Kiisseli – Finnish Sweet Berry Soup

Where Finland might lack in exotic fruit they certainly have an abundance of wild berries. Most kids grow up helping their mums and dads picking berries of all sorts: wild blueberries, lingonberries, cloudberries – all available for everyone to pick for free.

This berry soup is probably one of the most common desserts in Finland, and can be made using frozen berries. In my family mum would often make this soup using frozen strawberries and we would have it with rice porridge as a light meal. It’s a real breeze to make so even if you’re short on time, this is one dessert you can whip up in a matter of minutes!

Step-by-Step Instructions to Making Kiisseli – Finnish Sweet Berry Soup

1. Heat the berries

The frozen berries, water, and sugar go into a medium saucepan. The pan should be set over medium-high heat until the liquid reaches a boil. Try not to stir too much at this stage, especially with softer berries such as raspberries or strawberries, since they can break down and turn the soup cloudy.

2. Make the starch slurry

In a small bowl, the potato starch or cornstarch is stirred with 2 tablespoons cold water until no dry starch remains. The mixture should look like thin paste. If it feels stiff or clumpy, the extra tablespoon of cold water can be added.

3. Thicken the soup

Once the berry mixture has reached a boil, the heat should be lowered. The starch slurry is poured into the saucepan in a thin stream while the soup is stirred at the same time. This helps prevent small starch lumps from forming.

4. Let it bubble once

The soup needs to return to a brief bubble after the starch goes in. As soon as it thickens and a few bubbles appear, the pan comes off the heat. Long boiling after adding potato starch can make the texture stringy or dull.

5. Cool or eat warm

The soup can be ladled into bowls while warm, or cooled to room temperature and then chilled. It is often eaten with porridge, rice pudding, yogurt, or a splash of milk. On its own, it works as a modest fruit dessert.

Recipe Notes and 101 Guide

Potato starch gives the most Finnish-style texture. It thickens with a clear, glossy finish and keeps the soup closer to the traditional version. Cornstarch works, but the result may look a bit cloudier.

Frozen mixed berries are fine here. Bilberries, blueberries, raspberries, red currants, black currants, strawberries, and lingonberries all work. A mix with tart berries usually gives better balance than only sweet berries.

Do not add starch directly to the hot soup. It needs to be mixed with cold water first, or it will clump on contact.

The soup thickens more as it cools. For a thinner version, reduce the starch to 2 tablespoons. For a spoonable dessert, use the full 3 tablespoons.

The sugar amount can be adjusted depending on the berries. Currants and lingonberries may need a little more. Strawberries and blueberries may need less.

For a smoother soup, the berries can be strained before thickening. For a more rustic version, they stay in the pan.

Finnish Berry Soup – Kiisseli with Mixed Berries

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• Author: Maria Laitinen
• Total Time: 13 minutes
• Yield: Serves 4

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Description

Finnish berry soup, or kiisseli, sits somewhere between a fruit soup and a loose pudding. It is made by heating berries with water and sugar, then thickening the liquid with potato starch. In Finland, it is often eaten cold or warm with porridge, rice pudding, yogurt, or on its own after dinner. The texture should be pourable, not set like jelly, and the berries should still taste like berries rather than jam.

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Ingredients

Units USM Scale 1x2x3x

• 2 1/2 cups mixed frozen berries (400 g)
• 2 cups water (500 ml)
• 1/4 cup granulated sugar (50 g)
• 3 tablespoons potato starch or cornstarch
• 2-3 tablespoons cold water

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Instructions

1. Heat the berries

The frozen berries, water, and sugar go into a medium saucepan. The pan should be set over medium-high heat until the liquid reaches a boil. Try not to stir too much at this stage, especially with softer berries such as raspberries or strawberries, since they can break down and turn the soup cloudy.

2. Make the starch slurry

In a small bowl, the potato starch or cornstarch is stirred with 2 tablespoons cold water until no dry starch remains. The mixture should look like thin paste. If it feels stiff or clumpy, the extra tablespoon of cold water can be added.

3. Thicken the soup

Once the berry mixture has reached a boil, the heat should be lowered. The starch slurry is poured into the saucepan in a thin stream while the soup is stirred at the same time. This helps prevent small starch lumps from forming.

4. Let it bubble once

The soup needs to return to a brief bubble after the starch goes in. As soon as it thickens and a few bubbles appear, the pan comes off the heat. Long boiling after adding potato starch can make the texture stringy or dull.

5. Cool or eat warm

The soup can be ladled into bowls while warm, or cooled to room temperature and then chilled. It is often eaten with porridge, rice pudding, yogurt, or a splash of milk. On its own, it works as a modest fruit dessert.

Notes

Potato starch gives the most Finnish-style texture. It thickens with a clear, glossy finish and keeps the soup closer to the traditional version. Cornstarch works, but the result may look a bit cloudier.

Frozen mixed berries are fine here. Bilberries, blueberries, raspberries, red currants, black currants, strawberries, and lingonberries all work. A mix with tart berries usually gives better balance than only sweet berries.

Do not add starch directly to the hot soup. It needs to be mixed with cold water first, or it will clump on contact.

The soup thickens more as it cools. For a thinner version, reduce the starch to 2 tablespoons. For a spoonable dessert, use the full 3 tablespoons.

The sugar amount can be adjusted depending on the berries. Currants and lingonberries may need a little more. Strawberries and blueberries may need less.

For a smoother soup, the berries can be strained before thickening. For a more rustic version, they stay in the pan.

• Prep Time: 5 min
• Cook Time: 8 min
• Category: Dessert
• Method: Simmering
• Cuisine: Finnish

Nutrition

• Serving Size: 1 cup
• Calories: 120
• Sugar: 18g
• Sodium: 3g
• Fat: 0.4g
• Carbohydrates: 30g
• Fiber: 4g
• Protein: 1g

FAQ Finnish Berry Soup

Should Finnish berry soup be eaten hot or cold?

Both are common. Warm berry soup works well with porridge, while chilled berry soup is often eaten as a dessert or snack.

Can I use fresh berries instead of frozen?

Yes. Use the same weight of berries. Fresh berries may cook a little faster, so keep an eye on the pan once the liquid begins to boil.

Can I make this without sugar?

The sugar can be reduced, though the soup may taste sharper depending on the berry mix. A small amount of honey or maple syrup can also be used, but it will change the flavor slightly.

Why did my berry soup become lumpy?

The starch was probably added straight to the hot liquid, or the slurry was poured in too fast without stirring. Mixing the starch with cold water first is the main fix.

How long does Finnish berry soup keep?

It keeps for about 3 days in the refrigerator in a covered container. The texture may thicken after chilling, so a splash of water or milk can loosen it before eating.

If you liked this, you are going to love these favorite Finnish recipes:

Rieska – Finnish Potato Flatbread

Finnish Pulla Bread: A Coffee Time Treat

Finnish Rye Bread with Homemade Buttermilk Cheese

Finnish Smoked Salmon Potato Tartine