Sweet Buttermilk Soup (Koldskål)

Updated: Aug 18, 2020

Two summers ago I saw Koldskål in a story of someone on Instagram and I just had to make it. She sent me a recipe with an adjustment she makes and I made some further adjustments to get to my current recipe. I am sure it isn't close to the original Danish version anymore, because it isn't made with tykmaelk and kammerjunker, but it still taste refreshing. I love to eat this for lunch or a smaller portion as a snack on a hot summer day.

A little note before you start. I have written down the measurements below, but adjust where you like. Add more greek yoghurt if you like it thicker, or more buttermilk if you like it thinner. I like mine the consistency of a really thick buttermilk.

For 2 persons you'll need:

  • 300 gr of Greek yoghurt

  • 400 mL of buttermilk

  • 200 gr of strawberries

  • 100 gr of buttery biscuits/ cookies (roomboterkoekjes for if you're Dutch)

  • 1/4 of a lemon

  • 3 tablespoons of sugar

  • 1/2 a vanilla bean

How to make it

1. Add the greek yoghurt and buttermilk in a big bowl and whisk until it is homogenous

2. Scrape the vanilla seeds from the bean and add to the buttermilk mix together with the sugar and the juice of the lemon. Whisk to combine.

3. Wash and hull the strawberries, cut into halves or quarters to make them bitesize.

4. Break your biscuits into big chunks and divide them and your strawberries over two bowls.

5. Pour over your soup and enjoy!

You can make this recipe ahead if you like.

- Prepare the soup, cover it and store in the fridge, this can be done a day ahead if you'd like.

- Cut and clean your strawberries, put them in a container lined with kitchen paper. Cover them and also store in the fridge. I would to this the day of, as strawberries are delicate and tend to get a bit weird fast.

- The cookies can also already be broken and stored in a closed container.

Hope you enjoy it as much as I do.

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