Nyponsoppa – Rose Hip Soup

This Swedish soup, blood red in color, is traditionally served as pudding.

  • 600 ml Rose hips
  • 2.6 litres water
  • 3 tbsp potato flour
  • 100 grams sugar
  • 4 tsp ground almonds

Rinse the Rose hips and place them in a heavy bottomed saucepan with the water, and bring to a boil. Simmer, stirring occasionally, until the hips are soft – about 20 to 30 minutes.

Blend the hip pulp in a mixer and pass through a fine sieve or jelly bag, returning the liquid to the saucepan. Stir the potato flour into a little cold water, then add to the saucepan, along with the sugar.

Bring to a boil again. Turn down the heat, and let the soup cool. Serve with ground almonds on top. Macaroons and ice cream are also familiar floats in Nyponsoppa.

Serves 4

From: Foraging by John Lewis-Stempel

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