Swedish Blueberry Soup (Blåbärssoppa)

blueberry soupThick fruit soups such as blåbärssoppa and rose-hips soup, are typical Swedish cuisine and can be served hot or cold, depending on the season. The Swedes use this delicious concoction for hydration and energy during Vasaloppet (the world’s biggest, longest and oldest ski marathon). What’s it taste like? Some say it is like a liquefied blueberry pie with a touch of cinnamon. I have to agree.




• 4 cups of blueberries fresh or frozen
• 2 quarts of cold water
• ½ cup of sugar
• 1 slice of lemon
• 1 cinnamon stick
• 4 table spoons of corn starch
• ¼ cup of cold water
• ¼ cup of dry sherry




Place blueberries, 2 quarts of cold water, sugar, lemon and cinnamon stick in a large saucepan. Simmer over a low heat for approximately thirty minutes (until fruit becomes soft). Mix the corn starch into the remaining ¼ cup of cold water slowly until smooth and add both the corn starch mixture and sherry into the blueberry liquid. Continue cooking over the heat until the soup has thickened slightly. The soup can be served warm during winter or cold during summer with a dash of whipped cream.


Makes 6 servings.


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2 Responses to “Swedish Blueberry Soup (Blåbärssoppa)”

  • Mike:

    Your recipe is spot-on to satisfy! I reduced the water by a pint as I was out of cornstarch and left out the sherry (for a non-drinker). I had this once in 1975 while camping, and haven’t had it again until now.

    Thanks much!

  • Kathy:

    Just returned from a trip to Sweden where blueberry soup is available by the carton in the grocery store and served for dessert with whipped cream and tiny “Mandel Biskvier” crackers. Can’t wait to make it back here in the states.

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