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.
Mustikkakeitto- Finnish Blueberry Soup
- Medium saucepan
- Small bowl
- 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
- 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.