Koldskål Recipe – during the summer season and when the days are hot, koldskål is a dish you’ll often see. Koldskål (which translates to cold bowl) is a type of cold soup. It is otherwise known as Danish buttermilk soup and is often topped with crisp cookies called kammerjunker. Among the different soups you can find in Danish recipes, this cold buttermilk soup is one of the more traditional dishes you’ll see during summer. While the dish is a soup, it’s usually recognized as a snack. Because of this, the dish is usually served during the afternoon or in the evening.
When it comes to making this dish, it usually involves buttermilk and plain yogurt being sweetened with sugar and vanilla. Usually, you’ll see the soup topped with double-bake cookies. However, there are other topping options you can try such as strawberries. If you want to try your hand at making the traditional soup, this is one recipe you can use:
Koldskål
Ingredients
- ½ vanilla bean
- 2 egg yolks
- 3 tbsp. sugar
- ½ unsprayed lemon
- 7 dl buttermilk (preferably organic so it has a little fullness)
- 1½ dl skyr or Greek yogurt
- 1 handful double baked cookies (a.k.a. kammerjunkere for topping)
- 1 strawberry (sliced and optional topping)
Instructions
- Split the vanilla bean and scrape the grains out of it with a small knife.
- Whisk egg yolks, sugar and vanilla bean lightly and frothily.
- Add grated lemon peel and juice from half the lemon, buttermilk and skyr / yoghurt, and stir well.
- Season with sugar and lemon.
- Keep the cold bowl covered in the fridge until it needs to be eaten.
- Before serving the soup, top the soup with whole or crushed kammerjunkere. You can also put the cookies in a bowl and serve them seperately for guests to help themselves.
Alternatives for Ingredients
- If you want to serve your cold bowl with strawberries, sip and rinse the berries and cut them into thick slices or in half if they are very small. Then add them to the soup before serving it.
- If you do not serve the egg whites stiffly beaten in the cold bowl, you can whip them stiff and add 1½ dl sugar a little at a time, until the egg whites are a firm mass. Then you can put small tops – possibly. using a spray bag with tulle – on a baking sheet lined with parchment paper and bake them in the middle of the oven at 100 ° C for approx. ½ hour – then you have nice, crispy meringues. They can be stored in a cake tin with a tight-fitting lid and, for example, served for ice cream another day.
Additional Points for a Koldskål Recipe
As the soup that involves egg yolk, it does not have a long shelf life. Because of this, is advisable to finish your Koldskål within a day. Otherwise, there are different options on how you can enjoy the soup. Aside from the double-baked cookies, you can try the soup with some berries. Historically wise, the soup has been around since the early 1900s and gained ready-made varieties in 1979. If you’re looking for a refreshing and easy dish to enjoy on hot days, koldskål is the dish to try.
Discover even more Danish treats to try with our “Leverpostej Recipe” and “Ris A La Mande Recipe.“
