👨‍🍳 作り方

1. 1

   For the Ruispuuro: In a saucepan, whisk together rye flour, 8 dl of water, and salt until smooth.

   💡 プロのコツ: Ensure there are no lumps of rye flour.
2. 2

   Cook over medium heat, stirring constantly, until the porridge thickens. This should take about 15-20 minutes.

   ⏱️ 15-20 minutes

   💡 プロのコツ: Keep stirring to prevent sticking and ensure even cooking.
3. 3

   For the Mustikkakeitto: In a separate pot, combine frozen blueberries, 2 dl of water, and sugar.

4. 4

   Bring the blueberry mixture to a boil, then reduce heat and simmer for about 5 minutes.

   ⏱️ 5 minutes
5. 5

   In a small bowl, whisk the potato starch (or cornstarch) with a little cold water to form a slurry. Stir this slurry into the simmering blueberries.

   💡 プロのコツ: This will thicken the soup.
6. 6

   Cook for another 1-2 minutes until the soup has thickened. Remove from heat.

   ⏱️ 1-2 minutes
7. 7

   Serve the warm Ruispuuro in bowls, topped with a generous amount of the warm Mustikkakeitto. Add a splash of cream or milk if desired.