Best Danish Holiday Fruit Soup Sødsuppe Recipes

SøTSUPPE - SCANDINAVIAN SWEET SOUP

Steps:

• Bring water to a steady boil in a large pot.
• Stir in dried fruit, pearl tapioca, cinnamon stick, and star anise, reduce heat to medium, and cook at a low simmer for 25 minutes.
• Stir in fruit juice and heat for 5 minutes.
• Remove cinnamon and star anise.
• Serve hot or cold (chill, covered, in refrigerator for several hours).
• Garnish with little homemade cookie cutouts, if desired.

FRUKTSOPPA (SCANDINAVIAN FRUIT SOUP)

Steps:

• In a large 3-quart (or bigger) stainless steel or enamel saucepan, combine the apricots and prunes with the cold water and let soak for 30 minutes.
• Next, add the cinnamon stick, lemon slices, tapioca and sugar to the pot, and bring to a boil; once boiling, reduce the heat and cover the pan; let simmer for 10 minutes (stir occasionally with a wooden spoon since the fruits can stick to the bottom of the saucepan).
• After the 10 minutes are up, remove the cover and stir in the raisins, currants and apple slices; simmer for 5 more minutes (the apples should then be soft and tender; if not, simmer a wee bit longer).
• Pour the soup mixture into a large serving bowl and let cool to room temperature.
• When soup has cooled, fish out the cinnamon stick, cover the bowl, and chill in the refrigerator.
• This dessert is served cold, in either dessert dishes or soup bowls; makes for a very light dessert.

DANISH FRUIT SOUP

Steps:

• In a large bowl, mix dry gelatin and salt.
• Gradually stir in boiling water until gelatin is well dissolved.
• Add raspberries, cold water and lemon juice: mix well.
• Refrigerate 15-20 minutes.
• Just before serving; stir soup.
• Garnish with dollop of sour cream and ground nutmeg if desired.

DANISH CHERRY SOUP (KIRSEBæRSUPPE)

Steps:

• Pit one cup of cherries and reserve.
• Cook remaining cherries in 3 quarts water; when tender, press through a sieve.
• Add the cup of pitted cherries, cinnamon stick, and lemon slices to the juice.
• Cook slowly for a few minutes.
• Make a paste of cornstarch and a little juice or water; add to soup, stirring constantly.
• Bring to a boil and add the sugar.
• Serve hot or cold.

OLD RECIPE FOR DANISH STEW (STUVET OKSEKøD)

Steps:

• Melt the butter; add onions and brown for 10 minutes over low heat. Add 3 T. of the flour, stirring until smooth. Slowly add the broth or stock, stirring until the mixture comes to the boiling point.
• Place the meat in a heavy skillet and sprinkle with the vinegar. Add the prepared sauce, 1 t. salt, the 1/4 t. of white pepper, and mix well. Cover and cook over low heat for 2 hours.
• Sift the baking powder, remaining flour and 1/2 t. salt in a bowl. Add parsley, marjoram, and pepper; mix well. Cut in the butter, add the ice water and toss lightly until a ball of dough is formed.
• Shape into small balls and drop into the kettle of stew, replace the lid, and continue to cook over low heat for 35 more minutes.
• Arrange the meat on a platter with the dumplings around it. Pour the liquid from the skillet over all and serve.