danishdessert
Danish Koldskål (Cold Buttermilk Soup)
Refreshing Danish summer dessert soup of cold buttermilk, eggs, and vanilla — served with kammerjunker cookies.
Prep
20 min
Cook
0 min
Servings
4
Difficulty
Easy
★★★★★
4.7(234 ratings)#danish#summer#cold#buttermilk#dessert#refreshing
About This Recipe
Koldskål is Denmark's quintessential summer dessert — a cold, sweet, slightly tart buttermilk soup that is impossibly refreshing on a warm Scandinavian afternoon. Made with buttermilk, egg yolks, sugar, and vanilla, it's ladled into bowls and served with crispy kammerjunker (small twice-baked cookies) that float on top and soften slightly as you eat. It's uniquely Danish and impossible to explain to non-Danes.
Ingredients
Serves 4
- 1 literbuttermilk, very cold
- 3 largeegg yolks
- 3 tbspsugar
- 1 tspvanilla extract
- 1 lemonzest only
- 200 gkammerjunker cookies (to serve)
Instructions
- 1
Whip the base
Whip egg yolks with sugar and vanilla until pale and slightly thickened, about 3 minutes.
- 2
Add buttermilk
Gradually whisk the cold buttermilk into the egg mixture until smooth. Add lemon zest.
- 3
Chill
Refrigerate for at least 30 minutes until very cold.
- 4
Serve
Ladle into deep bowls. Top with kammerjunker cookies and let them soften slightly. Eat immediately.
Pro Tips
- →
The buttermilk must be very cold — colder is better.
- →
Kammerjunker are available online or at Scandinavian stores; any crispy butter cookie works.
- →
Add fresh strawberries for a summer version.
- →
Weigh dry ingredients on a scale instead of using cups — grams are the difference between a tender and a tough crumb.
Variations
- •
Top with fresh berries instead of cookies
- •
Add a scoop of vanilla ice cream for extra richness
- •
Use Greek yogurt instead of some buttermilk for thickness
- •
Vegetarian: swap the protein for roasted king oyster mushrooms, smoked tofu or cooked chickpeas — adjust seasoning slightly upward to compensate.
Storage
Refrigerate the soup up to 2 days. Don't add cookies until serving.
History & Origin
Koldskål has been a Danish summer tradition since the 18th century, made when buttermilk was abundant from summer milk. Its association with Danish summers is so strong that it's sold premade in cartons in every Danish supermarket from May to September.
Frequently Asked Questions
What are kammerjunker?
Small, round, twice-baked Danish cookies similar to rusks — crispy, lightly sweet, and specifically designed to soften gracefully in the koldskål.
Can I use regular yogurt instead of buttermilk?
Thin yogurt with a little water to buttermilk consistency. The tang should be prominent.
Can I make this ahead of time?
Yes — most of the components can be prepared up to a day in advance and refrigerated separately. Reheat gently and assemble just before serving so textures stay distinct.
What can I substitute if I don't have all the ingredients?
Stay close to the role each ingredient plays: swap aromatics for similar ones (shallot for onion, lime for lemon), and keep the fat-acid-salt balance intact. Spice blends can usually be approximated with what's in the cupboard.
Nutrition Facts
Per serving · 4 servings total
Calories220kcal
Protein10g
Carbohydrates32g
Fat6g
Fiber0g
Protein10g
Carbs32g
Fat6g
Time Summary
Prep time20 min
Cook time0 min
Total time20 min
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