Fruit Soup (Sotsuppe) -- Norwegian-American Version

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2 c Water
1/2 c Sugar
2 tb Lemon juice
1 c Grape juice
1 ts Vinegar
Cold water
1 Cinnamon
3/4 c Dried apricots
3/4 c Raisins
1/4 c Quick-cooking tapioca,
1 c Pitted dried prunes

Original recipe makes 6 To 8 servi

To 8 servi  


A dessert, snack, or one course of a meal, fruit soup is a sweet eaten by Danes, Swedes, and Finns as well as Norwegians; each nationality has preferred combinations of ingredients. 1. Combine prunes, raisins, and apricots in a 3-quart saucepan. Add water to cover, about 3 cups. Bring to boil and simmer gently for 30 minutes. 2. Bring 2 cups water to a boil in a small saucepan. Stir in tapioca and simmer for 10 minutes. 3. When fruit is softened, add cooked tapioca, lemon juice, grape juice, vinegar, sugar, and cinnamon stick. Bring to a boil and then simmer for 15 minutes. Remove cinnamon stick. 4. Mixture will thicken as it cools. Add a little more water or grape juice if mixture seems to thick. 5. Serve hot or cold. If served cold can be garnished with whipped cream. Variations: Use currants, golden raisins, or the mixed-fruit combinations found in grocery stores. Or, substitute pineapple juice for grape juice. Recipe is from _The Minnesota Ethnic Food Book_ by Anne R. Kaplan, Marjorie A. Hoover, and Willard B. Moore. Posted to EAT-L Digest 11 Apr 97 by Felicia Pickering on Apr 12, 1997

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