• Recipe of this soup is traveling around the world as Polish soup, but Poles themselves call it “Lithuanian cold soup”.

Smørrebrød

Danish ”smørrebrød” (open sandwiches) is a dish, a sandwich, something we have for lunch every day in our lunchboxes and what we eat when we for an example celebrate Christmas, Easter or if we invite people home to a birthday lunch. Like tapas in Spain smørrebrød come in all sizes.

It will normally consist of a piece of rye bread with some sort of meat or spreading on top. If you have it in your lunchbox, it is plain and with little work put into it. But if you serve it as a treat for friends it is normally beautiful made with a lot of work put into it. It could be different types of pickled herring with onions and a curry spreading on top. It could be liver pâté with beetroot on top. Or it could be different types of meet. There are rules to what you can mix together and Danish people take these things very serious. And if you are served smørrebrød as part of a celebration, it is tradition to accompany the food with plenty of beer and snaps.

Rødgrød med fløde, rote Grütze (German), or Rode Grütt (Low German), meaning "red
groats", is a sweet fruit dish from Denmark (and Germany). The name of the dish in Danish features many of the elements that make Danish pronunciation difficult for non-native speakers, so 'rødgrød med fløde' (red groats with cream) is thus a commonly used shibboleth.

By the way - try to pronounce it :-)

Rugbrød

In order to make Smørrebrød (open sandwiches)you must havebread - rugbrød
(dark/rye bread).

Rugbrødis in Denmark term for bread made from rye flour.
By kneading of the rye flour with water, salt and leavening agent. It becomes a very stiff dough, which rises from one hour to more than a day. It’s depending on the
type of bread.
The baking time for the bread is quite long compared to other types of bread, and can be three hours or more.