Mor-Mor Wallberg's Fruktsoppa (Swedish Fruit Soup)

Recipe Rating:	1 Rating5
Categories:	Desserts, Other Breakfast, Fruit Sides, Fruit Appetizers, Other Appetizers, Fruit Desserts, Puddings, Other Desserts, Fruit Salads, Other Soups, Fruit Sauces, Other Snacks, For Kids, Vegetarian, Healthy
Keywords:	swedish, tapioca
Prep Time:	20 Min
Cook Time:	45 Min

Ingredients

3/4 c	dried apricots, pitted
3/4 c	dried prunes, pitted
1/2 c	raisins
1/2 c	golden raisins or white raisins
6 c	water
1 c	fruit juice (mixed fruit/white grape-peach/your preference)(i prefer to make strawberry or raspberry gelatin using half the water called for (unrefrigerated) into a juice and omit the sugar.)
2 stk	cinnamon - broken in half
1/2	lemon, halved and sliced thin
1/4 c	quick cooking tapioca
3/4 c	sugar
3/4 c	orange - peeled, diced or 1 small can mandarin oranges
1	apple - peeled, cored, and sliced or diced
	optional: to spice this up, you can add a pinch of powdered nutmeg or cloves

Pinched by edge, and 43 more.

Chandra Curtis

Lightly Salted

Sandy, UT (pop. 87,461)

Barefootbabi

Member Since Mar 2011

Chandra's Notes:

I'm of mixed European heritages. My two grandmothers were Swedish and Italian/French so my cooking influences are varied and eclectic.
This recipe is something that my Swedish grandmother, and later my mother, made during holidays among other very traditional dishes such as Limpa (Sweet Rye Bread) so now it's become a comfort food and something completely special to me.
I hope you enjoy it.
This can be served anytime of day as a dessert, appetizer, fruit salad, etc.
It's very common at Swedish weddings as a tart filling.

Directions

In a large saucepan, soak the apricots, prunes, and raisins in 6 cups of water for 30 minutes.

Add juice (or gelatin mixture), cinnamon, lemon, tapioca and sugar (and optional nutmeg or cloves) and bring to a boil.

Reduce the heat and simmer, covered, for 20 to 25 minutes, stirring occasionally to prevent sticking.

Uncover and add the apple slices and simmer an additional 5 minutes, or more, until the apples are tender.

When the soup is "done", the fruit should be plumped and tender and the consistency of the "soup" should be similar to a cooked pie filling before it's cooled.

If this does not happen (I've had this happen at different altitudes, etc.), mix tapioca starch with a little cold water and add to the mixture, a little at a time, until the consistency is right.
Add a little water or juice if the mixture is too thick.

Pour the mixture into a bowl and cool at room temperature. Remove the cinnamon sticks.

Can be served warm, room temperature, cold, or frozen. The most common accompaniment is cream or ice cream.

To each serving: 1 tsp Wine, rum, cognac or other liquors can be added, at serving time, to make this into an adult version or during cooking to add to the flavor.

Comments

9 comments

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Kim Biegacki pistachyoo

Kim Biegacki [pistachyoo] has shared this recipe with discussion group:
The Power of Orange

Monica H MonisiaHossa

Monica Hossa [MonisiaHossa] has shared this recipe with discussion groups:
EXOTIC SPICES, INGREDIENTS AND FOODS
Soup's On!

Monica H MonisiaHossa

Monica Hossa [MonisiaHossa] has shared this recipe with discussion group:
NO MEAT EATS

Monica H MonisiaHossa

Aug 28, 2011

Love this recipe and what an interesting background story... can't wait to see more recipes from you! Thanks for sharing!

Claudia Valdes clauditachula

Aug 31, 2011

Hi, my boyfriend is Swedish and we just spent 7 weeks in Sweden.. amazing! and the food is just gorgeous (loads of sauces for everything!) thank you for sharing this recipe I can't wait to try it and totally surprise him!

Chandra Curtis Barefootbabi

Sep 10, 2011

Thanks, everyone. For me, it's a total comfort food and something I can't wait to bite into. MMMMM!
Hope you enjoy it as much as I do.

Bonnie Beck sailboat

Oct 13, 2012

I remember my Russian Aunts and Grandmother making a Cherry soup, and mixed fruit soups during the summers. Sometimes they would make a cucumber soup. It was always served cold. Thank You for posting your recipe. Sounds delicious.

Chandra Curtis Barefootbabi

Nov 21, 2012

This year, I made this for Thanksgiving dinner but instead of all of the dried fruits (which can be costly), I used 1 can of very cherry fruit cocktail, 2 cans of apricots, 1/2 can of pineapple, 2 apples, and I upped the tapioca to 1 1/2 cups of large pearl tapioca. I omitted all of the dried fruit except the raisins. It turned out great.
Since I used large pearl tapioca, I had to soak the tapioca overnight, which I did in the gelatin/water mixture and the fruit juices from all of the cans of juice.
It worked perfectly.
I will be posting a picture later.