Nyponsoppa (Rosehip Soup)


  • 600 ml (1 pint) rose hips
  • 100 g (4 oz) sugar
  • 25 g (1 oz) almonds
  • 2.2 litres (4 pints) water
  • 1 tablespoon potato flour or maize flour


Rinse the rose hips, put them in the cold water and boil them until soft – about 2 hours. While cooking, stir the soup strongly now and again. Strain, add the sugar and the potato flour, mixed with a little water, and bring to the boil again. Decorate with almonds.

This recipe came to me from Sweden (where it is a popular winter dish) via Marie Louise Avery, whose mother is Swedish.