Norwegian cuisine Soup with cream and salmon on a rustic stock photo

Butterfly Jungle Fruktsuppe Norwegian Fruit Soup

1 quart water 2 tablespoons rice ½ cup finely chopped apple 1 cup pitted dark sweet cherries and juice ½ cup red raspberry fruit syrup ¼ cup lemon juice

A Scandinavian Recipe for Dried Fruit Soup

Dissolve the potato/corn starch in a little cold water (about 3 tbsp) - and whisk into soup. Bring to a boil and add the fresh lemon juice. Let cool. Pour the soup into a blender and puree until smoooth. Serve in bowls with a dollop of sour cream on top or mascarpone and some sliced almonds. Serves 4.

norwegian fruit soup sot suppe

Sot suppe is a traditional sweet soup hailing from Norway. It's usually made with a combination of dried fruits, spices, and pearl tapioca. Prunes, raisins, and mixed dried fruits are mixed with sugar, water or apple juice, tapioca, cinnamon, lemon zest, orange juice, and lemon juice. The combination is slowly simmered until the tapioca becomes.

Butterfly Jungle Fruktsuppe Norwegian Fruit Soup

I found several excellent articles about Fruktsuppe - here and here - a regular Norwegian dessert during the winter months (even as recent as the late 1960s). This would have been made when fresh fruit was not in abundance and so it was traditionally made with dried fruit. dried fruit Norwegian fruit soup dessert cinnamon newspaper clipping.

Farm Fresh Feasts Scandinavian Fruit Soup

Instructions. In a 3 quart saucepan combine juice, tapioca, and cinnamon stick (do not turn on the heat). Let sit for 15 minutes to hydrate the tapioca, then add the dried cherries and heat over medium high heat, stirring occasionally for 10 to 15 minutes until the tapioca is clear. Remove from heat, discard the cinnamon stick, and stir in the.

Christmas Traditions, Old and New Grape recipes, Sweet soup, Fruit soup

10 oz. pkg. frozen raspberries. Combine first 10 ingredients in large saucepan. Bring to boil, reduce heat and simmer for 1 hour. Sprinkle tapioca over soup, stirring to avoid lumping. Cook for 15 minutes or more. Cool. Add frozen raspberries and stir occasionally until thawed. Server hot with crusty or brown bread for a light meal.

Butterfly Jungle Fruktsuppe Norwegian Fruit Soup

In the morning, add fruit, sugar, cinnamon, and lemon zest. Cook over medium-high heat in a large, heavy-bottomed saucepan until tapioca is clear and the fruit is tender, about 10 minutes. Remove from heat and add lemon juice. Allow to cool. Store in refrigerator for up to 1 week.

Butterfly Jungle Fruktsuppe Norwegian Fruit Soup

directions. Cook raisins, prunes, and apricots until tender in 1 1/2 quarts water. Add remaining ingredients and continue cooking for 15 minutes. Cook's note: May fold in a large can of sliced peaches if desired.

Farm Fresh Feasts Scandinavian Fruit Soup ChristmasWeek

directions. Boil rice, water, cinnamon, and salt for 15 minutes. Strain our rice so that 1-1/2 c base is left. (Add more water if necessary.). Add apples and sugar. Boil until apples are cooked. Add a bit of the mixture to the cornstarch. Then add the cornstarch mixture and the cherries to the rest of the liquid. Bring to a boil.

Cindy's Creations Norwegian Dinner

Norwegian Sweet Soup (Søtsuppe) is a traditional dessert soup made with dried fruits, tapioca and cinnamon. It is easy to prepare and perfect for cold winter days. Learn how to make this delicious and comforting dish from Sons of Norway, the largest Norwegian-American organization in the world. You will also find other recipes, cultural resources and membership benefits on their website.

Butterfly Jungle Fruktsuppe Norwegian Fruit Soup

directions. In a large 3-quart (or bigger) stainless steel or enamel saucepan, combine the apricots and prunes with the cold water and let soak for 30 minutes. Next, add the cinnamon stick, lemon slices, tapioca and sugar to the pot, and bring to a boil; once boiling, reduce the heat and cover the pan; let simmer for 10 minutes (stir.

Butterfly Jungle Fruktsuppe Norwegian Fruit Soup

Thu 9am - 1pm. Fri 9am - 1pm. The Auburn Food Bank. 930 18th Place NE Auburn, WA 98002. 253-833-8925. Ingredients 5 cups water ¼ cup large pearl tapioca 1 cup chopped prunes ½ cup raisins 1 cup mixed dried fruit, chopped (dried apricots, apples, prunes, etc.) ¾ cup sugar 1 teaspoon cinnamon Zest from 1 lemon 1 tablespoon lemon juice.

Butterfly Jungle Fruktsuppe Norwegian Fruit Soup

Customer Service. Manage Subscriptions. Shop. Food. Norwegian Fruit Soup (Sot Suppe) By Yankee Magazine. Mar 24 2003. PRINT.

Butterfly Jungle Fruktsuppe Norwegian Fruit Soup

Instructions. In a stainless steel or enamel saucepan, soak the apricots and prunes in the water for 30 minutes. Add the cinnamon stick, lemon slices, tapioca and sugar and bring to a boil. Reduce the heat, cover the pan, and simmer for 10 minutes, stirring occasionally with a wooden spoon to prevent the fruits from sticking to the bottom of.

Butterfly Jungle Fruktsuppe Norwegian Fruit Soup

Bring water to a steady boil in a large pot. Stir in dried fruit, pearl tapioca, cinnamon stick, and star anise, reduce heat to medium, and cook at a low simmer for 25 minutes. Stir in fruit juice and heat for 5 minutes. Remove cinnamon and star anise. Serve hot or cold (chill, covered, in refrigerator for several hours).

Norwegian cuisine Soup with cream and salmon on a rustic stock photo

splash of apple cider vinegar. 4 tablespoons large pearl tapioca. Slowly bring dried fruit, raisins, prunes, cinnamon sticks, cloves, water, and tapioca to a boil, stirring occasionally. Cook gently until tapioca is transparent. Add sugar, orange slices, and other ingredients. Add orange juice or water to thin the soup.