Filbunke Sour Milk Soup
Experience the comforting embrace of Scandinavian tradition with this Filbunke Sour Milk Soup, a creamy and tangy dish that’s as warming as it is nutritious. This unique Nordic recipe blends the smooth richness of Filbunke—or sour milk/yogurt—with vegetable broth and a velvety roux base, creating a luscious texture that’s both hearty and satisfying. Infused with aromatic garlic, fresh dill, and chives, each spoonful is bursting with bright, herbal notes. A splash of lemon juice adds a refreshing tang, while crispy rye bread cubes (optional) provide a satisfying crunch. Ready in just 30 minutes, this simple yet elegant soup is perfect as a cozy starter or a light, wholesome main course. For a taste of Nordic comfort food at its best, you won’t want to miss this flavorful creation! Perfect for fans of fermented foods, soups, and creative vegetarian recipes!
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Recipe Information
Ingredients
- 500 ml Filbunke (or sour milk/yogurt)
- 400 ml Vegetable broth
- 2 tablespoons Butter
- 2 tablespoons All-purpose flour
- 1 teaspoon Sea salt
- 0.5 teaspoon Ground white pepper
- 2 tablespoons Fresh dill, finely chopped
- 2 tablespoons Chives, finely chopped
- 1 Garlic clove, finely minced
- 1 tablespoon Lemon juice
- 100 grams Rye bread, cubed (optional, for garnish)
Instructions
In a medium saucepan, melt the butter over medium heat. Add the all-purpose flour and whisk continuously to form a smooth roux, cooking for about 1-2 minutes without letting it brown.
Gradually pour in the vegetable broth, whisking constantly to prevent lumps from forming. Bring to a gentle simmer and allow the mixture to thicken slightly, about 3-4 minutes.
Reduce the heat to low and slowly stir in the Filbunke (or sour milk/yogurt) until evenly combined. Be sure to stir gently to prevent the dairy from curdling.
Add the minced garlic, sea salt, ground white pepper, lemon juice, and half of the chopped dill and chives. Continue to cook on low heat for 10 minutes, stirring occasionally. Do not let the soup boil.
While the soup simmers, if desired, lightly toast rye bread cubes in a dry skillet or in the oven until they are golden and crispy.
Taste the soup and adjust the seasoning if needed. Serve hot, garnished with the remaining dill, chives, and toasted rye bread cubes, if using.
Nutrition Facts
Calories |
991 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 46.0 g | 59% | |
| Saturated Fat | 24.1 g | 120% | |
| Polyunsaturated Fat | 1.9 g | ||
| Cholesterol | 116 mg | 38% | |
| Sodium | 4169 mg | 181% | |
| Total Carbohydrate | 111.4 g | 41% | |
| Dietary Fiber | 10.9 g | 39% | |
| Total Sugars | 32.2 g | ||
| Protein | 34.1 g | 68% | |
| Vitamin D | 5.1 mcg | 25% | |
| Calcium | 755 mg | 58% | |
| Iron | 6.2 mg | 34% | |
| Potassium | 1706 mg | 36% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
