Best 7 Fruktsoppa Scandinavian Fruit Soup Recipes

MOR-MOR WALLBERG'S FRUKTSOPPA (SWEDISH FRUIT SOUP)

Steps:

• 1. In a large saucepan, soak the apricots, prunes, and raisins in 6 cups of water for 30 minutes.
• 2. Add juice (or gelatin mixture), cinnamon, lemon, tapioca and sugar (and optional nutmeg or cloves) and bring to a boil.
• 3. Reduce the heat and simmer, covered, for 20 to 25 minutes, stirring occasionally to prevent sticking.
• 4. Uncover and add the apple slices and simmer an additional 5 minutes, or more, until the apples are tender.
• 5. When the soup is "done", the fruit should be plumped and tender and the consistency of the "soup" should be similar to a cooked pie filling before it's cooled. If this does not happen (I've had this happen at different altitudes, etc.), mix tapioca starch with a little cold water and add to the mixture, a little at a time, until the consistency is right. Add a little water or juice if the mixture is too thick.
• 6. Pour the mixture into a bowl and cool at room temperature. Remove the cinnamon sticks.
• 7. Can be served warm, room temperature, cold, or frozen. The most common accompaniment is cream or ice cream.
• 8. To each serving: 1 tsp Wine, rum, cognac or other liquors can be added, at serving time, to make this into an adult version or during cooking to add to the flavor.

FRUKTSOPPA (SCANDINAVIAN FRUIT SOUP)

Steps:

• In a large 3-quart (or bigger) stainless steel or enamel saucepan, combine the apricots and prunes with the cold water and let soak for 30 minutes.
• Next, add the cinnamon stick, lemon slices, tapioca and sugar to the pot, and bring to a boil; once boiling, reduce the heat and cover the pan; let simmer for 10 minutes (stir occasionally with a wooden spoon since the fruits can stick to the bottom of the saucepan).
• After the 10 minutes are up, remove the cover and stir in the raisins, currants and apple slices; simmer for 5 more minutes (the apples should then be soft and tender; if not, simmer a wee bit longer).
• Pour the soup mixture into a large serving bowl and let cool to room temperature.
• When soup has cooled, fish out the cinnamon stick, cover the bowl, and chill in the refrigerator.
• This dessert is served cold, in either dessert dishes or soup bowls; makes for a very light dessert.

FRUIT SOUP

Steps:

• 1. In a mixing bowl; add orange juice, yogurt, honey and lemon juice.
• 2. Whisk until the mixtture is all one color together.
• 3. In each of 4 "soup or ceral" bowls; put 1/4 cup berries and 1/4 of the banana.
• 4 Ladle the liquid over the berries and the banana slices.
• 5. Soup is ready to eat.
• Notes: Berries may be fresh or frozen. For a more "full-bodied" soup you may use more fruit. Other fruits such as kiwi, pineapple, apples may be used.

CHILLED FRUIT SOUP

Steps:

• in a food processor or blender mix strawberries or other frozen fruit.
• Next add sugar, vanilla, and sour cream.
• Blend all thoroughly.
• Then add yogurt.
• Serve in dessert type dishes.
• May put on whipped cream and garnish with fruit.
• Also, cinnamon can be added to peaches, 1/4 teaspoons.

SUMMER FRUIT SOUP

Steps:

• In a large bowl, combine all ingredients and chill for 1-2 hours.
• Top each serving with a dollop of fat-free sour cream and mint leaves.

FRUIT SOUP (FRUKTSOPPA)

Steps:

• Mix all ingredients except lemon juice and cook slowly, covered, until the fruit is tender, about 30-40 minutes.
• Chill.
• Add lemon juice.

SWEDISH FRUIT SOUP

Steps:

• In a large saucepan, combine the first five ingredients; let stand for 10 minutes. Bring to a boil over medium heat. Reduce heat; cook and stir for 15 minutes or until thickened and clear. Remove from the heat; discard lemon slices and cloves. Stir in remaining ingredients. Cover and refrigerate for at least 4 hours.