600 ml water
250 g frozen or fresh blueberries
130 g sugar
120 ml milk
20 g potato starch
2 eggs
1 lime
Pinch of salt

Blueberry ‘kissel’:
Boil 600 ml water, add 80 g sugar and the blueberries. Boil until the blueberries dissolve, stirring occasionally. When the blueberries have disintegrated, add juice of one lime and slowly pour in potato starch, dissolved in cold water. Bring to a boil and remove from heat.
Dumplings:
Crack eggs into a bowl, add milk, 50 g sugar, a pinch of salt, and beat. Add flour, stirring until uniform. When the dough is ready, spoon into boiling water, rinsing the spoon in cold water every time. When the dumplings rise to the top, boil for an additional minute. Serve with the kissel.