Have you ever heard of koldskål? If you are Danish you certainly have, but I don’t think this is a dish commonly known outside of Denmark. Koldskål translates as “cold bowl”, which is very fitting, as this is a cold soup. Koldkål is delicious and really cools you down on a hot day. We eat it as a dessert or as a quick meal, when the weather is so hot you can’t even think about food.
Every year as soon as Summer starts stores stock up on koldskål in numerous variations. You can buy it as long store versions or fresh versions in milk cartons. Some are made entirely with buttermilk and some have tykmælk (a Danish dairy product similar to yoghurt) added in.
If you aren’t in Denmark with all the ready made versions available in stores, the good news is that it is very easy and quick to make. It takes at most 10 minutes to prepare and can be enjoyed straight away. Even better, when in a heatwave, you don’t have to heat up your kitchen to make it! All you need is a bowl and a whisk or a handheld electrical mixer/ stand mixer, if you have one of those.
Personally I don’t like to drink buttermilk, but make it into koldskål and I love it! So if you have doubts about this due to the buttermilk, please try it – it might just pleasantly surprise you 🙂
We often add in something when eating koldskål and the number one add-in is: Kammerjunkere.
These “squires” (don’t ask me why they are called that 😉 ) are little twice baked sweet cookies. We add a small handful to a bowl of koldskål and enjoy it like that. Some like to eat them quickly, while they are still quite hard and crunchy and some let them sit in the soup and get softer. Either way is great and all that really matters in the end is that your sibling(s) didn’t get more kammerjunkere in their portion than you got! Ahem… Not that I was counting as a child of course.
As with the ready made koldskål, the kammerjunkere are also available in all supermarkets during the Summer. They can of course be made at home too, but there is no way I’m going to turn my oven on in a heatwave, so that particular project will have to wait.
If you don’t have access to kammerjunkere, you can add in plain cornflakes for a nice crunch or cut up fruit. I had a portion last night with cut up strawberries and it was lovely. You don’t have to add in anything at all if you aren’t in the mood of course, and a big glass of koldskål is a nice refreshing quick meal or snack.
This recipe will serve 4 and each serving is 6 SP (not including any add-ins).
- 2 egg yolks (use pasteurised yolks if serving to chronically ill people, elderly people, very young children)
- 3 tbsp sugar
- ½-1 tsp vanilla essence OR contents of ½-1 vanilla pod
- 1 L buttermilk
- 2 tsp freshly squeezed lemon juice (or more to taste)
To a big mixing bowl (or the bowl of your stand mixer) add the egg yolks, vanilla essence and the sugar. If using vanilla pod, cut it in half lengthwise and use the back of your knife to scrape out the little grains. Add the grains to the mixing bowl.
Whisk this mixture at high speed, scraping down the bowl a couple of times, till the sugar is completely dissolved and it is thick and pale in colour. You’ll know the sugar is dissolved when the mixture is completely smooth and there’s no “crunch” from the sugar anymore.
Add in the buttermilk while gently stirring to combine.
Add the lemon juice and have a taste to see if it needs more. This is also when you can add in more vanilla to taste.
Serve straight away with any desired add-ins.
Koldkål will keep in the fridge for 2-3 days in a well covered bowl or pitcher. Give the koldskål a stir before serving as it tends to separate a bit after standing for a while.