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Iceland / Soup
Wikibooks
Rosehip Soup
This is the basic recipe and method for Jewish rosehip soup. It is also popular in Iceland and parts of Scandinavia, where, because of the cold temperatures, it's often used for colds and sore throats.
Ingredients
ServingsOriginal: Serves 6–8 (calculated as 6)
- rosehip, fresh1 L
- water2 L
- For each litre (1 liquid quart) of rosehip pulp, Heading for the following ingredients; original wording unclear
- sugar1 1/2 tbsp
- potato flour1 1/2 tbsp
- almonds1/4 cup
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 4 steps
Rinse the rosehips. Crush dried hips. Boil in water till soft.
Press through a colander. Measure the pulp and dilute with water if necessary.
Bring the pulp to a boil and add sugar. Add more sugar if it is too tart.
Mix potato flour with some cold water. Thicken the soup while you stir and bring to a boil. Add blanched and shredded almond.