Finnish Blueberry Soup with Semolina Dumplings

Recipe

Finnish Blueberry Soup with Semolina Dumplings

Nordic Delight: Blueberry Soup with Fluffy Semolina Dumplings

4.5 out of 5

Indulge in the flavors of Finnish cuisine with this delightful recipe for Blueberry Soup with Semolina Dumplings. This traditional dish combines the natural sweetness of blueberries with the comforting texture of semolina dumplings, creating a unique and satisfying culinary experience.

Jan Dec
Soup› Meat Soup› Klimppisoppa
European cuisine› Northern European cuisine› Nordic cuisines› Finnish cuisine

Preparation time

20 minutes

Cooking time

20 minutes

Total time

40 minutes

Yields

4 servings

Preparation difficulty

Easy

Suitable for

Vegetarian, Vegan (if using plant-based butter and replacing eggs with a suitable substitute), Gluten-free (if using gluten-free semolina flour)

Allergens

Eggs, Dairy (butter)

Not suitable for

Dairy-free (due to the use of butter), Nut-free (depending on the brand of semolina flour)

Ingredients

Nutrition

  • Calories (kcal / KJ): 280 kcal / 1172 KJ
  • Fat (total, saturated): 8g, 4g
  • Carbohydrates (total, sugars): 51g, 35g
  • Protein: 4g
  • Fiber: 5g
  • Salt: 0.1g

Preparation

  1. 1.
    In a large pot, combine the blueberries, water, sugar, and lemon juice. Bring to a boil over medium heat, then reduce the heat and simmer for 10 minutes.
  2. 2.
    In the meantime, prepare the semolina dumplings. In a mixing bowl, combine the semolina flour, butter, eggs, and salt. Mix until well combined and a soft dough forms.
  3. 3.
    Using wet hands, shape the dough into small balls, approximately 2cm (1 inch) in diameter.
  4. 4.
    Gently drop the dumplings into the simmering blueberry soup. Cook for about 10 minutes or until the dumplings are cooked through and float to the surface.
  5. 5.
    Remove the pot from the heat and let the soup cool slightly before serving. The soup can be enjoyed warm or chilled.

Treat your ingredients with care...

  • Blueberries — If fresh blueberries are not available, frozen blueberries can be used. Thaw them before adding to the soup.
  • Semolina flour — Make sure to use fine semolina flour for the dumplings to achieve the desired texture.

Tips & Tricks

  • For a creamier soup, you can blend a portion of the cooked blueberries before adding the dumplings.
  • Adjust the amount of sugar according to your taste preference and the sweetness of the blueberries.
  • Serve the soup with a dollop of whipped cream or a sprinkle of cinnamon for an extra touch of indulgence.
  • Leftover soup can be stored in the refrigerator for up to 3 days.

Serving advice

Serve the Blueberry Soup with Semolina Dumplings warm or chilled in bowls. Garnish with fresh mint leaves for a pop of color and a hint of freshness.

Presentation advice

To enhance the visual appeal, ladle the blueberry soup into individual bowls and place a few dumplings on top. Drizzle some of the vibrant blueberry soup around the dumplings for an artistic touch.

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