This is a traditional recipe for a dessert soup based on cultured milk or keefir. The soup has a slightly tarty taste and is easy to make.
Both my parents loved fishing and went trout fishing in the mountains every autumn when I was a kid and when they did, dad’s mum came to look after my sister and me. She grew up on a dairy farm and often made this dessert soup for us those autumns back then.
A traditional desert recipe from “Sommermat” (Summer Food) published by Hjemmets Kokebok Klubb in 1979
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In context: Kefir, keefir, or kephir (/kəˈfɪər/kə-feer), alternatively kefir milk, or búlgaros, is a fermented milk drink made with kefir “grains” (a yeast/bacterial fermentation starter) and has its origins in the north Caucasus Mountains. It is prepared by inoculatingcow, goat, or sheep milk with kefir grains. Traditional kefir was made in skin bags that were hung near a doorway; the bag would be knocked by anyone passing through the doorway to help keep the milk and kefir grains well mixed. Text from Wikipedia