Rømmegrøt – Norwegian Sour Cream Porridge
This Norwegian breakfast builds full fat sour cream, flour and milk into a fuss-free meal you can have ready in about 55 minutes. You'll find the full ingredient list (with a scaler to change the servings), 6 steps of method, substitutions, and ideas for what to serve alongside.
You'll mainly reach for saucepan and pan. At easy difficulty across 6 steps, it's a good one for a busy evening. As written, it's meat-free.
What you'll need
Shopping list (1)
Pantry staples (you likely have these)
Diet: vegetarian — no meat or fish, based on every ingredient listed below.
Contains: Gluten Dairy
Allergen labels are informational and may not cover cross-contact; verify every package and consult a qualified professional for medical dietary needs. Diet labels are derived from the ingredient list on this page — how we verify diet and allergen labels.
Food-safety and allergen information is general, not medical advice. Follow current guidance from your local food-safety authority, verify product labels, and seek qualified advice for allergies or health conditions.
How to make it
- Cook the sour cream in a covered saucepan on medium heat for about 5 minutes.
- Turn down the heat and add half of the flour and stir well with a whisk.
- Once the flour is fully incorporated, let the mixture continue to cook, stirring occasionally, until fat starts to release.
- Use a spoon to gather as much of the fat as you can in a small bowl, saving for later. (Don't worry if you can't get any fat – in that case you can add butter later.)
- Whisk in the rest of the flour and then slowly add the milk, whisking constantly to avoid lumps. Let the porridge continue to cook on low heat for 5 minutes and then add salt.
- Serve with sugar, cinnamon, and the fat from the porridge. If you're using lower fat sour cream you can top the rømmegrøt with some butter instead.
You'll use: Saucepan · Pan · Whisk
Watch how it's made
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Ingredient substitutions
- Sour Cream
- plain Greek yogurt · crème fraîche
- Milk
- any unsweetened plant milk · ½ cup evaporated milk + ½ cup water
- Butter
- olive oil (¾ the amount) · coconut oil · margarine
What to serve with Rømmegrøt – Norwegian Sour Cream Porridge
- Red onion pickle Vegan
- Cinnamon buns Dessert
- Nordic smørrebrød with asparagus and horseradish cream Vegetarian
- Tall Skoleboller Dessert
Tips & common questions
How long does Rømmegrøt – Norwegian Sour Cream Porridge take to make?
About 55 minutes from start to finish — an estimate based on the 6 steps and 7 ingredients. Times vary with your kitchen and how much prep you do ahead.
What can I use instead of sour cream?
Try plain Greek yogurt. See the substitutions section above for more swaps.
Can I scale this recipe up or down?
Yes — use the servings control above the ingredients and every quantity rescales automatically (fractions included). Cooking times stay roughly the same; very large batches may need a little longer.
Is Rømmegrøt – Norwegian Sour Cream Porridge vegetarian?
Its ingredients contain no meat, fish or shellfish, so it is suitable for vegetarians. Check any cheese for animal rennet if that matters to you.
Related recipes
Structured source recipe — not yet independently kitchen-tested by Consomee. How we source, test & correct recipes.
Recipe data for Rømmegrøt – Norwegian Sour Cream Porridge via TheMealDB (open database). ▶ Video. Original source. Consomee adds the scaler, ingredient tools, timing and structure — how we source recipes.