Marjapuuro

Ingredients

Instructions

1. 1

   Rinse the berries if fresh; if frozen, use them straight from the freezer. Put the mixed berries, water, sugar, and salt into a medium saucepan. Bring to a boil over medium-high heat, stirring once or twice, then cook for 3-4 minutes until the berries have softened and the liquid is vividly colored.

2. 2

   Lightly crush the berries with a spoon or potato masher to release more juice and flavor. Reduce the heat to medium so the liquid is simmering steadily, not furiously boiling; this helps the semolina cook evenly without clumping.

3. 3

   While whisking constantly, sprinkle in the fine semolina in a thin stream. Keep whisking for 2-3 minutes, then switch to a spoon and cook for another 3-4 minutes, stirring often, until the porridge thickens to a smooth, creamy consistency. It should mound softly on the spoon but still be loose enough to pour.

4. 4

   Take the saucepan off the heat and let the porridge stand for 2 minutes. This short rest finishes the semolina gently and slightly thickens the texture; if it becomes too thick, loosen it with 1-2 tablespoons of hot water.

5. 5

   Divide the warm marjapuuro between 2 bowls and serve immediately with cold milk poured around or over the top.

Nutrition per serving

Notes

• •A mix of tart berries such as lingonberries, cranberries, raspberries, or blackcurrants gives the best balance; sweeter berries may need a little less sugar.
• •For an extra smooth texture, press the cooked berry mixture through a sieve before adding the semolina, though the rustic version is more traditional and faster.
• •This porridge continues to thicken as it stands, so serve promptly for the creamiest consistency.
• •If you want it sweeter for children or dessert-style serving, increase the sugar to 40 g.

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