Fruit soup (sotsuppe) -- norwegian-american version
6 To 8 servi
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Pitted dried prunes |
| ¾ | cup | Raisins |
| ¾ | cup | Dried apricots |
| Cold water | ||
| ¼ | cup | Quick-cooking tapioca, uncooked |
| 2 | cups | Water |
| 2 | tablespoons | Lemon juice |
| 1 | cup | Grape juice |
| 1 | teaspoon | Vinegar |
| ½ | cup | Sugar |
| 1 | Cinnamon stick | |
Directions
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@...> on Apr 12, 1997