Polish blueberry soup - zupa borowkowy - is a refreshing summer soup that can be eaten cold, warm or at room temperature. Although today it has become a "gourmet" offering, it has its roots with Polish farmers who ate it cold as a thirst-quenching lunch when coming in from the fields.
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Makes 4 to 6 servings of Polish Bluberry Soup
Prep Time: 10 minutes
Cook Time: 20 minutes
Ingredients:
- 3 cups blueberries, washed and stemmed
- 6 cups water
- 2 tablespoons cornstarch
- 1/2 cup whole milk
- Sugar to taste
- Cooked kluski egg noodles or croutons
- Sour cream for garnish
Preparation:
- Place blueberries and water in large saucepan. Bring to a boil, reduce heat and simmer until blueberries pop, about 6 to 8 minutes. Remove pot from heat. Puree with an immersion blender or in a conventional blender or food processor.
- Dissolve cornstarch in milk, temper and whisk into hot soup. Sweeten to taste with sugar. Return to heat, bring barely to the boil and simmer 2 minutes, stirring constantly, to cook out the raw cornstarch taste.
- This soup can be served warm, at room temperature or cold. If eating cold, chill soup in an ice bath and refrigerate until ready to serve. Portion kluski noodles (or croutons) into bowls, ladle soup over and add a dollop of sour cream and a sprig of mint, if desired.
