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Name: Fruit Soup (Sotsuppe) -- Norwegian-American Version
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 6
Cuisine: American
Ingredients: 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

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INGREDIENTS

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

To 8 servi

INSTRUCTIONS

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

NOTES

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Fruit Soup (Sotsuppe) -- Norwegian-American Version

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

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 <MNHAN063@SIVM.SI.EDU> on Apr 12, 1997

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Nutrition

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Serving Size: 1 To 8 servi (200g)
Recipe Makes: 6 To 8 servi

Calories: 385
Calories from Fat: 3 (1%)

Amt Per Serving		% DV

	Total Fat 0.3g	0 %
	Saturated Fat 0g	0 %
	Monounsaturated Fat 0g
	Polyunsanturated Fat 0g
Cholesterol 0mg		0 %
Sodium 9.6mg		0 %
Potassium 557.5mg		15 %
Total Carbohydrate 100.3g		29 %
	Dietary Fiber 3.1g	12 %
	Sugars, other 97.2g
Protein 2g		3 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 385

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