Fruktsoppa

Swedish 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. 1 Rinse the raisins under warm water and set aside.
2. 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. 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. 4 Remove the lemon zest strips and cinnamon sticks with a slotted spoon.
5. 5 In a small bowl, whisk the potato starch with 150 ml of cold water until completely smooth to make a slurry.
6. 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. 7 Remove from the heat. Taste and adjust sweetness with a little more sugar if desired.
8. 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.