Mustikkakeitto (Finnish Blueberry Soup)

Name: Mustikkakeitto (Finnish Blueberry Soup)
Prep time: PT0D0H0M
Cook time: PT0D0H30M
Total time: PT0D0H30M
Yield: 4–6
Ingredients: 6 cups blueberries, picked over and rinsed; ¾ cup sugar; 1 Tbsp. finely grated lemon zest; 2 Tbsp. plus 1 tsp. fresh lemon juice; 1 cinnamon stick; 2 Tbsp. cornstarch; Pinch kosher salt; Whipped cream, for serving

Sweet-tart berries are the base for this delicious fruit soup, a popular Scandinavian cold cure.

Serves
4–6
Time
30 minutes

PHOTOGRAPHY BY MURRAY HALL; FOOD STYLING BY JESSIE YUCHEN

By SAVEUR Editors

Updated on June 2, 2023

Sweet-tart blueberries make the base for this delicious fruit soup, a popular Scandinavian cold cure. This recipe first appeared in our November 2012 issue with the story “Feed a Fever,” and in our cookbook SAVEUR: Soups and Stews.

Ingredients

6 cups blueberries, picked over and rinsed
¾ cup sugar
1 Tbsp. finely grated lemon zest
2 Tbsp. plus 1 tsp. fresh lemon juice
1 cinnamon stick
2 Tbsp. cornstarch
Pinch kosher salt
Whipped cream, for serving

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Instructions

Step 1

In a medium pot set over high heat, bring the blueberries and 3 cups of water to a boil. Turn the heat to medium and cook, stirring occasionally, until the berries begin to burst, about 12 minutes.

Step 2

Remove from the heat and, using a slotted spoon, transfer the berries to a fine-mesh sieve set over a medium bowl. Using a spoon, gently press the berries to extract their juices. Discard the berries and transfer the liquid back to the pot. Add the sugar, lemon zest, lemon juice, and cinnamon stick and bring to a boil over high heat.

Step 3

Meanwhile, in a small bowl, whisk together the cornstarch and 2 tablespoons of water, then pour the mixture into the boiling liquid. Continue to boil, whisking continuously, until the soup is thick enough to coat the back of the spoon, 3–5 minutes.

Step 4

Discard the cinnamon stick and add the salt. Serve hot, topped with whipped cream.

In a medium pot set over high heat, bring the blueberries and 3 cups of water to a boil. Turn the heat to medium and cook, stirring occasionally, until the berries begin to burst, about 12 minutes.
Remove from the heat and, using a slotted spoon, transfer the berries to a fine-mesh sieve set over a medium bowl. Using a spoon, gently press the berries to extract their juices. Discard the berries and transfer the liquid back to the pot. Add the sugar, lemon zest, lemon juice, and cinnamon stick and bring to a boil over high heat.
Meanwhile, in a small bowl, whisk together the cornstarch and 2 tablespoons of water, then pour the mixture into the boiling liquid. Continue to boil, whisking continuously, until the soup is thick enough to coat the back of the spoon, 3–5 minutes.
Discard the cinnamon stick and add the salt. Serve hot, topped with whipped cream.