Rosehip Soup

Rosehips are not only used for making jam or tea. Rosehip soup is also a great dish for lunch. In fact, rosehip soup is considered one of the more popular dishes in Sweden.

Details

  • Preparation Time: 20 minutes
  • Cooking Time: 135 minutes
  • Difficulty: 2
  • Spiciness: 0
  • Number of Servings: 4

Ingredients

  • 230 g Pomegranate

  • 60 g Raisins

  • 4 spoon Nuts, almonds

  • 1 spoon Honey

  • 1 piece Spices, cinnamon, ground

  • 1 piece Lemon, fresh, without shell

  • 1 teaspoon Koruzni škrob

  • 80 g Butter, unsalted

Steps

  1. Thoroughly wash the rosehips and remove the green parts and any possible hairs. Pour 4 liters of water into a pot and add the cleaned rosehips. Cook everything on low heat for at least 2 hours. Stir occasionally during cooking.

  2. After two hours of cooking, the rosehips will be completely soft. Strain them through a fine sieve and press well to extract as much juice as possible from the fruit. Wash the lemon, grate about a tablespoon of zest, and squeeze out the juice. Return the liquid to the pot and add the starch, raisins, cinnamon, lemon juice, and lemon zest. Mix everything well and cook on moderate heat for another 15 minutes.

  3. Remove the pot from the heat and stir in the almonds and honey. Serve the soup in deep bowls, place a piece of butter in the center, and serve the prepared soup.

Nutrition Information (Per 100g)

  • Calories: 221.15 kcal
  • Fat: 10.9 g
    • Saturated Fat: 0.64 g
  • Carbohydrates: 28.63 g
    • Sugars: 10.47 g
  • Protein: 5.13 g
  • Fiber: 6.2 g

Advice

The soup can be eaten warm or cold.