Pill (muskry) wrote in vegancooking,
Pill
muskry
vegancooking

Norwegian Fruit Soup

I have a recipe for a great sweet side dish my Norwegian Grandma makes frequently called Frukt Suppe (fruit soup). It is perfect for holidays and cold evenings.


Norwegian Fruit Soup

dried apricots, apples, peaches, pears, cranberries, cherries, currants etc
fresh or frozen rhubarb, blackberries, blueberries, huckleberries, etc
lingonberry or tart cherry jam
1/2 pound dark raisins
1/2 pound light raisins
1 pound small pitted prunes
Cloves
6 cups water
sugar to taste
1 seedless orange or tangerines/satsumas, peeled, thinly sliced, then quartered
1/2 cup orange juice or water as needed
apple juice
splash of lemon juice
splash of apple cider vinegar

1-2 cinnamon sticks
4+ tablespoons large pearl tapioca


Slowly bring the ingredients, minus the tapioca and cinnamon, to a boil. Reduce heat and cook for 2-3 hours (depending on amount of ingredients and whether you're using a crock pot). Add tapioca and cinnamon sticks and allow the soup to cook until the tapioca is transparent (about another hour). The soup is done when it resembles a thick stew and the tapioca is soft and clear. If desired, add orange juice or water to thin the soup. Remove cinnamon sticks before serving. Serve warm or chilled in bowls.

Now for some jumbled up advice:

My family recipe is really loose. We cut or chop up all the fruit into small pieces because they expand so much while cooking. It really doesn't matter if you have all the dried or frozen ingredients but you can't forget cinnamon, prunes, raisins, tapioca, and orange juice. Every time we make this recipe, it tastes a bit different based on what we have on hand. What you want to look for is the full flavor of sweet, tart, sour, spicy, citrusy (yes, that is a word), and savory at the same time, so adjust the ingredients as you cook it to balance everything out. The soup with thicken as the water is absorbed and the tapioca thickens but adding more liquid is fine - it is supposed to be the consistency of stew. It is best to start it in the morning or the night before, as it can take several hours to prepare, even with a crock pot. This soup is rich in vitamins and iron but high in fiber (we give it to new mothers for those reasons) so serve small portions! Oh yes, it freezes well, too.
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