📝 About This Recipe
Blåbärssoppa is a beloved Scandinavian treasure, famously served to weary skiers during the grueling Vasaloppet cross-country marathon. This vibrant, deep-purple soup captures the essence of the Nordic summer with its balance of earthy wild berries, bright lemon, and a whisper of warm spices. Whether served steaming hot on a snowy afternoon or chilled as a refreshing summer dessert, it is a soul-warming staple of Swedish culinary heritage.
🥗 Ingredients
The Fruit Base
- 4 cups Wild Blueberries (Bilberries) (fresh or frozen; wild varieties provide the best color and flavor)
- 4 cups Water (filtered is preferred)
- 1/2 cup Granulated Sugar (adjust based on the sweetness of the berries)
Aromatics & Brightness
- 1 piece Cinnamon Stick (whole)
- 1 teaspoon Lemon Zest (finely grated)
- 1 tablespoon Lemon Juice (freshly squeezed)
- 1/2 teaspoon Vanilla Bean Paste (or pure vanilla extract)
- 1 pinch Salt (to balance the sweetness)
The Thickener (Slurry)
- 1.5 tablespoons Potato Starch (traditional; cornstarch can be substituted if necessary)
- 3 tablespoons Cold Water (for mixing the slurry)
Garnish & Serving
- 1/2 cup Heavy Cream (lightly whipped or as a drizzle)
- 1/2 cup Swedish Almond Macaroons (Mandelbiskvier) (small, crunchy mini-biscuits)
- 4-6 pieces Fresh Mint Leaves (for a pop of color)
👨🍳 Instructions
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1
In a large, non-reactive saucepan or Dutch oven, combine the blueberries, 4 cups of water, and the sugar.
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2
Add the cinnamon stick and the pinch of salt to the pot. Stir gently to combine.
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3
Place the pot over medium-high heat and bring the mixture to a gentle boil, stirring occasionally to ensure the sugar dissolves completely.
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4
Once boiling, reduce the heat to low and let the soup simmer for about 10-12 minutes. The berries should burst and release their deep pigment into the liquid.
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5
Remove the cinnamon stick from the pot and discard it.
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6
Using an immersion blender, pulse the soup a few times. For a rustic feel, leave some berries whole; for a classic smooth soup, blend until completely liquefied.
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7
If you prefer an ultra-silky texture, pour the mixture through a fine-mesh sieve into a clean pot, pressing on the solids to extract all the juice.
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8
Stir in the lemon zest, lemon juice, and vanilla bean paste. Taste the soup and add more sugar if your berries were particularly tart.
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9
In a small bowl, whisk together the potato starch and 3 tablespoons of cold water until smooth to create a slurry.
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10
Remove the soup from the heat momentarily. While whisking the soup constantly, slowly pour in the starch slurry in a thin stream.
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11
Return the pot to the heat and bring it just back to a simmer. As soon as the first bubble breaks the surface and the liquid thickens and clears, remove it from the heat immediately.
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12
Do not let the soup boil for long after adding the potato starch, or the starch bonds will break and the soup will become thin and stringy.
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13
Allow the soup to cool slightly if serving warm, or transfer to a container and chill completely in the refrigerator if serving cold.
💡 Chef's Tips
Always use potato starch rather than cornstarch for the most authentic, translucent, and glossy finish characteristic of Swedish fruit soups. If using frozen berries, do not thaw them beforehand; simply add them straight to the pot to preserve their juice and color. Be careful not to over-boil the soup once the starch is added, as this can result in a gluey texture. If the soup becomes too thick upon cooling, simply whisk in a splash of water or apple juice to reach your desired consistency. For a vegan version, replace the heavy cream garnish with coconut cream or a dollop of oat-based fraiche.
🍽️ Serving Suggestions
Serve hot in mugs after a day of outdoor winter activities for the ultimate Swedish experience. Top with a handful of 'mandelbiskvier' (mini almond macaroons) for a delightful textural crunch. Add a dollop of lightly whipped cream or a scoop of high-quality vanilla bean ice cream for a decadent dessert. Pair with a slice of toasted 'knäckebröd' (Swedish crispbread) spread with salted butter. Serve chilled in glass bowls during the summer, garnished with a few fresh blueberries and a sprig of mint.