Dänische kalte Buttermilchsuppe (Koldskål)
Koldskål Aussprache: KOL-skawl
Koldskål ist Dänemarks beliebte kalte Buttermilchsuppe – ein sommerliches Dessert, das direkt aus dem Kühlschrank geschöpft und mit einem Löffel gegessen wird. Die Basis ist Buttermilch, die mit Eigelb, Zucker, Vanille und Zitrone verquirlt wird und eine kühle, cremige, säuerliche Suppe ergibt, die süß, aber nie aufdringlich ist. Sie wird immer mit kammerjunker serviert, winzigen knusprigen Keksen, die obenauf schwimmen und an den Rändern weich werden. Dänen essen sie im Juni und Juli, wenn das Wetter endlich warm wird.
Dänische kalte Buttermilchsuppe (Koldskål)
Koldskål
Aussprache KOL-skawl
- Für
- 4
- Vorbereitung
- 20 Min.
- Zubereitung
- 20 Min.
- Gesamt
- 40 Min.
- Schwierigkeitsgrad
- Einfach
Auch nussfrei.
Allergene: enthält gluten, milch, ei. Etiketten auf verpackten Zutaten prüfen.
Zutaten
Mengen wurden angepasst. Kochzeiten und Pfannengrößen bleiben gleich.
Koldskål (buttermilk soup)
Kammerjunker (crisp biscuits)
Zubereitung
Whisk the egg yolks and sugar in a large bowl for 2–3 minutes, until pale, thick and glossy and the sugar has mostly dissolved.
Stir in the vanilla, lemon zest, lemon juice and salt, then whisk in the buttermilk in a steady stream until the soup is completely smooth and pourable.
Stir in the cream if using, cover, and refrigerate for at least 1 hour — the soup should be bracingly cold and taste sharply of lemon and vanilla.
Heat the oven to 350°F (175°C) and line a baking sheet. For the kammerjunker, rub the cold butter into the flour, sugar, baking powder and salt until the mixture looks like coarse sand.
Add the egg, buttermilk and vanilla and quickly bring it together into a firm dough — do not knead it. Chill for 20 minutes if it feels soft.
Roll the dough into 3 logs about 1 inch (2.5 cm) thick, cut into 1/2 inch (1.25 cm) slices, roll each slice lightly into a ball and flatten slightly; arrange them on the sheet with a little space between.
Bake for 12–15 minutes, until golden at the edges and firm to the touch; they crisp up as they cool. For a harder, rusk-like crunch, lower the oven to 250°F (120°C) and dry them for another 15–20 minutes.
Taste the chilled soup and adjust with a little more sugar or lemon juice, then ladle it into cold bowls and scatter kammerjunker over the top at the table so they stay crisp.
Regionale Varianten
Some Danish cooks make it richer with a spoonful of crème fraîche or thick yogurt, and in high summer a handful of crushed strawberries or raspberries is stirred through. Vanilla sugar can be replaced by the seeds of half a vanilla pod.
Tipps des Kochs
- The yolks are raw here, as tradition demands; in-shell pasteurized eggs give the same flavour with none of the worry.
- No buttermilk? Kefir works straight from the bottle, or use the milk-and-yogurt substitute in the ingredient list.
- Chill the serving bowls too — koldskål is at its best ice-cold, and it thickens slightly as it sits.
Dazu servieren
Serve very cold as a dessert or summer afternoon treat, with kammerjunker on top and perhaps fresh strawberries alongside.
Vorbereiten und Aufbewahren
The soup keeps, covered, for 2 days in the fridge — whisk briefly before serving. Kammerjunker stay crisp for a week in an airtight tin.
