Fruktsoppa
Fruktsoppa counts among the traditional food of Sweden, a sweet soup locals hold dear.
About Fruktsoppa
Fruktsoppa counts among the traditional food of Sweden, a sweet soup locals hold dear. Traditionally it features lemon, cinnamon, sugar and raisins.
🏛️ History & Culture
Fruktsoppa, or Swedish fruit soup, has deep roots in Scandinavian home cooking, where it likely emerged as a practical way to use dried fruits—such as prunes, apricots, and apples—that could be stored through long winters. Its origins are not precisely documented, but it appears in old cookbooks as a staple of frugal, rural households, often sweetened with sugar and flavored with lemon, cinnamon, and raisins.
Regional variations across Sweden reflect local berry harvests, with rose hip, lingonberry, and blueberry versions common, though the classic dried-fruit blend remains iconic. Traditionally served as a dessert or a light first course, it is enjoyed both warm and chilled, sometimes topped with cream or almond. Its cultural significance endures as a nostalgic reminder of Swedish hospitality and the country's enduring connection to preserving nature's bounty.
🍳 How to make Fruktsoppa
AI-assisted, not kitchen-testedSwedish Fruit Soup (Fruktsoppa)
A traditional Swedish sweet soup, often served as a light dessert or comforting snack during the colder months. The bright lemon and warm cinnamon give it a uniquely Nordic character.
- Prep
- 15 min
- Cook
- 30 min
- Total
- 45 min
- Serves
- 4
- Difficulty
- Easy
Recipe ingredients
- 1 l (4¼ cups) water
- 100 g (½ cup) raisins
- 1 whole unwaxed lemon, zest and juice; wash thoroughly before zesting
- 2 whole cinnamon sticks
- 75 g (⅓ cup) granulated sugar, adjust to taste
- 30 g (¼ cup) potato starch (potatismjöl), or cornstarch; traditional Swedish thickening agent
- 150 ml (⅔ cup) cold water, for slurry
- 300 g (10½ oz) mixed dried fruit, such as dried apricots, prunes, and apples, chopped into small pieces
- 1 pinch salt
Steps
- 1 Rinse the raisins under warm water and set aside.
- 2 In a large pot, combine 1 litre of water, the lemon zest (in wide strips, avoiding the white pith), the lemon juice, cinnamon sticks, sugar, and a pinch of salt. Bring to a gentle simmer over medium heat, stirring until the sugar dissolves.
- 3 Add the raisins and chopped dried fruit to the pot. Simmer gently for 15-20 minutes, until the dried fruit is tender and plump.
- 4 Remove the lemon zest strips and cinnamon sticks with a slotted spoon.
- 5 In a small bowl, whisk the potato starch with 150 ml of cold water until completely smooth to make a slurry.
- 6 Pour the slurry into the simmering soup in a slow, steady stream, stirring constantly with a wooden spoon. Cook for 2-3 minutes more, until the soup thickens to a light, silky consistency that coats the back of a spoon. Do not let it boil vigorously or it may thin out.
- 7 Remove from the heat. Taste and adjust sweetness with a little more sugar if desired.
- 8 Serve warm or chilled, traditionally in small bowls or glass tumblers. Some Swedes add a splash of cold milk or a dollop of whipped cream to cool it down. Cover and refrigerate any leftovers within 2 hours; consume within 3-4 days.
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