Add salt, spices, whisked yolks and bring back to the boil.
Step 5
Allow the soup to simmer for 10-15 minutes.
Step 6
Sprinkle breadcrumbs with grated cheese and bake in the oven for 5 minutes at 200 degrees Celsius.
Step 7
Serve beer soup with cheese breadcrumbs and a glass of beer, garnished with a spoonful of sour cream and mint leaves. Bon appetit!
