Also referred to as sweet soup (Sotsuppe), Chilled Scandinavian Fruit Soup is served as a tasty desert, and is a household favorite. There are several kinds of fruit soups of Scandinavian origin. The differences are found in the kinds of fruits that are used to make this sweet soup. The kinds of fruits used can be based on both your particular taste and what you have access to.
- The real secret to making great Chilled Scandinavian Fruit Soup is to allow the soup to simmer slowly. This will allow the pieces of fruit to retain their shapes and stops most of the liquid from being cooked out — which would make the soup compote (or Kompott) as opposed to Sotsuppe.
- Soup should be cooled slightly before serving, when being served as an appetizer. When being served as a dessert soup, the soup should be chilled first.
- Preparation and cook time combine for a total of approximately 60 minutes from start to serving.
Ingredients and Methodology
As stated prior, Chilled Scandinavian Fruit Soup can be made using a variety of fruits. The fruits used in the recipe below can be supplemented with fruit of your choice. The following is just a template.
What you will need:
- Finely chopped dried apples, dried apricots and pitted prunes (1/2 cup each), and 1/2 cup raisins or currants
- 5 cups of potable water
- 1 cup fruit juice (such as Cranberry or apple), 1 cinnamon stick and 1 heaping tablespoon of pearl tapioca
- Boil the 5 cups water and bring to a steady boil.
- Add dried raisins, currants, apricots, prunes to the boiling water. Also add the pearl tapioca and cinnamon stick. Stir.
- Reduce from high to medium heat and allow your brew to simmer for approximately 25 minutes.
- After 25 minutes, add fruit juice and stir. Allow this to simmer for an additional 5 minutes. Remove cinnamon stick.
- Cool soup and serve either as an appetizer, dessert or snack.