Best Chilled Czech Blueberry Soup Boruvkova Polevka Studena Recipes

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CHILLED CZECH BLUEBERRY SOUP (BORUVKOVA POLEVKA STUDENA)



Chilled Czech Blueberry Soup (Boruvkova Polevka Studena) image

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

Provided by Brenda.

Categories     Berries

Time 2h15m

Yield 4 serving(s)

Number Of Ingredients 7

3 cups blueberries
4 cups water
1 pinch salt
1 tablespoon sugar
1 1/2 cups sour cream
3 tablespoons flour
1/8 teaspoon cinnamon

Steps:

  • 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.

Nutrition Facts : Calories 280.3, Fat 18.5, SaturatedFat 11.3, Cholesterol 38, Sodium 90.4, Carbohydrate 27.1, Fiber 2.8, Sugar 14.1, Protein 4.1

BLUEBERRY SOUP



Blueberry Soup image

The yogurt gives the soup its creamy texture, and the cinnamon gives it a wonderful aroma. Substituting fresh blueberries when they are in season makes this even better, though frozen work just fine.

Provided by SJG3483

Categories     Dessert

Time 5m

Yield 4-6 serving(s)

Number Of Ingredients 5

2 cups plain yogurt
1 cup frozen blueberries, thawed
2 cups orange juice (or apple juice)
1 tablespoon honey
1/2 teaspoon cinnamon

Steps:

  • Blend all ingredients in a food processor except blueberries.
  • Fold in blueberries.
  • Serve chilled.

HEALTHY BLUEBERRY SOUP



Healthy Blueberry Soup image

Make and share this Healthy Blueberry Soup recipe from Food.com.

Provided by cowbells27

Categories     Berries

Time 12m

Yield 4 serving(s)

Number Of Ingredients 6

1 pint blueberries (I use frozen ones from Trader Joes)
2 cups water
1/4 cup sugar
1 tablespoon flour (or 1 tablespoon use 1 tsp. cornstarch mixed with a bit water)
2 slices lemon peel (must be organic, otherwise I use 1 T. lemon juice)
salt

Steps:

  • Place all the ingredients into a pan.
  • Bring to a boil, and boil for 1 or 2 minutes.
  • Cool.
  • Refrigerate overnight.

Nutrition Facts : Calories 97.7, Fat 0.3, Sodium 4.5, Carbohydrate 24.7, Fiber 1.8, Sugar 19.9, Protein 0.8

QUICK CHILLED BLUEBERRY SOUP



Quick Chilled Blueberry Soup image

When I serve this fruit soup on a warm summer evening, my guests are always delighted. Compliments abound for this sweet and creamy meal starter.

Provided by Taste of Home

Categories     Lunch

Time 20m

Yield 6 servings.

Number Of Ingredients 6

4 cups fresh or frozen blueberries
3 cups water
2/3 cup sugar
1/4 teaspoon ground allspice
2 cups plain yogurt
Sour cream or additional yogurt, optional

Steps:

  • In a large saucepan, combine the blueberries, water, sugar and allspice. Bring to a boil, stirring occasionally. Remove from the heat. , In batches, process blueberry mixture and yogurt until smooth. Cover and refrigerate until chilled. Serve with sour cream or yogurt if desired.

Nutrition Facts : Calories 188 calories, Fat 3g fat (2g saturated fat), Cholesterol 10mg cholesterol, Sodium 36mg sodium, Carbohydrate 40g carbohydrate (35g sugars, Fiber 2g fiber), Protein 3g protein.

COLD BLUEBERRY "SOUP"



Cold Blueberry

Perfect for a hot summer day, the combination of blueberries, melon, and spices make this a refreshing treat. This recipe easily doubles to serve a larger crowd. Adjust the seasonings to your taste; consider adding a little cinnamon for a change as well. I hope you enjoy this recipe, and I'd love to hear your feedback. Thank you!

Provided by withaneff

Categories     Berries

Time 10m

Yield 4 serving(s)

Number Of Ingredients 7

1 pint approx. 12 oz blueberries
1/2 honeydew melon
1 cup nonfat yogurt (plain or vanilla, I use plain to keep it lower in sugar)
1 cup orange juice (or orange juice blend, such as orange-mango)
1/2 tablespoon vanilla (if using plain yogurt)
2 teaspoons ginger
1/2 teaspoon nutmeg

Steps:

  • Cut honeydew into small chunks that your blender or food processor can handle.
  • Place all ingredients in a blender or food processor (or use an immersion blender) and puree until the only solids that remain are blueberry skins.
  • Strain mixture using a mesh strainer or similar device. I generally strain the entire batch twice to get rid of the majority of the blueberry skin pieces.
  • Refrigerate for at least one hour before serving; I like to chill it overnight.
  • Serve "plain" as is, with a dollop of yogurt or sour cream, and/or garnish with a few whole blueberries.
  • Enjoy!

Nutrition Facts : Calories 171.2, Fat 0.8, SaturatedFat 0.3, Cholesterol 1.2, Sodium 77.8, Carbohydrate 37.4, Fiber 3.4, Sugar 30.6, Protein 5.5

POLISH/CZECH BLUEBERRY BUNS



Polish/Czech Blueberry Buns image

We went over for dinner at a Polish friend's house and they served these for dinner. They are fluffy, lightly sweetened buns of steamed dough filled with blueberries. When I investigated the recipe, all I could find was a Czech version. I tweaked it to be just like my Polish friend's recipe. I hope you like it! You need a steamer for this. This recipe looks wildy complicated, but it really isn't...just try it once- I could eat 10 of these things!

Provided by Codychop

Categories     Yeast Breads

Time 3h

Yield 14 buns

Number Of Ingredients 10

2 1/2-3 cups all-purpose flour
3/4 cup skim milk
4 tablespoons sugar
1 tablespoon yeast (or 1 envelope instant rise yeast)
1 egg
1 teaspoon salt
2 tablespoons vegetable oil
1 cup blueberries
melted butter
cinnamon sugar

Steps:

  • Mix together all dry ingredients in bowl of stand mixer.
  • Mix together milk, egg, and oil in 2 cup measure, add to flour mixture.
  • Knead using dough hook until a very sticky dough forms.
  • Scrape sown the sides of the bowl several times during kneading.
  • Scrape down the bowl to 'neaten up' the dough ball and let rest/rise in a VERY LOW oven, the lowest possible setting-- for 1 hour-- or until double in bulk.
  • Pinch off golf ball sized lumps of dough with floured hands and flatten into a disc, wrap about 6-8 blueberries in the dough, pinching it together, forming a neat ball. Place in steamer (I placed mine on squares of wax paper- don't know if this is absolutely necessary).
  • Let rise again in low oven for about 20-30 minute.
  • Steam over boiling water for 8 minutes.
  • Spoon over some melted butter and cinnamon sugar-- enjoy!

Nutrition Facts : Calories 131.4, Fat 2.6, SaturatedFat 0.4, Cholesterol 15.4, Sodium 179.9, Carbohydrate 23.2, Fiber 1, Sugar 4.7, Protein 3.7

CHILLED BLUEBERRY SOUP



Chilled Blueberry Soup image

Provided by Victoria Granof

Categories     Soup/Stew     Blender     Yogurt     Blueberry     Orange     White Wine     Summer     Chill     Boil     Cookie

Yield Makes 6 servings

Number Of Ingredients 5

1/2 cup sugar
Juice of 1 orange (or 1/4 cup store-bought orange juice)
1 cup fruity white wine (or white grape juice)
2 cups fresh blueberries (or frozen ones, thawed, with their juice)
1 cup plain yogurt

Steps:

  • 1. In a deep saucepan, bring the sugar, orange juice, wine or grape juice, and 1 cup water to a boil. Boil for 1 minute, stirring.
  • 2. Add the berries and cook 1 minute more.
  • 3. Remove from heat and let cool completely.
  • 4. Purée the mixture, strain it through a fine sieve, and chill. Pour it into bowls and swirl in the yogurt just before serving.

POLISH BLUEBERRY SOUP WITH APRICOT COMPOTE



Polish Blueberry Soup With Apricot Compote image

Oh this cold soup is so good. You can substitute nectarines or peaches for the apricots. Easy to make too

Provided by MarraMamba

Categories     Fruit

Time 1h

Yield 4-6 serving(s)

Number Of Ingredients 8

750 g blueberries
600 ml water
150 g soft brown sugar
3 tablespoons plain flour
300 ml sour cream
1/2 teaspoon salt
750 g apricots, stoned
150 g soft brown sugar

Steps:

  • First make the compote. Place the apricots and sugar in a pan over a low heat for about 45 minutes. Stir now and then very gently, so that the apricots remain relatively whole. Transfer to a bowl, cool and chill in the refrigerator.
  • While the compote is simmering, place the blueberries (reserving a few for garnish), water and sugar in a saucepan. Simmer over medium heat for 10 minutes, stirring occasionally.
  • Mix the flour, sour cream and salt in a bowl and whisk until smooth. Pour in one cup of the hot blueberry mix and whisk vigorously.
  • Now add the mixture to the simmering blueberries, stir well and continue to simmer for 10 minutes until the soup thickens.
  • Blend in a food processor until smooth. Transfer to a bowl and leave to cool with cling film resting on the surface to prevent a skin forming. Chill until serving.
  • Serve the blueberry soup chilled, garnished with whole blueberries and a blob of compote in the middle of each bowl. Enjoy the remaining compote with yogurt.

Nutrition Facts : Calories 629.6, Fat 13.8, SaturatedFat 7.4, Cholesterol 32.8, Sodium 370.7, Carbohydrate 129.1, Fiber 8.5, Sugar 112.2, Protein 6

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