Chilled Czech Blueberry Soup (Boruvkova Polevka Studena)

Total Time
2hrs 15mins
Prep 15 mins
Cook 2 hrs

Rich, and on the tart side, this soup is truly refreshing - a great first course for light luncheons, or summer dinners.

Ingredients Nutrition


  1. Boil 2 cups of blueberries in the water. Stir in salt, cinnamon, and sugar. Remove from heat.
  2. Whip flour into the sour cream, then whip both into the hot liquid.
  3. When well blended, return the pot to the heat and bring to a boil. Reduce heat and stir until thickened.
  4. Remove from heat, stir in another 1/2 cup of blueberries, and chill in refrigerator.
  5. When ready to serve, stir in the remaining 1/2 cup of blueberries and ladle into bowls.
  6. Cooking time includes chill time.


Most Helpful

This really was a very different recipe for my family to try, but am I ever glad we did! I used fresh wild Canadian Blueberries....the little tiny tart ones and it was just delicious! The smooth texture, the hint of cinnamon and the wild blueberries made this a wonderful treat. My 7 year old ate 2 bowls for breakfast LOL! Thanks for posting this delicious and different dish. Made for ZWT 4 :)

~Leslie~ June 05, 2008

it was very tasty but it could have been a little less tart

BABYCOMET3 December 13, 2007

I loved the cinnamon with the blueberries- not overwhelming but it was just enough to make you wonder! I used light-sour cream and frozen blueberries.The color was beautiful and I appreciated being able to make it in advance! This would be great on a warm summer day!

cookiedog November 13, 2006

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