Rose Hip Soup (Nyponsoppa)
Overview
Nyponsoppa is a Swedish fruit soup made from rose hips, the red fruits of the wild rose. Dried or fresh rose hips are simmered in water until soft, then pressed through a sieve to remove the seeds and hairs. The smooth, bright orange-red purée is sweetened with sugar and thickened slightly with potato starch. It can be eaten warm or cold. As a dessert it is served with a dollop of cream or vanilla ice cream and small almond biscuits called mandelbiskvier, and thinner versions are drunk as a warm drink or eaten for breakfast with crisp bread.
History
Rose hips grow wild all over Sweden and were gathered in autumn and dried for winter, when they were a valuable source of vitamin C. Nyponsoppa became a classic of Swedish home cooking, and it is also sold ready-made in cartons and as a powder, so it remains an everyday food in Swedish homes today.
Main ingredients
Rose hips, sugar, potato starch, water, almond biscuits, cream. The soup is built on rose hip purée and is usually served hot. Diet: vegetarian; usually gluten-free.
Explore: Potato soups · More soups from Sweden
Recipe
Method
- 130 min
Simmer the rose hips in the water for 30 minutes, until very soft.
- 2
Blend and press through a fine sieve to remove all seeds and hairs.
- 3
Return to the pan, add the sugar and bring to the boil.
- 4
Stir in the starch mixture and heat until slightly thickened.
- 5
Serve warm or cold with cream and almond biscuits.
- ✓
Serve. About 50 min from start to bowl.
Sources
Description, history and recipe written by SoupWiki and checked against the sources above. Calories and times are rough estimates.
