Rose hip soup

Photo: Jakob Fridholm/


Rose hip soup with almond puck sprinkles and beestings pudding

Nyponsoppa or rose hip soup is an everyday classic among Swedish desserts. Rose hip is very rich in vitamin C and the soup is a gorgeous red in color, making it a pleasure to eat in a country that is too cold and wintry dark much of the year to allow the cultivation of oranges.
  • 5dl (2½ cups) dried rose hips
  • 1½ – 2 liters (6-8 cups) of water
  • 1,3dl (2/3 cup) granulated sugar
  • 1 vanilla pod, split and scraped
  • ¼ cinnamon stick
  • 10 portions of beestings pudding
  • 5-8 almond pucks cut into pieces

Rose hip soup:
  1. Soak the hips in the water over night.
  2. Bring the hips to boil in the soaking water, add spices. Simmer, stirring occasionally for about 10-15 minutes, lift out the spices.
  3. Press the soup through a colander or blend with a food processer. Thin down with more water if necessary. Add the sugar and simmer until the sugar has melted. If soup is too thin, thicken with potato flour.
  1. Bake almonds pucks in oven at 150°C/300°F. Sprinkle on top of the soup. Serve with the beestings pudding.

Can be served hot or cold.