AI-generated image
Blåbärssoppa
Blåbärssoppa: Swedish bilberry soup, drunk warm or cold for breakfast
Swedes have drunk blåbärssoppa for generations, warm on a winter morning and cold from a cup after the Vasaloppet ski race, where skiers are handed it at every station. It is a thin, deep purple soup of bilberries or blueberries, sweetened and thickened just enough with potato starch to coat the tongue. The common mistake is boiling the soup after adding the starch: it turns stringy and then thins out again, so take it off the heat as soon as it thickens. Chef's tip: wild bilberries give a far deeper colour and flavour than cultivated blueberries, and frozen ones work perfectly.
- Total time
- 15 min
- Difficulty
- easy
- Serves
- 4
Ingredients
- 10 ½ oz bilberries or blueberriesfresh or frozen
- 3 ¼ cups water
- 2 ½ oz sugar
- 1 tbsp lemon juice
- 2 tbsp potato starch
- 4 tbsp cold water
Shop this recipe on Amazon
What you'll need
Spices & pantry
Fresh ingredients (1)
Links open Amazon in a new tab. As an Amazon Associate, WhatToEat.Today earns from qualifying purchases.
Method
0/5 doneStep 1: Put 10 ½ oz bilberries or blueberries, 3 ¼ cups water and 2 ½ oz sugar in a saucepan, bring to the boil over a medium heat and simmer for 5 minutes until the berries burst.
7 minStep 2: Crush lightly with a potato masher or blend for a smoother soup. Stir in 1 tbsp lemon juice.
Step 3: Mix 2 tbsp potato starch with 4 tbsp cold water until smooth. Take the pan off the heat and pour in the starch mixture in a thin stream, stirring all the time.
Step 4: Return to a low heat for 1 minute, stirring, just until the soup thickens and turns glossy; do not let it boil.
1 minStep 5: Serve warm in cups, or chill and drink cold. Keeps 3 days in the fridge.
Nutrition per serving
- Calories
- 110 kcal
- Protein
- 1 g
- Carbs
- 26 g
- Fat
- 0 g
- Fibre
- 3 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does blåbärssoppa take?
- About 15 minutes in total: 5 minutes to prepare and 10 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegan?
- Yes. It has no meat, fish, dairy or eggs.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- What can I use instead of sugar?
- Caster sugar, same amount.
- What can I use instead of lemon juice?
- Lime juice, same amount.
Reviews
No reviews yet. Be the first to cook it.
Rate this recipe
Sign in to rate and review this recipe.
You might also like
Soto Banjar
Along the rivers of Banjarmasin in South Kalimantan, breakfast often means soto Banjar eaten at a wooden riverside warung, sometimes after a dawn trip to the floating market. Unlike the turmeric sotos of Java, this broth is pale and clear, perfumed with the sweet spices that traders brought up the river centuries ago: cinnamon, cloves, star anise, cardamom and nutmeg. Shredded chicken, glass noodles, carrot and a boiled egg go into the bowl with rice cakes, and lime and a little chilli sharpen it at the table. Chef's tip: toast the whole spices in the pan for a minute before the paste goes in; it brings out their sweetness without the dusty edge of ground spice.
Indonesian
Sopa da pedra
Almeirim, a market town in the Ribatejo, is the capital of this soup; its restaurants serve it every day, and each bowl arrives with a clean stone at the bottom, after the folk tale of a friar who 'made soup from a stone' by talking villagers into giving him everything else. This is a pork soup: red kidney beans simmer with chouriço, morcela blood sausage and a piece of pork belly, then potatoes, carrots and coriander finish it into a thick, hearty bowl. Chef's tip: cook the sausages whole and slice them at the end, so they stay juicy and don't turn the broth greasy.
Portuguese
Miso soup
Miso soup (味噌汁) is drunk every day in homes all over Japan, at breakfast as well as dinner, beside a bowl of rice. The base is dashi; this vegan version uses kombu and dried shiitake instead of bonito, which gives it a deep, rounded flavour. Silken tofu and wakame seaweed are the classic fillings. It takes ten minutes; just remember not to boil the miso. Chef's tip: add the miso at the very end and never let it boil. Boiling kills the miso's fresh, fermented aroma; Japanese cooks say the soup should only 'smile', with the surface barely trembling.
Japanese