📝 About This Recipe
A deeply nostalgic centerpiece of the Swedish Christmas Eve table, this dish transforms the rich, aromatic broth from the holiday ham into a comforting, savory experience. Thick slices of spiced rye bread are dipped into a simmering pot of fortified stock, soaking up the complex flavors of cloves, allspice, and slow-cooked pork. It is a rustic, communal tradition that honors the 'waste-not' philosophy of Scandinavian heritage while providing a soul-warming start to the festive feast.
🥗 Ingredients
The Fortified Broth
- 6 cups Ham broth (the liquid from boiling a Christmas ham) (strained and skimmed of excess fat)
- 2 cups High-quality beef stock (to add depth and color)
- 1 Yellow onion (halved, peel left on for color)
- 1 large Carrot (cut into thick chunks)
- 3 pieces Bay leaves
- 8-10 pieces Whole allspice berries (lightly crushed)
- 4 pieces Whole cloves
- 1/2 cup Dark porter or stout beer (optional, for a malty richness)
- Salt and freshly ground black pepper (to taste)
The Bread and Garnish
- 1 loaf Vörtbröd (Swedish spiced rye bread) (sliced into 1-inch thick pieces)
- 4-6 pieces Hard rye crispbread (Knäckebröd) (for those who prefer a crunchier dip)
- 1/4 cup Fresh parsley (finely chopped for garnish)
- Salted butter (for spreading on the bread before dipping)
👨🍳 Instructions
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1
Begin by straining the liquid saved from boiling your Christmas ham (the 'spad') through a fine-mesh sieve into a large, heavy-bottomed pot.
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2
Add the beef stock and the dark porter (if using) to the ham broth. The beer adds a wonderful malty undertone that complements the spices in the bread.
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3
Drop in the halved onion, carrot chunks, bay leaves, allspice berries, and cloves. The onion skin helps provide a rich, golden-brown hue to the broth.
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4
Bring the mixture to a gentle boil over medium-high heat, then immediately reduce the heat to low. Let it simmer uncovered for about 30-40 minutes.
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5
As the broth simmers, use a spoon to skim off any gray foam that rises to the surface to ensure a clear, clean-tasting liquid.
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6
Taste the broth carefully. Depending on how salty the ham was, you may not need extra salt, but add black pepper and salt as needed to achieve a robust flavor.
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7
While the broth is finishing, slice your Vörtbröd into thick, sturdy slices. If the bread is very fresh, you can lightly toast it to help it hold its structure when dipped.
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8
Once the broth is flavorful and slightly reduced, remove the onion, carrot, and whole spices using a slotted spoon and discard them.
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9
Keep the pot of broth on a very low simmer on the stovetop or move it to a portable burner in the center of the dining table for a traditional communal experience.
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10
To serve, each guest takes a slice of bread (optionally spread with a thin layer of butter) and places it into the simmering pot using a large slotted spoon or tongs.
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11
Allow the bread to soak for 5-10 seconds until it is saturated but not falling apart. The Vörtbröd should be soft and heavy with the savory liquid.
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12
Carefully lift the soaked bread into a shallow bowl, ladle a small amount of extra broth over it, and garnish with a generous sprinkle of fresh parsley.
💡 Chef's Tips
Always use the actual liquid from cooking the ham if possible, as it contains the gelatin and essence of the meat that store-bought stocks lack. If you cannot find Vörtbröd, use a dense, dark rye bread with raisins or caraway seeds for a similar flavor profile. Do not let the bread sit in the pot for too long, or it will turn into porridge; the goal is a soft, pudding-like texture that still holds its shape. If the broth is too salty, add a peeled, halved potato and simmer for 10 minutes to absorb the excess salt before removing it. For an extra layer of flavor, whisk in a teaspoon of spicy brown mustard into the broth just before serving.
🍽️ Serving Suggestions
Serve as the traditional first course of the Swedish Christmas Eve 'Julbord' feast. Pair with a glass of chilled Julmust (Swedish holiday root beer) or a robust dark ale. Accompany with extra slices of Christmas ham and a dollop of sharp Swedish mustard on the side. Follow the dish with other Swedish classics like pickled herring, meatballs, and Jansson’s Temptation. Provide small bowls of extra butter and sea salt for guests to customize their bread before dipping.