- Any taste
- Savory10
- Spicy0
- Sweet9
- Sour3
- Smoky2
- Rich8
- Fresh2
- Any ingredient
- Beef1
- Pork6
- Chicken1
- Fish2
- Egg6
- Dairy & cheese10
- Rice1
- Wheat & flour10
- Potato3
- Vegetables2
- Nuts & seeds1
- Any type
- Main dish7
- Soup & stew1
- Bread & pastry2
- Dessert7
- Snack2
Map data: Natural Earth
How to pronounce Sol over Gudhjem
In the International Phonetic Alphabet it is /ˈsoːˀl ɒwɐ ˈkuðˌjɛmˀ/. In plain English letters that is SOHL ow-er GOOTH-yem, with the stress on the syllable in capitals. There is no recording by a native speaker yet, so use the spelling and the IPA.
What is Sol over Gudhjem?
Sol over Gudhjem is a main dish of Denmark. Where it comes from: Bornholm. People usually eat it at lunch or dinner. Its main ingredients are fish, egg and wheat & flour. It tastes smoky and savory.
Where Sol over Gudhjem comes from
Sol over Gudhjem is one of 19 signature dishes of Denmark on this map. See all dishes from Denmark.
- Smørrebrød
Smørrebrød means "butter and bread": a slice of dense rye bread spread with butter or fat and topped with toppings piled high, eaten with a knife and fork.
- Danish pastry wienerbrød
In Denmark this pastry is called wienerbrød, "Vienna bread", which points to its origin.
- Havarti
Havarti is a semi-soft Danish cow's-milk cheese with a thin, yellowish rind, made with rennet; it can be sliced, grilled or melted.
- Esrom
Esrom is a pale yellow, semi-soft Danish cheese made from cow's milk with rennet, with a pungent aroma and a full, sweet flavour; it is sometimes called Danish Port Salut and resembles the French Saint-Paulin.
- Flæskesteg
Flæskesteg is roast pork loin with its skin scored and salted so it puffs into a hard, crackling layer called svær.
- Brunsviger
Brunsviger is a Danish tray-baked yeast cake covered with a topping called snav or snask, made from brown sugar, syrup and butter or margarine.
Dishes like Sol over Gudhjem in other countries
Same type of dish and similar main ingredients as Sol over Gudhjem:
- Quenelle lyonnaise quenelle de brochet
The quenelle is a soft, light dumpling shaped like a small log or egg and poached in simmering water, known in French cooking since at least 1750.
- Stargazy pie
Stargazy pie is a Cornish fish pie of whole pilchards, eggs and potatoes under a pastry lid, with the fishes' heads poking up through the crust as if gazing at the stars.
- Tramezzino
The tramezzino is a triangular sandwich of soft white crustless bread, generously filled and held together with mayonnaise.
- Brik بريك
Brik is a triangle or half-moon of very thin malsouka pastry, folded around a filling and fried quickly until crisp.