Nyponsoppa (Swedish Rosehip Soup)

🧂 Ingredients

• 200g Dried rosehips(Ensure they are culinary grade. You can find these at specialty food stores or online.)
• 1.5 liters Water(Approximately 6 cups.)
• 100g Granulated sugar(Adjust to taste. You can use less if you prefer a tarter soup.)
• 2 tablespoons Potato starch (or cornstarch)(For thickening. Mix with a little cold water to form a slurry before adding.)
• 1-2 tablespoons Lemon juice (optional)(To brighten the flavor, add at the end.)
• for serving Almond slivers(Lightly toasted for best flavor.)
• for serving Whipped cream or vanilla ice cream(Optional, but a traditional accompaniment.)

👨‍🍳 Instructions

1. 1

   Rinse the dried rosehips thoroughly under cold running water. Place them in a large bowl and cover with 1 liter (about 4 cups) of the water. Let them soak at room temperature for at least 8 hours, or preferably overnight. This rehydrates the rosehips and softens them.

   ⏱️ Overnight (8-12 hours)
2. 2

   Transfer the soaked rosehips and their soaking water to a medium saucepan. Add the remaining 500ml (about 2 cups) of fresh water. Bring the mixture to a boil over medium-high heat, then reduce the heat to low, cover, and simmer gently for about 30 minutes, or until the rosehips are very soft and have released their color and flavor. The liquid should be a deep reddish-orange.

   ⏱️ 30-35 minutes
3. 3

   Carefully press the softened rosehips through a fine-mesh sieve set over a clean bowl or pot. Use the back of a spoon or a spatula to extract as much pulp and liquid as possible. Discard the skins and seeds left in the sieve. You should have a smooth, vibrant soup base.

   ⏱️ 5-10 minutes
4. 4

   Pour the strained rosehip liquid back into the saucepan. Stir in the granulated sugar. Heat the mixture over medium heat, stirring until the sugar is completely dissolved. Taste and adjust sweetness if needed. If using, stir in the optional lemon juice.

   ⏱️ 5 minutes
5. 5

   In a small bowl, whisk together the potato starch (or cornstarch) with 2-3 tablespoons of cold water to create a smooth slurry. Gradually whisk this slurry into the simmering rosehip soup. Continue to cook, stirring constantly, for another 2-3 minutes, until the soup thickens to your desired consistency. It should coat the back of a spoon.

   ⏱️ 5 minutes
6. 6

   Remove the soup from the heat. Let it cool slightly. Serve the Nyponsoppa warm, garnished with a dollop of whipped cream or a scoop of vanilla ice cream, and a sprinkle of toasted almond slivers. It can also be chilled thoroughly and served as a refreshing cold drink.

   ⏱️ 10 minutes (cooling/serving)

💡 Pro Tips

• ✓Dried rosehips are naturally very high in Vitamin C, making this soup a healthy choice.
• ✓Historically, this soup was often served in hospitals and as nourishing food for children and the elderly.
• ✓For a smoother soup, you can strain the mixture twice.
• ✓To toast almond slivers, spread them in a dry skillet over medium-low heat and cook, stirring frequently, until lightly golden and fragrant, about 3-5 minutes.

🔄 Variations

• Less sweet: Reduce the amount of sugar by half or omit it entirely for a tarter flavor.
• As a cold drink: Chill the soup completely and serve over ice, perhaps with a sprig of mint.
• Spiced: Add a cinnamon stick or a star anise during simmering for a hint of spice.
• Creamy finish: Stir in a tablespoon of heavy cream or coconut milk at the end for added richness.

🥗 Nutrition

Per serving