The Cozy Secret Swedish Skiers Have Been Hiding: Blåbärssoppa (Aka Blueberry Soup)

Okay, so hear me out: breakfast soup. I know how that sounds. I had the same reaction when I first heard about blåbärssoppa—which is basically Sweden's answer to "what if your morning routine included something that tastes like dessert but doesn't make you feel like garbage an hour later?"

This is the traditional Swedish blueberry soup that cross-country skiers drink at the Vasaloppet race, that Swedish grandmothers make for their grandkids, and that you're about to become low-key obsessed with. The Swedes have been making this for literal generations. They drink it hot after skiing. They serve it ice-cold on summer patios. They pour it over ice cream because apparently Sweden just has life figured out in ways the rest of us are still catching up to.

And here's the thing: it's stupidly easy to make. Like, if you can boil water and stir things, you can make this. The traditional version uses potato starch (which gives it this silky texture), but I'm about to show you my version with a roux and chai tea because I'm apparently incapable of leaving well enough alone.

What Makes Blåbärssoppa Different from Regular Dessert

This isn't some Pinterest food blogger's "healthy dessert hack." This is an actual traditional Swedish recipe that's been fueling cross-country skiers, hikers, and tired parents for generations. The genius is in its simplicity—just berries, water, a touch of sugar, and potato starch. That's it. No cream, no eggs, no complicated technique.

The result? A velvety-smooth soup that's naturally packed with antioxidants from blueberries, light enough to drink from a mug, but satisfying enough to serve as dessert. Think of it as the sophisticated European cousin of those sugary fruit cups you packed in elementary school lunches—but infinitely better.

The Authentic Swedish Recipe (That Actually Works)

Here's the real deal recipe that Swedish grandmothers have been making forever. I've tested this dozens of times, and trust me—don't skip the potato starch. Cornstarch will work in a pinch, but potato starch gives you that signature silky texture that makes this soup special.

Serves 4

Ingredients:

• 2 cups fresh or frozen blueberries (frozen works great—sometimes even better)

• 2 cups brewed chai tea (the spices add incredible depth)

• 2-3 tablespoons (25-35g) sugar (start with less; you can always add more)

• 1 small piece lemon peel or squeeze of lemon juice (orange is good too)

• Pinch of salt (yes, really—it brings out the flavor)

• Extra pinch of cinnamon (and cardamom if you didn't use chai)

Roux (if you don't have premade)

• 1 tablespoon butter

• 1 tablespoon all-purpose flour

Instructions:

1. Brew your chai: Start by brewing 2 cups of strong chai tea using loose leaf chai. Trust me on this—the chai spices (cinnamon, cardamom, ginger, cloves) take this from good to "why haven't I been making this my whole life?" If you absolutely can't use Chai you can use 2 cups water and whatever warming spices you can dig up (cinnamon, cardamom etc.)

2. Make your roux: In a small saucepan over medium heat, melt the butter. Add the flour and whisk constantly for 1-2 minutes until it forms a smooth paste and smells slightly nutty. Don't let it brown—you want a blonde roux here. (See the roux guide at the bottom if this is new to you!)

3. Build the soup: Slowly whisk in your chai tea, a little at a time, until smooth. This is where the magic happens—the roux and chai blend into this velvety base. Add the blueberries, sugar, lemon peel, and salt. Bring to a gentle boil, then reduce to a simmer for 5-10 minutes until the berries soften and burst, and the color deepens to that gorgeous dark purple.

4. Let it thicken: The roux will do its magic as the soup simmers. If it's not thick enough for your liking after 10 minutes, let it simmer a bit longer—the roux thickens more as it cooks. You want it to coat the back of a spoon.

5. Taste and adjust: Add more sugar if you like it sweeter, or a splash more lemon if you want brightness. Sometimes I add an extra pinch of cinnamon here if I'm feeling it.

6. Serve your way:

   • Hot in mugs for winter coziness

   • Chilled in bowls for summer refreshment

   • Over vanilla ice cream (life-changing)

   • With a splash of cream or milk

   • Alongside Swedish thin pancakes (pannkakor)

The Tools That Make This Effortless

You don't need a fancy kitchen to make this, but the right tools make it even easier. After making this recipe more times than I can count, here's what I reach for:

The pot: You need something that distributes heat evenly—no hot spots that burn the berries. A quality medium saucepan or small Dutch oven works perfectly. I love using my enameled cast iron for this because it goes from stovetop to fridge if I'm making it ahead.

For mixing the starch: A small bowl and whisk are essential. Those lumps in potato starch are sneaky, and you want that slurry completely smooth. A simple stainless steel whisk makes quick work of it.

Storage containers: If you're making this for the week (smart move), grab some glass storage containers that go from fridge to microwave. Mason jars work beautifully too—they're perfect for packing in lunch bags or keeping in the fridge for afternoon snacks.

Optional but awesome: An immersion blender if you want your soup perfectly smooth without any berry chunks. I usually skip this because I like a little texture, but it's a game-changer if you're serving it to kids who are weird about "bumpy" foods.

Pro Tips from Countless Batches

On frozen vs. fresh berries: Frozen is actually fantastic for this recipe. They're flash-frozen at peak ripeness, they're available year-round, and they break down beautifully. Plus, you can keep bags of frozen blueberries in your freezer and make this on a whim.

The sugar question: Traditional recipes aren't overly sweet. Start conservative and add more at the end. The berries themselves contribute natural sweetness that varies by batch. As I mentioned, I prefer to use brown sugar but thats totally up to you.

The spice situation: Cardamom is the traditional Swedish choice, and it's what transforms this from "berry water" to "sophisticated dessert soup." If you've never cooked with whole cardamom pods or ground cardamom, this is your moment. Cinnamon works too, but cardamom is the authentic move. I opt for BOTH! Make it so warm and Christmasy.

Texture control: Want it thicker? Add another tablespoon of potato starch (mixed with water). Want it thinner? Add more water at the start. This recipe is forgiving.

How Swedes Actually Eat This

In Sweden, blåbärssoppa is everywhere. They pour it into thermoses for cross-country skiing (it provides quick energy and hydration). They serve it chilled at summer cottages. They drizzle it over ice cream for a fancy-but-easy dessert. Kids drink it as an after-school snack.

The genius is its versatility. Make a big batch on Sunday, and you've got:

• Breakfast parfait base (layer with yogurt and granola)

• Afternoon pick-me-up (warm in a mug)

• Dessert sauce (over vanilla ice cream or pound cake)

• Smoothie addition (frozen soup cubes blend beautifully)

Why This Recipe Works for Modern Life

In our house, this has become the go-to when I want something sweet but don't want to feel terrible afterward. It's got the antioxidants from blueberries, minimal added sugar compared to most desserts, and it's naturally gluten-free and vegan (if you skip the dairy additions).

Plus—and this is crucial—it takes about 20 minutes start to finish. That's less time than driving to get frozen yogurt and infinitely more impressive when you tell people you made "traditional Swedish fruit soup."

The Bottom Line

Stop what you're doing and make this recipe. Seriously. Whether you're looking for a cozy winter drink, a refreshing summer dessert, or just want to impress people with your international cooking repertoire, blåbärssoppa delivers.

Make it once using the traditional method, then get creative. Add a splash of vanilla extract. Try it with mixed berries. Experiment with honey instead of sugar. The Swedish grandmothers might raise an eyebrow, but they'd also probably approve of you making soup on a random Tuesday.

And hey, if you want to feel extra authentic, make a batch before your next hike. Pour it into a insulated thermos, pack some crispy cookies, and channel your inner Swedish skier. No 56-mile race required.

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How to Make a Perfect Roux (Because Everyone Should Know This)

If you've never made a roux before, don't stress—it's literally just butter and flour cooked together. This is the foundation of countless sauces, gravies, and soups, and once you nail it, you'll feel like a legit chef.

What is a roux? A roux is equal parts fat (usually butter) and flour cooked together to create a thickening agent. It's what gives soups and sauces body without that weird starchy texture you get from cornstarch.

The Basic Technique:

1. Melt your butter in a pan over medium heat

2. Add an equal amount of flour (1 tablespoon butter = 1 tablespoon flour)

3. Whisk constantly for 1-3 minutes until smooth and combined

4. Cook to your desired color:

   • White roux (30 seconds-1 minute): Barely cooked, subtle flavor - use for béchamel, cream sauces

   • Blonde roux (2-3 minutes): Slightly nutty, golden - perfect for this blueberry soup, lighter gravies

   • Brown roux (5-10 minutes): Deep, toasty flavor - great for gumbo, darker gravies

Pro Tips:

• Use a whisk, not a spoon—it prevents lumps

• Don't walk away—roux can go from perfect to burned in seconds

• If it smells burned or turns dark brown when you want blonde, toss it and start over

• When adding liquid, add it slowly while whisking to prevent lumps

• Room temperature or cool liquids work best (hot liquid can cause splattering)

Why roux instead of cornstarch? Roux creates a smoother, more velvety texture and adds a subtle richness. Cornstarch can taste chalky and breaks down if you reheat it. Plus, once you know how to make a roux, you can thicken literally anything—gravy, mac and cheese, soup, you name it.

Now you have an actual cooking skill to flex at dinner parties. You're welcome.

I freeze my roux in these cute molds

Get these heart molds!

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