Blåbärssoppa (Swedish Blueberry Fruit Soup) A warm-or-chilled, sweet and slightly thickened fruit soup made traditionally from bilberries (Nordic wild blueberries). It’s enjoyed as breakfast, a warming winter drink, or a dessert-style soup.

 

Here’s a clean, easy, and authentic overview of Blåbärssoppa (Blueberry Soup) — a beloved Nordic classic 💙

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🌿 Ingredients

(Serves 3–4)

• 3 cups bilberries or blueberries (fresh or frozen)

• 1½ cups (350 ml) water

• ½ cup (100 g) sugar — adjust to taste

• 2 tbsp potato starch or cornstarch (for thickening)

• 1 tbsp lemon juice (optional, enhances flavor)

• Pinch of salt

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🍲 Directions

1. Combine berries + water in a saucepan.

2. Simmer gently 5–10 minutes until berries soften.

3. Stir in sugar until dissolved.

4. Mix starch with a splash of cold water → smooth slurry.

5. Add slurry to pot while stirring; cook 1–2 minutes until lightly thickened.

6. Add lemon juice + pinch of salt, taste, adjust sweetness.

7. Serve hot or chilled!

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🍽️ Serving Ideas

• As soup with oatmeal or porridge

• Warm drink in winter (like a berry tea but thicker)

• Chilled as a summer snack or dessert

• Top with vanilla ice cream, whipped cream, or a spoon of yogurt

• With Swedish pancakes (plättar) — chef’s kiss!

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📝 Tips & Variations

• Potato starch gives a smoother, traditional texture than cornstarch.

• You can strain after cooking for a smooth, velvety version.

• Add a cinnamon stick while simmering for a winter twist.

• For a vegan version: It's already vegan if served as-is.

• Make ahead and chill: keeps 2–3 days in fridge.

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If you'd like, I can also make a printable recipe card or provide the nutrition info per serving. Want me to format it like a cookbook page?

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