Nyponsoppa (Swedish rose hip soup recipe)

Nyponsoppa is a Swedish rosehip soup, a seasonal delicacy often served as a dessert with vanilla ice cream. Packed with vitamin C, this rose hip soup recipe is a shame to miss.

Prep Time10

Cook Time15

Additional Time5

Total Time5 25

Course: Soup

Cuisine: International

Keyword: Nyponsoppa, rose hip soup, rosehip soup recipe, swedish soup

Servings: people

Calories: 928kcal

Ingredients

3 cups rose hips fresh, or 2 cups of dried rosehips
200 ml raw sugar 0.8 cups, or honey
2 l water 8.5 cups
you can use a thickener potato starch, or potato flour(optional), I used a lot of rosehips and their pulp was a sufficient thickener.

To garnish

lemon peel grated
whipped cream sour cream, whipped coconut cream, or vanilla ice cream
cinnamon powder
vanilla powder

Instructions

Gather the rosehips, remove the stems and stalks, and wash them thoroughly with cold water. Cut the hard rosehips in half, but leave the soft ones whole.
In a saucepan, pour five cups of lukewarm water and add three cups of rosehips. Cover the saucepan with a lid and let them sit overnight or for at least five hours. This not only makes the soup darker and more flavorful, but it also helps soften dried rosehips.
The following day, bring to a boil and cook under medium heat and stir, until the rosehips are soft. Depending on how ripe the rosehips are, this process can take up to 20 minutes.
Use a hand or immersion blender to turn the mixture into a creamy purée. You can also run the pulp through a food mill.
Strain the mixture using a muslin cloth or a fine sieve.
Check the consistency of the soup: if it's too thin, you can thicken it by adding potato starch. If it's too thick, add water to achieve the desired texture. The consistency will vary based on the amount of pulp removed during the straining process.
Depending of the sweetness of rosehips you want to add honey, raw sugar, white sugar, or another sweetener until you have the right level of sweetness. You will need to warm it up to dissolve the sugar.
No need for the honey.

Notes

Nyponsoppa can be served either warm or cold. In Sweden, people traditionally serve it cold with almond macaroons and whipped cream or crème fraîche.

Serve the soup as a dessert-like experience; serve Nyponsoppa with a scoop of ice cream or a dollop of whipped cream on top.

Serve with almond cookies, Swedish "mandelbiskvier," or light biscuits. This adds a crunchy texture to the soup and complements its sweetness.

You can also drink it as an immune-boosting smoothie. Add a bit of water or juice and perhaps some ice cubes.

Serve it as a warm soup and garnish it with lemon zest, vanilla, cinnamon, or even dried fruits such as raisins or cherries.

Nutrition