Nyponsoppa - Rose hip soup

Nyponsoppa or rose hip soup is typical Swedish. You can either eat it hot or cold, as a snack or dessert. Eat it together with vanilla ice-cream or cream and of course almond biscuits (mandelbiskvier). It will keep you healthy during autumn, as it contains a lot of vitamin C

Nypponsoppa really belonged to my childhood, as a child I've always felt like an artist mixing the orange coloured Nyponsoppa with the white cream.

Foto: trivia.se

I've just seen that IKEA offers something similar, but I guess it's only similar. Will try it and keep you informed if it tasts the same. :)

Foto: Ikea

That's the original package: I really love it and as soon as I see this picture I'm sitting in my grand ma's kitchen, creating small pieces of art in my soup plate.

Foto: Ekströms

If you can't buy it anywhere, how about cooking your own Nypponsoppa?
Go for a walk on a sunny afternoon and pick some, they grow almost everywhere.

Here is how you can do it yourself:

The best thing is to wait until after the first snow frost has covered the rose hips, the frost gives the rose hips a sweeter flavor.

Use a knife to slice the rose hips in half. Remove the seeds from inside the rose hips. These seeds should not be eaten. Trim the stem and also the end of the blossom.


Preheat the oven to 100 °C and put the rose hips on a backing tray on the lower part of the oven and leave the door open , dry for 1-2 hours

For Nypponsoppa you need:

6 dl dried rose hips
ca. 1 l water
1 dl sugar
ca. 1 tablespoon starch floor

Cook the dried rose hips for 30 minutes, stir and crush them. Use a sieve and a new pot to collect the soup. Add the sugar and the starch flour and bring to a short boil.


Mandelbiskvier (Almound biscuits) approx. 50 pieces

100 gr marzipan paste
1/2 dl coconut flakes
1 drop bitter almond essence
1-2 table spoons whipped egg whites

Grate the marzipan paste into a bowl and add the coconut flakes and the essence. Fold the egg whites into the mixture. Put backing paper on the backing plate and form small drops (approx.1,5 cm high)
Bake for approx.30 minutes at 125 °C.


Kram,

Isabell