Dish
Koldskål
Cold buttermilk soup
Koldskål is made with buttermilk, eggs, sugar, and vanilla. The ingredients are whisked together until smooth and then chilled in the refrigerator. It is typically served with small vanilla cookies called kammerjunkere. Koldskål is a popular dish in Denmark and is often served as a dessert or a snack. It is also a great way to use up leftover buttermilk.
Origins and history
Koldskål has been a popular dish in Denmark for over 100 years. It was originally made with sour milk, but as refrigeration became more common, buttermilk became the preferred ingredient. Koldskål is typically served during the summer months when the weather is hot.
Dietary considerations
Koldskål is a vegetarian dish and can be made gluten-free by using gluten-free cookies. It is also a good source of protein and calcium.
Variations
There are many variations of koldskål, including versions made with yogurt or cream. Some recipes also call for the addition of lemon juice or lemon zest for a tangy flavor.
Presentation and garnishing
Koldskål is typically served in a bowl with kammerjunkere on top. It can be garnished with fresh berries or mint leaves for a pop of color.
Tips & Tricks
To make koldskål extra creamy, use whole milk instead of buttermilk. You can also add a pinch of salt to balance out the sweetness.
Side-dishes
Kammerjunkere are the traditional side dish for koldskål. They are small vanilla cookies that are typically served with the soup.
Drink pairings
Koldskål is typically served with a cold drink, such as water or lemonade.
Delicious Koldskål recipes
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