This soup is sometimes called Wojapi, a Lakota word that loosely translates as “all mixed up.” It’s been tested by hundreds of children and elders over the years, and is always a hit.

2 quarts of naturally sweet cherry juice, grape juice, blueberry juice, or spring water
2 C. blueberries (fresh, frozen or dried)
2 C. blackberries (fresh, frozen or dried)
1 C. huckleberries (fresh, frozen or dried)
1 C. raspberries (fresh, frozen or dried)
Also optional: Handful of blue or black elderberries 6 to 10 juniper berries

Combine all ingredients and simmer gently until berries pop and cook down. Serve hot or cold, depending on the weather. Spices like cinnamon and cloves, while not part of the traditional recipe, can be added. I like to spice the soup with Juniper berries and add pieces of dried/smoked salmon for a hardier savory meal. The pectin found in chokecherries and many berries will naturally thicken the soup. Serve over Fry Bread.