Food for Vikings

Barley flour porridge may not be on everyone's wish list but some of it quite useful today as well. 

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  "Kornmjölsgröt" (barley flour porridge) was something the Vikings ate, although they didn't serve it like this, with raspberries and vanilla ice cream.

• Food for Vikings
  It's become popular to eat like the Vikings ate. Some of their recipes can still successfully be used today, too. Other than meat, when available, the main staple in the Viking diet was, not surprisingly, any kind of “gröt” (porridge). But there were other dishes as well.
  Here are some of the popular Viking dishes:

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  Nettle soup—also a Viking favorite.

• “Kornmjölsgröt” (Barley flour porridge)
  Probably the most common porridge during the time of the Vikings.
  To make 4 servings you need:
  4 cups water or milk
  1 cup barley flour
  ½ – 1 teaspoon salt
  Boil the water and the salt and slowly stir in the barley flour. Let the porridge boil for 10 minutes while stirring. Serve with milk, and a pat of butter and/or honey. Lingonberry jam is also a nice addition, but not if you want to eat it the way the Vikings did.

• Nettle soup
  Nettle soup is simple and delicious and a great vitamin- and mineral cure in a bowl. It’s another dish the Vikings used to make.
  For 4 servings you need:
  8½ cups fresh nettles
  2 Tablespoons butter
  2 Tablespoons flour
  4 cups water
  2 cubes vegetable bouillon, crumbled
  salt, thyme, marjoram or chives.
  Wash the nettles carefully. Bring the water to a boil and put in the nettles, let boil for 5 minutes, then separate the nettles from the water. Don’t throw out the water. Chop the nettles. Melt the butter in a pot. Put in the nettles and fry for a few minutes. Drizzle the flour over them and stir, add the saved water, a bit at a time, and bring to a boil again. Add the crumbled bouillon cubes, and let boil 3-4 minutes. Add spices to taste and serve with boiled eggs.