📝 About This Recipe
A nostalgic cornerstone of Scandinavian home cooking, Saftsoppa is a silky, vibrant fruit soup that captures the essence of a Nordic summer. This ruby-red delicacy balances the tartness of forest berries with a gentle sweetness, thickened to a glass-like sheen with potato starch. Whether served warm on a crisp autumn evening or chilled as a refreshing summer treat, it offers a comforting taste of Swedish heritage that is both light and deeply satisfying.
🥗 Ingredients
The Fruit Base
- 2 cups Concentrated Raspberry or Red Currant Syrup (Saft) (high-quality, traditional Swedish style preferred)
- 4 cups Water (filtered)
- 1 piece Cinnamon Stick (whole)
- 2 strips Lemon Zest (removed with a peeler, avoid the white pith)
The Thickener (Redning)
- 2.5 tablespoons Potato Starch (essential for the clear, glossy finish)
- 1/4 cup Cold Water (for creating the slurry)
Fruit & Texture
- 1 cup Fresh Raspberries (or frozen if out of season)
- 1/2 cup Dried Apricots (thinly sliced)
- 1/4 cup Golden Raisins (optional, for traditional texture)
- 1-2 tablespoons Granulated Sugar (adjust based on the sweetness of your syrup)
For Serving
- 1/2 cup Heavy Cream (chilled)
- 1/2 cup Almond Macaroons (Mandelbiskvier) (small, crunchy Swedish biscuits)
- 4-6 sprigs Fresh Mint (for garnish)
👨🍳 Instructions
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1
In a large heavy-bottomed saucepan, combine the concentrated fruit syrup (saft) and the 4 cups of water.
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2
Add the cinnamon stick and lemon zest strips to the liquid to infuse the base with a subtle aromatic depth.
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3
Bring the mixture to a gentle simmer over medium heat, stirring occasionally to ensure the syrup is fully integrated.
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4
Add the sliced dried apricots and golden raisins to the simmering liquid. Cook for 5-7 minutes until the dried fruits have plumped up and softened.
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5
Taste the base. If it is too tart, stir in the granulated sugar one tablespoon at a time until the desired sweetness is achieved.
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6
Remove the cinnamon stick and lemon zest strips using a slotted spoon and discard them.
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7
In a small bowl, whisk together the potato starch and the 1/4 cup of cold water until a smooth, milky slurry forms with no lumps.
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8
Temporarily remove the saucepan from the heat. This is crucial to prevent the starch from clumping or turning 'stringy'.
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9
While stirring the soup constantly in a circular motion, slowly pour in the potato starch slurry in a steady stream.
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10
Return the pot to the stove. Bring the soup back to a very brief boil—just until the first bubble breaks the surface—then immediately remove from heat. Overcooking potato starch will cause the soup to thin out again.
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11
Gently fold in the fresh raspberries. Their residual heat will soften them without breaking them down completely.
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12
If serving warm, let it sit for 2 minutes. If serving cold, transfer to a bowl and press a piece of plastic wrap directly onto the surface to prevent a skin from forming while it chills in the refrigerator.
💡 Chef's Tips
Use potato starch rather than cornstarch; potato starch provides the characteristic crystal-clear, jewel-like transparency that defines Swedish fruit soup. Never let the soup boil vigorously after adding the starch slurry, as excessive heat breaks down the starch molecules and ruins the viscosity. If you don't have Swedish 'saft', you can substitute with a blend of unsweetened cranberry juice and sugar, though the flavor profile will be slightly more tart. To prevent a 'skin' from forming on top as it cools, sprinkle a tiny bit of granulated sugar over the surface while it is still hot. For a more robust flavor, try using a mix of cherry and blackcurrant syrups.
🍽️ Serving Suggestions
Serve warm in shallow bowls with a swirl of cold heavy cream for a beautiful color contrast. Top with a handful of 'mandelbiskvier' (mini almond macaroons) just before eating to maintain their crunch. Pair with a side of warm Swedish rice pudding (Risgrynsgröt) for a traditional and filling winter dessert. Serve chilled in glass dessert cups with a dollop of vanilla whipped cream and a sprig of fresh mint for a summer garden party. Accompany with thin ginger snaps (Pepparkakor) for an extra layer of spice and texture.