Sot Suppe (Norwegian Sweet Soup)

Sot Suppe (Norwegian Sweet Soup)

Sot Suppe (Norwegian Sweet Soup)

My mother was the female offspring of Norwegian immigrants United Nations agency homesteaded our little Wisconsin farm within the late 1800s. once my mother was a baby, sweet soup was a standard a part of a holiday, served cold with julekake, lefse, Christmas bread, or open-faced sandwiches. Sweet Soup is formed with edible fruit and foodstuff.

Sot Suppe

6 cups of water
1/3 cup sugar
1 tablespoon quick-cooking foodstuff
1/4 to 1/2 teaspoon cinnamon (depending upon however well you wish the style of cinnamon; you'll be able to conjointly use a cinnamon stick)
2 cups edible fruit (use any kind you like: apples, apricots, peaches or a mix of dried fruit)
1 cup raisins (dark or golden)
1 cup dried prunes
1 tablespoon juice (you also can use one teaspoon of dried lemon peel or many slices of recent lemon)
In a medium cooking pan, mix the sugar, tapioca, cinnamon, and water. arouse boiling, stirring perpetually. Stir in fruit (including the lemon if you are victimization sliced lemon) and warmth to boiling once more. Cover. Simmer for quarter-hour, or till the fruit is tender.

After the fruit is tender, if you are victimization juice, stir within the juice (or teaspoon of dried lemon rind). Serve either cold or heat, relying upon your preference. If you employ a sliced lemon, take away the lemon peel before serving.

For a lightweight afternoon 'Norwegian' lunch (after hiking, sledding, snowshoeing or cross-country skiing), serve the sweet soup with Julekake or Christmas bread, Christmas cookies, open-faced sandwiches, and a range of sliced cheeses.

Sweet Soup is also a smart served cold on a hot summer day.