Here’s a video and recipe instructions for Marjakiisseli. This is a Finnish clear fruit soup that is a perfect use for juice made with the Mehu-Liisa steam juicer from Finland. But before I get to that, I wanted to let you know about this:
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Detailed instructions below:
Beatrice Ojakangas’s The Finnish Cookbook is a favorite cookbook treasure of mine. It is full of useful information about Finnish cuisine and is a great source for classic Finnish dishes like the ones I grew up with around holiday times. For today’s blog, I followed a recipe for Marjakiisseli, clear fruit soup, using strawberry-rhubarb juice I made in the spring with my Mehu-Liisa.
2 cups strawberry-rhubarb juice from the Mehu-Liisa steam juicer
2 cups cold water, plus 1/4 cup
1 cup sugar
3 TB potato starch
1 cup heavy whipping cream, whipped with sweetener
Bring the juice, 2 cups of water, and the sugar to boil. Mix the 1/4 cup water with the starch into a smooth paste. Turn the heat down to medium and add the starch little by little stirring all the time. Stir for 2-3 minutes. Fill ramekins with soup and chill in a cool place until set and cold throughout. Top with a dollop of whipped cream and perhaps some lemon zest. Enjoy!