Gachas is an ancient, traditional Spanish dish consisting of a few basic ingredients: flour, water, salt, olive oil, and garlic. In the past, it was a staple dish among shepherds and farmers, but today it is popular throughout the country. Its texture can vary from soup-like to pie-thick with a golden-brown crust, depending on the method of preparation.
The dish is served warm, and some cooks like to add saffron, paprika, or fried onions in order to improve the flavors.
MOST ICONIC Gachas
MAIN INGREDIENTS
Pease pudding is an English dish consisting of boiled peas with onion and carrots, which are seasoned with salt and other spices, and then cooked together with bacon or ham for extra flavor. The final result is a thick porridge with mild, yet rich flavors.
Originally, pease pudding was cooked in large cauldrons which were hanging over an open fire. Today, it is even available in cans throughout the United Kingdom.
MOST ICONIC Pease pudding
Mulgipuder is a rustic Estonian porridge consisting of mashed barley and potatoes. It often incorporates bacon and sautéed onions and is usually served as the main course, accompanied by sour cream and rye bread, or as a side dish complementing various roasted meat dishes.
Traditionally associated with Southern Estonia, this comfort food staple is nowadays enjoyed throughout the country as a typical home-cooked meal and a common restaurant dish.
Øllebrød is a traditional rye bread porridge that is usually served as a sweet and nutritious breakfast. It consists of a mixture of stale rye bread soaked in water, milk, or traditional Danish beer, which is later cooked until it achieves a thick, homogenous texture.
Originally, it was a humble and rustic dish, but many modern varieties incorporate various additions such as whipped cream, citrus zest, raisins, and nuts to create a more nutritious meal.
Originally, brose referred to a dish of oatmeal soaked in boiling water or milk, sometimes with a little butter stirred in for a richer flavor. Probably the simplest Scottish fare, depending on what was locally available, brose could be made with barley or beremeal, peasemeal, but also vegetables like young nettle tops, spring onions, swede, and kale.
The origins of brose are unknown, however, up until the 18th century it was known to be a staple of Scottish soldiers on active service who used to carry along a bag of oatmeal with them until they had time to boil some water and prepare this humble, yet hearty meal.
MAIN INGREDIENTS
Pelamushi is a Georgian dessert made with pressed and condensed grape juice, sugar, and flour. The liquid is gradually heated until it thickens, and it is then poured into serving dishes, bowls, or various molds, in order to create attractive shapes.
When fully chilled, pelamushi is ready to be served, and it is recommended to garnish it with various nuts and seeds.
The fundamental dish of Russian cuisine is known as kasha, a porridge that has represented an essential Russian meal for centuries. Russian kasha refers to various dishes which are created with cereals, most commonly rice, wheat, or millet, and pseudocereals like buckwheat and quinoa.
The dish is usually boiled in water and milk, and ranges from sweet to savory in flavor. It can be modified by numerous additions such as fresh or dried fruit, preserves, cheese, butter, vegetables, nuts, or honey. In the past, the porridge was traditionally prepared in cast iron pots and slowly baked in the oven during the night.
MOST ICONIC Kasha
View moreMAIN INGREDIENTS
Rømmegrøt is a traditional porridge originating from Norway. Although there are several variations, it's usually made with a combination of sour cream, flour, full-fat milk, and salt. It's recommended to use homemade or high-fat sour cream, with no gelatin or stabilizers.
The sour cream is shortly simmered and the flour is then sifted into the pot. The combination is simmered until the butterfat begins to separate, and the fat is skimmed off of the surface. The mixture is mixed with boiling milk and the porridge is whisked until smooth, simmered for a bit more and seasoned with salt.
MAIN INGREDIENTS
Vispipuuro, russedessert, klappgröt, debesmanna, or mannavaht are different names for a creamy Baltic semolina porridge that is prepared with fresh fruit such as tart lingonberries, cranberries, or red currants. When cooked, the thick porridge is whipped until it transforms into a unique treat with a frothy and light consistency.
It is traditionally topped with cream or milk and garnished with fresh fruit. Found across Finland, Estonia, Sweden, Norway and Latvia, this dish is usually enjoyed as a sweet breakfast, a light midday snack, or a refreshing dessert.
This traditional Montenegrin dish is a local take on kačamak—a thick maize porridge that is found in Turkish and Balkan cuisine. Smočani kačamak is prepared by cooking potatoes together with wheat or corn flour and then mashing the combination until it becomes thick and homogenous.
Traditionally, the potatoes and flour are mashed with a large wooden stick (tučak). The dish is finished off with the addition of kajmak—a dairy product similar to clotted cream—and cheese, preferably local Montenegrin varieties such as pljevaljski or lisnati (bucani) cheese.
MOST ICONIC Smočani kačamak
TasteAtlas food rankings are based on the ratings of the TasteAtlas audience, with a series of mechanisms that recognize real users and that ignore bot, nationalist or local patriotic ratings, and give additional value to the ratings of users that the system recognizes as knowledgeable. For the “27 Worst Rated European Porridges” list until April 19, 2025, 1,939 ratings were recorded, of which 1,146 were recognized by the system as legitimate. TasteAtlas Rankings should not be seen as the final global conclusion about food. Their purpose is to promote excellent local foods, instill pride in traditional dishes, and arouse curiosity about dishes you haven’t tried.