Chilled Czech Blueberry Soup Boruvkova Polevka Studena
Transport yourself to the lush berry fields of Eastern Europe with Chilled Czech Blueberry Soup, or Borůvková Polévka Studená, a refreshing and unique summer treat. This velvety soup showcases the natural sweetness of fresh blueberries, subtly enhanced with a hint of lemon juice and aromatic ground cinnamon. Thickened with a silky cornstarch slurry and finished with heavy cream, it strikes a perfect balance between rich and light, making it a delightful choice for warm weather dining. Quick to prepare, this dessert soup chills to perfection in the refrigerator, offering a stunning, jewel-toned dish that’s as visually captivating as it is flavorful. Serve it in elegant bowls or glasses, garnished with fresh mint leaves for a touch of sophistication. Ideal for dinner parties or a soothing midday indulgence, this traditional Czech recipe is a must-try for lovers of international cuisine and seasonal ingredients.
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Recipe Information
Ingredients
- 500 grams fresh blueberries
- 50 grams granulated sugar
- 750 ml water
- 1 tablespoon lemon juice
- 0.5 teaspoons ground cinnamon
- 1 tablespoon cornstarch
- 125 ml heavy cream
- 5 leaves fresh mint leaves (optional, for garnish)
Instructions
Rinse the blueberries under cold water and set aside.
In a medium saucepan, combine the blueberries, water, granulated sugar, lemon juice, and ground cinnamon. Stir well to combine.
Place the pan over medium heat and bring the mixture to a gentle simmer. Allow it to cook for 10 minutes, stirring occasionally, until the blueberries have softened and released their juices.
Remove the pan from heat and blend the mixture until smooth using an immersion blender or by transferring it to a countertop blender. If you prefer a chunkier soup, leave some berries whole.
Return the blended soup to the saucepan (if blended externally) and place over low heat. In a small bowl, mix the cornstarch with 2 tablespoons of water to create a smooth slurry.
Slowly pour the cornstarch slurry into the soup, whisking continuously. Cook for 2-3 minutes, or until the soup has slightly thickened.
Remove the soup from the heat and allow it to cool to room temperature. Once cooled, transfer the soup to the refrigerator to chill for at least 2 hours.
Before serving, stir in the heavy cream to add richness and create a creamy texture.
Ladle the chilled soup into bowls or glasses and garnish with fresh mint leaves, if desired. Serve immediately and enjoy!
Nutrition Facts
Calories |
929 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 43.4 g | 56% | |
| Saturated Fat | 25.3 g | 127% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 125 mg | 42% | |
| Sodium | 69 mg | 3% | |
| Total Carbohydrate | 130.6 g | 47% | |
| Dietary Fiber | 13.1 g | 47% | |
| Total Sugars | 101.1 g | ||
| Protein | 3.6 g | 7% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 94 mg | 7% | |
| Iron | 1.6 mg | 9% | |
| Potassium | 414 mg | 9% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
