Frukt Soppa (Fruit Soup)

I inherited my grandmother’s cookbook and found this recipe tucked inside. This fruit soup is good served hot or cold, as a course in a meal or for dessert. Try topping it with whipped cream to make it extra delectable!

Green Apples, 2012.

Green Apples, 2012.

Frukt Soppa

Prunes – 1/2 pound

Raisins – 1 cup

Apricots, dried – 1/4 pound

Orange, fresh – 1 peeled & sliced

Lemon, fresh – 1 peeled & sliced

Tapioca – 4 tablespoons

Sugar – 1 cup

Cinnamon – 1 stick

Apples, fresh – 3 peeled & diced

Cherries, canned – 1


In cooking pan, add prunes, raisins, apricots, orange, lemon, tapioca, sugar & cinnamon.  Add enough water to cover and soak overnight.  In the morning, add diced apples to the soup; add enough water to cover again.  Cook on medium until fruit is soft.  Add canned cherries last and heat through.


2 thoughts on “Frukt Soppa (Fruit Soup)

    • I think it is similar to an apple sauce. Soaking and cooking slow would release the pectins and give it a thicker consistency. I can see where this would have been invaluable in winter to get the nutrients out of dried fruit.


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