It is a porridge or thick soup made of sourdough rye bread (rugbrød) and beer (often hvidtøl).

It is also regarded as easily digestible and nourishing and frequently served in hospitals and retirement homes.

Some claim the recipe originated from monastic living, when monks would dip their bread into hot beer,[citation needed] but this is not particularly plausible since both that practice and the ingredients would be present everywhere, especially in rural life.

A Norwegian dish exists of the same name, but is made of wheat flour, milk, beer and sugar.

The Finnish porridge mämmi is a similar traditional dish, made of barley malt.