Wild Rosehip Soup
(Nyponsoppa) Recipe

Origin: Sweden Period: Traditional

This is a traditional Serdish dish made from the hips of the wild or 'dog' rose. It's unusual and packed with vitamin C.

Ingredients:

200g fresh rosehips
2 1/2l water
100g sugar
1 tsp arrowroot
toasted slivered almonds
edible rose petals (available drom Middle Eastern stores)

Wild Rosehip Soup
(Nyponsoppa) Preparation:

Method:

Mast the rosehips then transfer to a saucepan and cover liberally with water. Allow to soak and soften for at least 6 hours. Bring the mixture to a boil when the soaking is done and boil for 30 minutes, or until the rosehips are soft.

Line a fine sieve with muslin and strain the rosehips through this (this step has to be done carefully to remove the fine rosehip hairs as these are dangerous if consumed). Transfer the liquid to a pan and make up to 1l with more water, if needed. Bring the liquid to a boil and add the sugar then reduce to a simmer. Meanwhile mix the arrowroot to a smooth paste with 1 tbsp water. Gradually add this slurry to the soup and allow to simmer, stirring continually, for 3 minutes (but do not allow to boil).

Ladle into soup bowls and garnish with the slivered almonds and rose petals. Serve immediately.

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