Koldskål season in Denmark

In my first year living in Denmark I found it amusing to see the speed at which people would run outdoors as soon as the sun appeared in May.  I even wrote a survival guide for summer in Denmark which largely revolved around getting naked, wearing a blindfold and burning witches.

Now after two years and my first full winter in Denmark.  I finally get it.  I get the unadulterated passion for which those living in Denmark embrace the arrival of light and sun after 5 months of repetitive cold and darkness.  It's like being able to truly breathe again. 

This year the transition between winter and summer has come quickly.  Winter was extra long with late snow in March and summer has now arrived early in May with a lovely few weeks of sun.  It has been a transition that my wardrobe has barely been able to keep up with.

It seems I have gone straight from wearing a winter jacket to no jacket at all.  My mid season (spring or autumn) jackets have gone untouched this year.  Instead, I've gone straight to wearing the good stuff.  Shorts, tee-shirt and sunhat because May has been a summer stunner in Denmark.  In a Scandinavian way at least, with low to mid-twenties on most days.  And as a result, we can now officially announce it is Koldskål season in Denmark.  You may have already started to notice the prolific rising of ' koldskål' cartons in the supermarkets?

Along with 'A38', 'Tykmælk' and 'Ymer',  Koldskål is one of the imposters you'll find in the milk section of the supermarket which will most likely confuse and disappoint you in equal measures as you try your best to work out which one is just plain old normal milk when you first shop at a Danish supermarket. 


So let me help you by introducing you to the Danish delicacy of koldskål.  A summer soup.  Often made for a lazy/quick dinner on hot summer nights or as an afternoon snack. 

It’s a kind of cold summer soup with a variety of 'goodies' you can throw into it. Think broken biscuits, strawberries and bananas. You can search for the special biscuits (the equivalent of soup croutons) by their proper names in Denmark ' kæmmerjunkereø and 'tvebakker'.

If you live in Denmark you'll find koldskål in the milk/yoghurt fridges pre-made.  This is the easiest way to get your hands on it as long as you are quick. Supermarkets usually sell out on a hot day.  As a variation, you can also mix it with A38 (finally a use for that A38 you bought thinking it was milk).

For those that don't live in Denmark and are unable to buy Koldskål ready-made then you can make your own with this little recipe I asked the Dane to whip up.

Koldskål (a Danish summer dessert)

1 egg
60 grams sugar
1 litre of Buttermilk

Whisk egg and sugar together.  When sugar is dissolved then whisk in buttermilk.  Serve in bowls with strawberries (or other fruit.  Bananas works well) and crunchy biscuits.  Perhaps broken up Wine Biscuits might do the trick.  Or toasted rolled oats.

We hope you enjoy introducing yourself to Koldskål.