Blueberry Spice Soup

Blueberries are a fantastic berry. As doctors like to say, "a storehouse of vitamins", especially those that are responsible for visual acuity. One of our editor hails from the Urals, where they always went to the forest for blueberries with at least a two-liter can. As a child, the editor ate so much of this berry that he can still afford to sit at the computer for 14 hours a day - but vision is still one. It's a pity that no one knew this wonderful recipe in those years ...

Ingredients

• 4 cups fresh blueberries
• 2/3 cup semi-sweet red wine
• 1 cup (125 g) natural yogurt
• 150-200 g of the fattest sour cream
• juice and zest of 1 orange
• 1 cinnamon stick
• 5 allspice peas
• 1 clove bud
• 2 boxes of cardamom
• a pinch of salt

Directions

1. Pour 4 cups water into a saucepan, add half an orange zest, cinnamon, allspice, cloves and salt. Bring to a boil over low heat, cook for 15 minutes.
2. Pour in wine and orange juice, cook for another 5 minutes, without letting the liquid boil. Strain into a clean saucepan.
3. Add 3 cups of blueberries to a saucepan with strained "broth", bring to a boil, remove from heat and cool for 1 hour. Keep the remaining berries in the refrigerator. Whisk the soup with a blender until smooth, strain through a sieve to remove the skins and seeds. Add half the sour cream, beat again. Place the soup in the refrigerator for at least 2 hours.
4. Remove the seeds from the cardamom pods, crush them as fine as possible in a mortar. Chop the remaining zest. Mix sour cream with yogurt, cardamom and zest. Refrigerate for at least 1 hour.
5. Combine the chilled soup with the remaining whole blueberries, pour into chilled bowls, and spoon the dressing into each. Serve immediately.