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. Anyway use what type of mesophilic fermented dairy product, which you available in your refrigerator, what ever it is buttermilk, thick milk or A-38. However, using yogurt would give you a too acidic dish.
The inspiration to this version of cold buttermilk soup I found in the magazine "Isabellas" (issue 03/2014). The modification is that I have replaced the mint leaves with strawberries and use more egg yolk, as pasteurised egg yolk is coming in a portion of 2 egg yolks per cup.
Back in 2012 I shared the classic version of koldskål - cold buttermilk soup with you.
Koldskål med hyldeblomst - cold buttermilk soup with elder flower cordial: - 1 servings as main course or 2 servings as dessert
- ½ l buttermilk, thick milk or A-38
- 2 egg yolk - pasteurised or raw
- 2 tablespoon sugar
- 1/4 lemon - organic - both juice and peel
- 80 g elder flower cordial
- small sweet rusks
- fresh strawberries - optional
- Whip the egg yolk and sugar together into a foamy mass.
- Afterwards add in the lemon juice peel and elder flower cordial and whip again.
- Stir in the butter or thick milk.
- Place the cold buttermilk soup cold in the refrigerator for minimum ½-1 hour.
- Serve the buttermilk soup together with small sweet rusks and fresh strawberries.