French: cynorrhodon
Armenian: Մասրենի
Luxembourgian: Mullebutz
Hungarian: csipkebogyó
Finnish: ruusunmarja
Catalan: gavarró
Russian: Шиповник
Breton: agroazenn
Danish: hyben
Summer is a great time. From now until October you can pick rosehips and prepare yourself this delicious nutritive thick sweet velvety soup. The recipe comes from Sweden, where rosehip soup is called nyponsoppa and is very popular, even ready to buy in tetra boxes in supermarkts.
see also: Polish rosehip dessert
see also: Turkish rosehip-meatballs soup
see also: German elderberry soup
1l ripe rosehips
1l water
sugar (about 4-5 tablespoons)
vanilla stick
(optionally heavy, sour or whipped cream)
almond flakes, raisins, little almond cookies (amarettini)
1. Wash rosehips, cut into halves and pour into boiling water with vanilla stick. Cook on a low heat until rosehips are soft (it takes about 30 minutes). Put rosehips aside and keep the water in which they were cooked.
2. Press rosehips trough a fine sieve. Keep rosehip puree in a bowl and pour the rest (peels and stones) back to the rosehip water. Cook again and strain, it should be quite thick. Take 3 amounts of this rosehip water to 1 amount of rosehip puree, add sugar to taste and it should be thick enough. if not, add more rosehip puree. It takes a bit more time than cooking rosehips and adding cornstarch but the soup has a rich intensive taste due to this proceedings.
I am not sure if Swedes eat their sweet fruity soup just like Poles, in the summertime as a light dinner, or rather as a dessert. Anyway, serve with heavy, sour or whipped cream (if you like), sprinkle with raisins, almond flakes and amarettini.
What to do with the rest of rosehip puree? heat it in a saucepan with vanilla mark and 2 tablespoons butter. You will receive a delicious breakfast spread :)
