Name: Swedish Rosehip Soup (Nyponsoppa) with Cream or Ice Cream Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 5 h 25 min
Cuisine: Swedish
Ingredients: 3 cups fresh rose hips or 2 cups dried rose hips; 200 ml (0.8 cups) raw sugar or honey; 2 liters (8.5 cups) water; Potato starch or potato flour (for thickening); Grated lemon peel; Whipped cream, sour cream, whipped coconut cream, or vanilla ice cream; Cinnamon powder; Vanilla powder

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Introduction

Rosehip soup, or Nyponsoppa, is a beloved Swedish treat made from vitamin C-rich rose hips. Often enjoyed as a dessert, it pairs beautifully with cream or vanilla ice cream for a warming, fruity delight.

A white bowl filled with smooth, reddish-orange soup with a shiny surface, topped with a thin strip of bright yellow peel and a small dollop of white cream near the center. The bowl rests on a light blue cloth that softly folds around it, all placed on a white marbled surface. Around the bowl, clusters of bright red berries add a fresh pop of color. Above the bowl, a silver spoon lies flat on the surface, shining slightly in the light. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

3 cups fresh rose hips or 2 cups dried rose hips
200 ml (0.8 cups) raw sugar or honey
2 liters (8.5 cups) water
Potato starch or potato flour (optional, for thickening)
Grated lemon peel (for garnish)
Whipped cream, sour cream, whipped coconut cream, or vanilla ice cream (for serving)
Cinnamon powder (optional)
Vanilla powder (optional)

Instructions

Step 1: Remove stems and stalks from the rose hips and wash them well under cold water.
Step 2: Cut hard rose hips in half; soft ones can remain whole.
Step 3: Place rose hips in a saucepan with five cups of lukewarm water and soak for at least 5 hours or overnight. Cover to keep the soup darker and tastier, and to soften dried rose hips.
Step 4: The next day, bring the mixture to a boil and cook until the rose hips are soft, stirring occasionally. This can take up to 20 minutes depending on ripeness.
Step 5: Use a hand blender or immersion blender to puree the mixture until smooth.
Step 6: Strain the puree through a fine sieve or muslin cloth to remove seeds and skins.
Step 7: Check consistency; if the soup is too thin, thicken by mixing a tablespoon of potato starch or cornstarch with water into a paste, then stirring it into the soup. Add water if it’s too thick.
Step 8: Sweeten with honey, raw sugar, or another sweetener to taste.
Step 9: Serve warm or chilled, garnished with grated lemon peel and a dollop of cream or a scoop of vanilla ice cream. Optionally, sprinkle cinnamon or vanilla powder.

Tips & Variations

For a refined touch, add a splash of wine when cooking the soup.
Use apple juice as a natural sweetener alternative to refined sugar.
Serve in high-stemmed glasses for an elegant presentation, especially when chilled.
Pair the soup with almond macarons, almond slivers, sweet biscuits, or toasted bread for texture.
Flavor the soup with cinnamon or vanilla powder for extra warmth and aroma.

Storage

Store rosehip soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or enjoy it cold. If thickened, you may need to stir in a little water when reheating to achieve the desired consistency.

How to Serve

A white shallow bowl filled with smooth, orange-red clear soup, with thin yellow lemon peel strips and a small white garlic clove floating on top; a silver spoon holding a small amount of the clear soup is being held by a woman's hand on the right side of the image, the bowl rests on a white marbled surface with some small bright red rose hips with green stems placed near the bowl’s base; a soft gray cloth is seen partially to the left side. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use dried rose hips instead of fresh?

Yes, dried rose hips work well. Use about two-thirds the amount by volume compared to fresh, and soak them overnight to help soften before cooking.

How do I thicken the soup if it’s too runny?

Mix potato starch or cornstarch with a little cold water to form a paste, then stir it into the hot soup. Heat gently until it thickens, but avoid boiling vigorously to prevent breaking down the starch.