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This berry soup is a traditional and versatile Lakota dish. You can sweeten it for a dessert or use it as a savory sauce on meat or vegetables, or as a dressing for leafy greens.
Ingredients
SERVINGS: 4-6 Cup(s)
- 6 cups of fresh berries (frozen can be substituted): chokecherries or a mix of blueberries, raspberries, strawberries, elderberries, cranberries, blackberries (all indigenous to North America). There is no need to pit any berries because the pits will sin
- 1 to 1½ cups water
- Honey or maple syrup, to taste
Instructions
Put the berries and water into a saucepan and set over low heat. Bring to a simmer and cook, stirring occasionally, until mixture is thick. Taste and season with honey or maple syrup as desired
About this recipe
From Sean Sherman’s The Sioux Chef's Indigenous Kitchen
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