Koldskål or as it translates into English "cold buttermilk soup" is a traditional Danish summer dish. You will served it as a cold evening meal on hot summer days, so you do not have sweat away in a hot kitchen making dinner.
Cold buttermilk soup can be served either as main dish (which is what I am used to from my family) or as dessert. I will be eating it with a soup, however, some people will be drinking it. As you see many options for this specific dish.
I prefer to use thick milk for this dish, as I like the more creamy mouth feel coming from this product instead of the traditional buttermilk with only 0.5% fat.
Cold buttermilk soup is also available as ready-to-use products everywhere in the Danish supermarkets during spring and summertime. But it is so easy to make yourselves, so you should give it a try.
And again I could not help myself, when I found some small sweet rusks sold together with yet another metallic tin, so they "jumped into" the shopping trolley !!!!
I have been using the recipe on Koldskål from the cooking book "Frøken Jensens Kogebog", which is a classic Danish cooking book with recipes on traditional Danish food.
Koldskål - cold buttermilk soup: - 2 servings as main course or 4 servings as dessert
- 1 l thick milk - 3.5% fat or 1 l buttermilk
- 1 egg - pasteurised or raw
- 100 g sugar
- 1 lemon - organic - both juice and peel
- 1 tablespoon home-made vanilla sugar or 1 teaspoon commercial vanilla sugar
- small sweet rusks
- fresh strawberries - optional
- Whip the egg and sugar together.
- Afterwards add the thick milk, lemon juice and peel, vanilla sugar to the whipped egg-sugar. Stir well.
- Place the cold buttermilk soup cold in the refrigerator for minimum 1 hour.
- Serve the buttermilk soup together with small sweet rusks and fresh strawberries