Ingredients
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Method
-
Heating the sour cream
Heat the sour cream over a medium heat until it simmers, stirring gently for a few minutes.
4 min -
Sifting in the first flour
Gradually sift half of the plain flour into the sour cream, then cook over a low heat, stirring occasionally.
10 min -
Skimming off the fat
Keep cooking until the fat from the sour cream rises to the surface. Skim it off into a bowl and set it aside, as it will be used later as butter.
5 min -
Second flour and the milk
Sift in the remaining flour too, then pour in the milk in small amounts, stirring constantly.
5 min -
Simmering and seasoning
Cook the porridge for about five more minutes until it is thick and smooth, then season with salt.
5 min -
Serving
Ladle into a bowl and serve the reserved butter, sugar and cinnamon separately so everyone can flavour their own portion to taste.
3 min
| Nutrient | Total (4 servings) | 1 servings |
|---|---|---|
| Energy | 1 660 kcal | 415 kcal |
| Fat | 112 g | 28 g |
| of which saturates | 59 g | 15 g |
| Carbohydrates | 128 g | 32 g |
| Protein | 39 g | 9,8 g |
| Fibre | 2,9 g | 0,7 g |
An estimate calculated from the raw weight of the ingredients. Not included: salt. Source: USDA FoodData Central.
Allergens and diets Based on the ingredients, it shows which common allergens the recipe contains and which diets it suits (e.g. gluten-free, dairy-free). For sensitive digestion, high-FODMAP and lactose-containing ingredients are listed separately. For information only; always check the actual products.
Contains: gluten, milk
For sensitive digestion: sour cream (lactose), flour, milk (lactose) (high-FODMAP or lactose-containing ingredients)
The labels are based on ingredient names, for information only and not medical advice. With a severe allergy or condition, check the actual products and ask your doctor.
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