17 Mai,  Norway,  Porridge

Rømmegrøt – Norwegian Sour Cream Porridge

Are you gearing up for celebrating syttende Mai? It’s coming up fast! 

Rømmegrøt, a sour cream porridge, has long traditional roots in Norway, with days like May 17th and midsummer day being just the start of the list. 

Yield: 4 servings

Rømmegrøt - Norwegian Sour Cream Porridge

Rømmegrøt - Norwegian Sour Cream Porridge

A traditional part of many Norwegian celebrations, rømmegrøt is a perfect addition to your syttende Mai celebrations!

Cook Time 20 minutes
Total Time 20 minutes


  • 5 dl / 2 cups sour cream (Traditionally seterrømme, which has 35% fat)
  • 2 dl / 7 oz all purpose flour.
  • 5 dl / 2 cups milk.
  • ½ teaspoon salt.


  1. Let the sour cream boil for approximately 5 minutes.
  2. Sift half the flour into and stir well.
  3. Leave to boil at a low heat until the butter (fat) separates from the sour cream. Skim and set aside the butter using a spoon. Then stir in the rest of the flour.
  4. Add a little milk at a time, stirring well between each time. Let the porridge simmer for about 5 minutes before you add salt to taste.

Serve the porridge with sugar, cinnamon, and the butter you skimmed off the porridge during cooking.


Recipe credit: Matprat.no. Photo: Sara Johannessen/Matprat.no

If you try this recipe let me know what you thought of it! 


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