Ruispuuro with Mustikkakeitto
A hearty and traditional Finnish breakfast or dessert, combining dense rye porridge with a sweet and tangy blueberry soup. Ruispuuro, made from rye flour, is a staple in Finnish cuisine, providing sustained energy, while mustikkakeitto offers a burst of berry flavor.
🧂 Ingredients
- 2 dl Rye flour
- 8 dl Water
- 1 tsp Salt
- 400 g Frozen blueberries
- 1 dl Sugar(or to taste)
- 2 dl Water(for mustikkakeitto)
- 1 tbsp Potato starch or cornstarch
- 1 dl Cream or milk(optional, for serving)
👨🍳 Instructions
- 1
For the Ruispuuro: In a saucepan, whisk together rye flour, 8 dl of water, and salt until smooth.
💡 Tip: Ensure there are no lumps of rye flour. - 2
Cook over medium heat, stirring constantly, until the porridge thickens. This should take about 15-20 minutes.
⏱️ 15-20 minutes💡 Tip: Keep stirring to prevent sticking and ensure even cooking. - 3
For the Mustikkakeitto: In a separate pot, combine frozen blueberries, 2 dl of water, and sugar.
- 4
Bring the blueberry mixture to a boil, then reduce heat and simmer for about 5 minutes.
⏱️ 5 minutes - 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.
💡 Tip: This will thicken the soup. - 6
Cook for another 1-2 minutes until the soup has thickened. Remove from heat.
⏱️ 1-2 minutes - 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.
💡 Pro Tips
- ✓Rye flour can be prone to sticking, so constant stirring is key.
- ✓The consistency of the porridge can be adjusted by adding more or less water.
- ✓Mustikkakeitto can be served warm or chilled.
- ✓For a smoother porridge, you can sieve it after cooking.
🔄 Variations
- Add a pinch of cardamom to the rye porridge for extra flavor.
- Use other berries like raspberries or lingonberries for the soup.
- Serve the porridge with a dollop of yogurt or quark instead of cream.