Name: Mustikkakeitto- Finnish Blueberry Soup
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Ingredients: 4 cup Blueberries, fresh or frozen; 3 cup Water; ¾ cup Sugar; 1 stick Cinnamon; 1 medium Lemon, juice and zest; 2 tbsp Cornstarch; 3 tbsp Water, mixed with cornstarch to make a slurry; ½ cup Whipped cream; ½ cup Sour cream or yogurt; 1½ tsp Sugar; 1 tsp Vanilla extract

Many varieties of berries grow in Finnish forests and are a part of the traditional Finnish diet. Finns are aware of the health benefits of berries, which are considered “superfoods”. Picking berries in Finnish forests can also be a fantastic activity for families, including the elderly, young and kids who enjoy participating.

Finland has an “Everyman’s Right”, which allows all people to move freely in the forests and to pick berries without permits. In addition, one can also buy berries in supermarkets that were harvested in the woods or grown in the fields. Of the many varieties of berries in Finland, the blueberry is a clear favorite year-round.

Finnish Mustikkakeitto Chilled Blueberry Soup

Mustikkakeitto- Finnish Blueberry Soup

This simple soup makes a can be made warm or cold. It can be made with fresh or frozen blueberries. It's perfect for an appetizer, breakfast, or even dessert. Best of all, not only is it delicious but it's incredibly nutritious.

5 from 1 vote

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Course: Breakfast, Dessert, Lunch

Cuisine: Finland, North Western European, Scandanavian

Prep Time: 5 minutes

Cook Time: 15 minutes

Total Time: 20 minutes

Servings:

Author: My Hungry Traveler

Equipment

Medium saucepan
Strainer
Small bowl

Ingredients

4 cup Blueberries, fresh or frozen
3 cup Water
¾ cup Sugar
1 stick Cinnamon
1 medium Lemon, juice and zest
2 tbsp Cornstarch
3 tbsp Water, mixed with cornstarch to make a slurry

Topping

½ cup Whipped cream
½ cup Sour cream or yogurt
1½ tsp Sugar
1 tsp Vanilla extract

US Customary – Metric

Instructions

Cook Blueberries – In a medium saucepan, bring blueberries and water to a boil. Reduce heat to medium and cook until berries begin to burst, about 12 minutes. Stir occasionally.
Warm Version – Strain over a bowl and then gently press berries to extract all their juice into the bowl. Discard berries and return liquid to saucepan. Add sugar, cinnamon stick, lemon zest and juice. Bring saucepan to a boil. Add cornstarch slurry to pot and cook, while stirring, until soup is thick, about 3-5 minutes. Discard cinnamon and serve warm with whipped cream.
Cold Version – Make as in the hot version but straining is optional. Continue with recipe and after cornstarch slurry has been cooked, remove pot from heat and let cool to room temperature. Store in refrigerator to cool completely. Before serving, combine whipped cream, sour cream, sugar, and vanilla. Serve the cold blueberry soup with a dollop of the cream on top.