Finnish Semolina Porridge and Blueberry Soup (Mannapuuro ja Mustikkakeitto) recipe

Name: Finnish Semolina Porridge and Blueberry Soup (Mannapuuro ja mustikkakeitto) recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Cuisine: Finnish
Ingredients: 2 cups water; 1 ¼ cup blueberries (about 200 g); 3 tablespoons sugar; ¼ cup water, cold; 2 tablespoons cornstarch; 4 cups milk; ½ cup semolina / cream of wheat; ½ teaspoon salt

June 5, 2024

Finnish Semolina Porridge and Blueberry Soup (Mannapuuro ja Mustikkakeitto) recipe - Feels like Finland

The creamy semolina porridge with cold blueberry soup is the best food for a hot day! You can enjoy them both straight from the fridge, perfect!

This classic, tasty Finnish dish can be eaten all day, as a snack, light lunch, dessert or breakfast.

Finnish semolina porridge is simple and easy to make. Only thing to look after is to make sure that the porridge does not burn while simmering, so it needs to be stirred occasionally.

This Blueberry soup is not to be mixed with Blueberry Kissel ("Kiisseli" in Finnish). Finnish Kiisseli otherwise similar but is a lot thicker and strechy, and eaten as a main dessert, possibly with some whipped cream on top for festive occasions.

Kiisseli and berry soups are made with various berries. So you can make them e.g. with strawberries, raspberries, or even combine berries if you wish.

You can even use your favorite juice instead of berries and it will taste good (I tested!)

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Finnish Semolina Porridge and Blueberry Soup (Mannapuuro ja mustikkakeitto) recipe

Rated 5.0 stars by 2 users

Cuisine

Finnish

Servings

Prep Time

10 minutes

Cook Time

20 minutes

A heavenly combination on a hot day! Creamy and slightly salty porridge with sweet blueberry soup.. just melts in your mouth.

This really is a taste match made in heaven!

You'll need to try this as soon as possible, 100% recommendable! (please review above if you like my recipe!)

Ingredients

Blueberry Soup

2 cups water
1 ¼ cup blueberries (about 200 g)
3 tablespoons sugar
¼ cup water, cold
2 tablespoons cornstarch

Semolina Porridge

4 cups milk
½ cup semolina / cream of wheat
½ teaspoon salt

Directions

Blueberry Soup

Bring the water to boil in a pan/kettle.
Add sugar and blueberries and stir until the sugar dissolves.
Let boil for 10 minutes.
Crush the blueberries with the help of a strainer to another dish.
Store the blueberry extras (skins, seeds etc) to the fridge and enjoy later with yogurt or porridge.
Pour the blueberry liquid back to the pan.
Mix cold water and cornstarch and add it to the pan, stirring.
Stir and let boil for 2-3 minutes.
Let the soup cool down, and add sugar on top before putting it to the fridge (to prevent a skin)

Semolina Porridge

Bring the milk to boil (use a teflon pan to avoid burns)
Add semolina, whisking
Bring to boil and let it simmer for 10 min, stirring occasionally.
Add salt, stir and taste.
Enjoy warm or lukewarm, or cold from the fridge, with cold blueberry soup.

Recipe Video

Recipe Note

Finns also like to drink the blueberry soup as such, without anything else. This kind of berry and fruit soups are widely available in Finland in supermarkets. Try this easy recipe and you might love it too.

Healthy and delicious - what more can you wish for? Well it looks good too!

In Finland, usually potato starch is used instead of cornstarch, but because it's not available in many countries, I made this recipe with cornstarch.

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