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Chilled Czech Blueberry Soup (Boruvkova Polevka Studena)

Chilled Czech Blueberry Soup (Boruvkova Polevka Studena) created by cookiedog

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

Ready In:
2hrs 15mins
Serves:
Units:

ingredients

directions

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

@Brenda.
Contributor
@Brenda.
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"Rich, and on the tart side, this soup is truly refreshing - a great first course for light luncheons, or summer dinners."
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  1. Leslie
    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 :)
    Reply
  2. BABYCOMET3
    it was very tasty but it could have been a little less tart
    Reply
  3. cookiedog
    Chilled Czech Blueberry Soup (Boruvkova Polevka Studena) Created by cookiedog
    Reply
  4. cookiedog
    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!
    Reply
  5. Brenda.
    Rich, and on the tart side, this soup is truly refreshing - a great first course for light luncheons, or summer dinners.
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