Nyponsoppa -- Swedish Rose Hip Soup

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2hrs 20mins

Ingredients Nutrition

  • 1 cup dried rose hips
  • 4 cups cold water, divided
  • 13 cup sugar (or to taste, you may prefer less)
  • 1 tablespoon potato flour
  • 18 cup madeira wine (optional)
  • For topping
  • 14 cup whipping cream, whipped and lightly sweetened
  • slivered almonds, for garnish


  1. Soak the rose hips in two cups of water for at least two hours.
  2. Bring to a boil and cook until soft in the same water. (This may take 20–30 minutes depending on their thickness. They should be soft and sticky.).
  3. Blend in a mixer; force the mixture through a sieve or food mill using a fine grind screen and discard seeds/skins; return pulp to the pan.and discard the roughage.
  4. Bring 1 1/2 cups water to a boil.
  5. Stir potato flour into remaining cold water and stir until smooth.
  6. Beat this mixture into the water and bring to the boil again.
  7. Add the mashed rose hips and sugar.
  8. Taste and let cool.
  9. Serve in a bowl garnished with a dollop of whipped cream and a sprinkling of almonds.

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