Rosehip Soup (Swedish Nyponsoppa)

This curious little soup actually hides a wonderful flavor—and plenty of goodness. Here's a recipe for a classic Swedish dessert: rosehip soup. Because rosehips are packed with vitamin C, the soup takes on a deep red color. It's a treat to enjoy not just on a summer day outdoors but also on cold winter evenings. And if you add a few almond cookies (or some thinly sliced almonds) and a little whipped cream, the dish easily earns a place at a festive table.

Lubov

Recipe author

Composition / ingredients

Servings:

Rosehips (dried)

100

Sugar (granulated)

Water

Potato starch

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 0 % 0 g

Fats 0 % 0 g

Carbohydrates 100 % 11 g

43 kcal

GI: 10 / 50 / 40

Cooking method

Step 1:

Gather your ingredients.
Step 2:

Soak the rosehips in about 2 cups (0.5 L) of water for a few hours.
Step 3:

Simmer them in the same water until soft, about 30 minutes.
Step 4:

Drain the softened rosehips.
Step 5:

Purée them in a blender.
Step 6:

Press the purée through a sieve.
Step 7:

Bring the remaining 2 cups (0.5 L) of water to a boil.
Step 8:

Stir the potato starch into a little cold water, then whisk it into the boiling water along with the sugar and rosehip purée.
Step 9:

Bring back to a boil, then serve. Enjoy!

To start, I soak the rosehips for several hours in 2 cups (0.5 L) of water. Then I simmer them in that same water for about half an hour, until the fruit softens—the cooking time depends on how thick the rosehips are. I purée the cooked rosehips in a blender and press them through a sieve. I bring the remaining 2 cups (0.5 L) of water to a boil. I stir the potato starch into a little cold water, whisk that into the boiling water, and bring it back to a boil. Then I add the sugar and the mashed rosehips, plus any other seasonings to taste. The dessert is ready—treat your family and friends! Enjoy!