Koldskål (Koldskål)
Overview
Koldskål, cold bowl, is a Danish cold sweet soup made with buttermilk. Egg yolks are whisked with sugar and vanilla until pale and thick, then cold buttermilk is beaten in little by little, often with a splash of yogurt or ymer, a Danish soured milk, and some lemon juice and zest. The soup is chilled until very cold and served in deep bowls or glasses. It is topped with small, crunchy twice-baked biscuits called kammerjunkere, which soften slightly as they soak, and often with fresh strawberries. It is light, tangy and refreshing, eaten as a dessert, an afternoon snack or even a summer supper.
History
Koldskål is the taste of summer in Denmark. Its season begins with the first warm days of spring, when the dairies' buttermilk sales jump, and it lasts until the end of the summer holidays. Older recipes were made with raw eggs at home, but today it is also sold ready-made in cartons in every Danish supermarket, beside packets of kammerjunkere. Many Danes have a strong opinion about whether it should be thick or thin and which biscuits go with it.
Main ingredients
Buttermilk, egg yolks, sugar, vanilla, lemon, kammerjunker biscuits. The soup is built on cold buttermilk and is usually served cold. Diet: vegetarian; not usually gluten-free.
Explore: Egg soups · More soups from Denmark
Recipe
Method
- 1
Whisk the egg yolks with the sugar and vanilla until pale and thick.
- 2
Beat in the yogurt, then the buttermilk a little at a time.
- 3
Add the lemon juice and zest and taste for sweetness.
- 4≥ 1 h
Chill for at least 1 hour.
- 5
Serve very cold with kammerjunker biscuits and strawberries.
- ✓
Serve. About 15 min from start to bowl.
Sources
Description, history and recipe written by SoupWiki and checked against the sources above. Calories and times are rough estimates.
