Norwegian Fruit Soup Recipe - Allrecipes.com
  • READY IN 7+ hrs

Norwegian Fruit Soup

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"A delicious cold Scandinavian red fruit soup. Good anytime!"

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Original recipe makes 4 servings Change Servings
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Directions

  1. Simmer water with rice and cinnamon sticks for 20 minutes. Discard the rice and cinnamon, reserve the water. Return the water to the stove, and add the apple; simmer for 5 to 10 minutes.
  2. Add the cherries and raspberries, then bring to a boil before removing from the heat. Allow to stand for at least 30 minutes before refrigerating. Serve cold, garnished with a dollop of whipped cream.
Kitchen-Friendly View
  • PREP 10 mins
  • COOK 40 mins
  • READY IN 7 hrs 20 mins
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Reviews More Reviews

Jun 16, 2007

This was so good! I served it at a cast party for a play about a Norwegian family- everyone raved about it! I guess the starch in the rice helps to thicken the soup, but there wasn't any noticeable thickness. I didn't waste the rice though, I tranferred it to another pan, cooked it in more water, and mixed it with some instant vanilla pudding to make a mock rice pudding. I think I may try strawberries next time because the raspberry seeds are hard to eat.

 
Nov 22, 2006

This fruit soup is very refreshing, but I could do without the rice. Otherwise, I followed the recipie bu did add a cup more of the red raspberries. Very cool on a hot summer day.

 

6 Ratings

Feb 24, 2010

Served this to guests over the weekend and everyone raved about it. I didn't bother to peel the apple, and it was fine. The only changes I will make next time will be to give the cherries a rough chop so they aren't too big, and maybe use more rice or simmer it for longer, to get the soup to thicken up a bit more. Don't throw away the rice, just save it to eat for breakfast with some butter and a little extra cinnamon.

 
Sep 14, 2010

We tried this with stawberries, apples, and raisons since we did not have the cherries or raspberries. My son loves soup and fruit... now he likes them together! Did not use whip cream... it was very sweet with the strawberries... we did add a pinch of sea salt before serving instead. I am not sure if this could still be the same recipe, but it was very tasty.

 
Sep 19, 2011

I served this as a desert at an end of summer brunch with friends, they loved it! I did not use rice or cherries, I used my mothers recipe which calls for pearl barley and prunes and sometimes she will use tapioca in place of the barley.

 

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Nutrition

  • Calories
  • 251 kcal
  • 13%
  • Carbohydrates
  • 52.3 g
  • 17%
  • Cholesterol
  • 11 mg
  • 4%
  • Fat
  • 3.7 g
  • 6%
  • Fiber
  • 6.4 g
  • 26%
  • Protein
  • 4.4 g
  • 9%
  • Sodium
  • 33 mg
  • 1%

* Percent Daily Values are based on a 2,000 calorie diet.

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