📝 About This Recipe
A true cornerstone of Swedish soul food, Nyponsoppa is a vibrant, ruby-red infusion that bridges the gap between a comforting soup and a delicate dessert. Traditionally harvested from the wild hedgerows of Scandinavia, these rose hips are packed with Vitamin C and offer a unique flavor profile that is simultaneously tart, earthy, and floral. This recipe elevated with a touch of vanilla and served with classic 'Mandelbiskvier' provides a nostalgic warmth that has fueled Swedes through long winters for generations.
🥗 Ingredients
The Soup Base
- 1.5 cups Rose Hip Powder (unsweetened, high-quality Swedish nyponmjöl)
- 6 cups Water (cold, filtered)
- 1/2 cup Granulated Sugar (adjust to taste based on the tartness of the hips)
- 1.5 tablespoons Potato Starch (used for the traditional silk-smooth thickening)
- 1 piece Vanilla Bean (split lengthwise, or 1 tsp vanilla sugar)
- 1 piece Cinnamon Stick (optional, for a subtle spiced depth)
- 1 teaspoon Lemon Juice (to brighten the natural acidity)
The Traditional Toppings
- 1 cup Heavy Cream (chilled for whipping)
- 1 cup Mandelbiskvier (small Swedish almond macaroons)
- 2 tablespoons Sliced Almonds (toasted until golden)
- 4-6 sprigs Fresh Mint (for a pop of color)
👨🍳 Instructions
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1
In a large, heavy-bottomed saucepan, whisk together the rose hip powder and 5.5 cups of the cold water until mostly dissolved. Let it sit for 5 minutes to hydrate the powder.
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2
Add the granulated sugar, the split vanilla bean (scrape the seeds into the water first), and the cinnamon stick to the pot.
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3
Place the saucepan over medium heat and bring the mixture to a gentle simmer, stirring frequently with a wooden spoon to prevent the powder from clumping at the bottom.
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4
Reduce the heat to low and let the soup simmer softly for about 15-20 minutes. This allows the flavors to deepen and the gritty texture of the powder to soften.
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5
While the soup simmers, prepare the 'slurry' by mixing the potato starch with the remaining 1/2 cup of cold water in a small bowl until perfectly smooth.
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6
Remove the cinnamon stick and the vanilla bean pod from the soup.
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7
For an ultra-smooth professional finish, pour the hot soup through a fine-mesh sieve into a clean pot. This removes any remaining fibrous bits from the rose hips.
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8
Return the strained soup to a low simmer. While whisking constantly, pour the potato starch slurry in a thin stream into the soup.
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9
Allow the soup to come to a single 'plop' (the first bubble of a boil), then immediately remove from heat. Overcooking potato starch will make the soup stringy rather than velvety.
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10
Stir in the lemon juice to balance the sweetness.
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11
Whip the heavy cream in a separate bowl until soft peaks form. Do not over-whip; you want a cloud-like dollop.
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12
Ladle the warm soup into shallow bowls. Place a generous dollop of whipped cream in the center and scatter a handful of almond macaroons (mandelbiskvier) on top just before serving so they stay crunchy.
💡 Chef's Tips
Always use potato starch (potatismjöl) instead of cornstarch for the most authentic, clear, and silky Scandinavian texture. If you can't find rose hip powder, you can use dried whole rose hips, but they require soaking overnight and much longer boiling/pureeing. Control the sweetness: Rose hip powder brands vary in tartness, so add half the sugar first and taste as you go. To prevent a 'skin' from forming on the soup as it cools, sprinkle a tiny bit of granulated sugar over the surface or press plastic wrap directly onto the liquid. For a vegan version, substitute the whipped cream with whipped coconut cream or a high-quality oat-based whipping cream.
🍽️ Serving Suggestions
Serve warm on a cold winter afternoon as a comforting 'mellanmål' (snack). Serve chilled in the summer with a scoop of high-quality vanilla bean ice cream instead of whipped cream. Pair with a glass of chilled dessert wine or a hot cup of black tea with lemon. Add a few fresh raspberries on top for an extra layer of tartness and beautiful presentation. Accompany with thin ginger snap cookies (pepparkakor) for a spicy contrast.