Kløtsjer

Kløtsjer is a traditional Norwegian dish with roots in the rural areas of Norway. It is a type of savory porridge or stew, often made from barley or oats, combined with various ingredients depending on regional availability and family tradition. The name "kløtsjer" itself is thought to derive from a dialect word meaning a thick, substantial mixture.

Historically, kløtsjer served as a practical and filling meal, utilizing readily available grains and preserved meats or vegetables. Common additions include cured pork, root vegetables like carrots and turnips, and sometimes dried fruits for a touch of sweetness. The preparation typically involves slow simmering, allowing the flavors to meld and the ingredients to soften.

While not as widely known as some other Norwegian dishes like lutefisk or fårikål, kløtsjer holds a place in Norwegian culinary heritage. It is often associated with hearty, home-cooked meals and is sometimes prepared for special occasions or during colder months. Variations exist across different regions, with some recipes being more vegetable-heavy while others emphasize the meat component. The texture is usually thick and comforting, making it a satisfying meal.