Recipe for homemade cold buttermilk soup with crispy biscuits
Summer cold bowl with kefir and lemon.
This delightful cold dish is served with homemade “kammerjunkere.”
Our tip is to choose kefir instead of buttermilk, as it creates a completely different lightness. Kefir is called the champagne of dairy products due to its many bubbles.
Bon appétit.
Ingredients
Koldskål - Danish Cold Buttermilk Soup
- 3 pcs. Egg small
- 4 gram Vanilla Sugar
- 40 gram Sugar
- 1 pcs. Lemon the rind
- 150 gram Kefir can be bought in Netto, among other places
- 350 gram Soured Milk
- 100 gram Cream
Homemade chamber junk (approx. 25 pcs.)
- 125 gram Butter
- 8 gram Vanilla Sugar
- 5 gram Cinnamon ground
- 10 gram Sugar
- 1 pcs. Egg small
- 50 gram Cream
- 3 gram Baking Soda
- 240 gram Flour
Instructions
Cold buttermilk soup
- Whisk eggs, vanilla sugar, and sugar in a mixer (or with an electric whisk) until you reach a fluffy consistency.
- Then add the zest and juice of one lemon.
- Finally, mix in kefir, buttermilk, and cream.
- Briefly whisk everything together until smooth.
- Whisk butter, vanilla sugar, and cinnamon in a mixer or with an electric whisk.
- Add eggs and cream, then whisk again.
- Add baking powder and flour to the mixture.
- Stir it together until smooth.
- Take a piece of baking paper and place the biscuit mixture on it, shaping it into a long roll.
- Wrap the baking paper around the dough to form a long roll.
- Chill it until firm enough to slice (approximately 30 minutes).
- Preheat the oven to 180 degrees Celsius (356 degrees Fahrenheit), and bake for 15-17 minutes, or until golden brown.