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Cold buttermilk soup

Cold buttermilk soup: buttermilk is stirred with crushed rusks or grated rye bread, left to thicken, and seasoned with cinnamon, cardamom, and sugar. Rinsed currants and whipped cream can be added.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 69 (falt i det fri)

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About the dish

A cold, unboiled milk soup thickened with crushed rusks or grated rye bread — simple summer fare. Currants are marked as a luxury you can "splurge" on.

How to make it

  1. 1

    Rinse the currants

    If using currants: pour boiling water over them several times and let them drain.

  2. 2

    Stir in the rusk

    Stir the buttermilk thoroughly with the crushed rusks (or grated rye bread). Let the soup stand a while so it thickens.

  3. 3

    Season to taste

    Add cinnamon, cardamom, and sugar to taste, along with the currants.

  4. 4

    Serve

    Serve the soup cold, optionally with a little whipped cream.

Changes from the original

The original gives no quantities; guideline amounts for 4 servings have been added. The method has been divided into numbered steps.

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Time machine – what changed?

Pick two editions and see what Henriette Schønberg Erken added, removed or changed between them.

From19141949Modernised
To19141949Modernised
Modernised → 1914 (proofread, p. 69)~92% of the text changedremovedadded
1 l kjernemelk. 100 g Kjernemelk kavring (knust; kan byttes med revet rugbrød). kardemomme (etter smak). kanel (etter smak). korinter (valgfritt). sukker (etter smak). pisket fløte (til servering, valgfritt). Hvis du bruker korinter: hell kokende vann over dem flere ganger, og la dem renne av.. Rør kjernemelken korinter. Kjernemelken røres godt sammen med de knuste kavringene (eller revet rugbrød). La suppen stå litt, så jevner støtte kavringer; den seg.. Tilsett kanel, kardemomme jevner sig ved at staa litt. Revet rugbrød kan ogsaa benyttes. Tilsæt kanel og sukker etter smak, samt korintene.. Server suppen kald, eventuelt med litt pisket kardemomme efter smak. Korinter, om de spenderes, maa være paaheldt kokende vand flere ganger. Litt vispet fløte kan serveres til.

Note on Modernised

Mengder er ikke oppgitt i originalen; det er lagt inn veiledende mengder for 4 porsjoner. Fremgangsmåten er delt i nummererte trinn.

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Frequently asked questions

What thickens the soup?
Crushed rusks are stirred well into the buttermilk. It needs to stand a while before it thickens. Grated rye bread can be used instead of rusk.
How are the currants treated?
Currants are optional ("if you care to splurge"), but should be rinsed by pouring boiling water over them several times before they are stirred in.
Which spices and accompaniments belong with it?
Cinnamon and cardamom to taste. A little whipped cream can be served with the cold soup.
Where does the recipe come from?
From Henriette Schønberg Erken's "Stor kokebok" (1914), page 69, in the chapter on milk soups and porridge. It serves 4 and takes about 25 minutes.

Equipment for this dish

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