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Buttercream soup (Koldskål)

The delicious smooth taste of vanilla mixed with the tangy flavor of buttermilk and a hint of lemon is the taste of summer for me. Kammerjunkere are a must, and a bit of fresh fruit is also wonderful.

Recipe for Buttermilk Soup

In Denmark, we have many delicious cultured milk products. Everything from buttermilk to various yogurts to A38 and skyr (even though it’s not Danish). The selection is large, and it’s easy to make your own buttermilk soup.

But the closer to the equator I’ve traveled around the world, the harder it has been to find cultured milk products.

If you can find buttermilk locally, you are well on your way to making homemade buttermilk soup. You can supplement it with the closest equivalent to ymer you can find. The more sour, the better. If nothing is more sour than yogurt, a full-fat plain yogurt can be used.

If you have trouble finding a vanilla bean, vanilla sugar can easily be used.

Karen Volf Coconut Buttermilk Soup
Check out Karen Volf&apos;s recipe for coconut buttermilk soup.<br> <br>

Buttercream Soup

Total time: 10 minutes

Working time: approximately 10 minutes

Suitable for freezing: No

Ingredients:

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  • 1 l buttermilk
  • 3 dl ymer (or other sour cream product)
  • 3 tbs sugar
  • Half a vanilla stick
  • 3 egg yolks
  • Juice and zest of 1/2 organic lemon

TIP

The leftover egg whites can be whipped with 5 tablespoons of sugar until stiff and used as a topping for the buttermilk soup. When I was a child, we called them “seagull droppings” 🙂

Recipe

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  1. Split the vanilla bean in half lengthwise and scrape out the seeds.
  2. Whisk the egg yolks, vanilla, and sugar until you have a thick and fluffy egg mixture.
  3. Mix the egg mixture with ymer and buttermilk soup.
  4. Season to taste with grated lemon zest and lemon juice.
  5. Serve with kammerjunkere and fresh fruit.

The History of Buttermilk Soup

Buttermilk soup is the taste of Danish summer. The fresh, lightly tangy taste of buttermilk, ymer, and a hint of vanilla is the taste of summer that most people remember from their childhood.

When the summer sun shines and Danish strawberries become sweet and ripe, buttermilk soup is served by the liter in Danish homes. Buttermilk soup and summer heat go hand in hand, and Arla, one of the largest producers of buttermilk soup, closely monitors the summer weather and temperature. If it’s cloudy and around 20 degrees Celsius, they produce 10,000 to 15,000 liters of buttermilk soup per day. However, if there is bright sunshine and the temperature is over 20 degrees, they produce up to 100,000 liters of buttermilk soup per day!

But did you know that buttermilk soup wasn’t always made with cultured milk products? Originally, buttermilk soup was a sweet, cold soup served as a starter in the summer. Back then, it was based on fruit, wine, or beer, not dairy products.

The fact that we have buttermilk soup today is somewhat surprising – because buttermilk was actually pig feed. It wasn’t until buttermilk was accepted as human food during the 1920s that beer, wine, and fruit were replaced with cultured milk, and several dishes like buttermilk porridge, buttermilk soup, and buttermilk soup emerged. Buttermilk soup grew in popularity as the production of buttermilk really took off in the late 19th century.

Buttercream soup

Today, buttermilk soup is exclusively based on dairy products. Typically, it consists of buttermilk or thick yogurt, mixed with a creamy egg mixture, lemon, and vanilla.

Buttermilk has a low fat content of 0.5% and is high-pasteurized to ensure it is free from bacteria and to help achieve a better consistency in the cultured milk product. Afterward, the lactic acid culture is added to the milk. This culture is carefully composed of lactic acid bacteria that provide the best taste and consistency in buttermilk.

The mild flavor of buttermilk soup means it can be enhanced with other tastes. Today, this summer dish comes in flavors such as rhubarb, strawberry, and elderflower. It is most often enjoyed with crispy kammerjunker and pieces of fruit.

Ready-made buttermilk soup, as we know it today, comes from Denmark, but the word “koldskål” itself originates from the Low German “koldeschâl”.

Enjoy!

Ymer sprinkles and øllebrød
Danish cheese
Herring