Fruktsoppa (Old-Fashioned Fruit Soup)

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Servings: 6 Difficulty: Intermediate
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A comforting Swedish fruit soup with tender apples and dried fruits in a spiced syrup
Fruktsoppa (Old-Fashioned Fruit Soup recipe image
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Fruktsoppa (Old-Fashioned Fruit Soup)

Author: chefs-mate Cooking Method: , Cuisine: Courses:
Difficulty: Intermediate
Servings: 6 Calories: 365.5

Description

This traditional Scandinavian Fruktsoppa is a warm, comforting dessert soup that balances sweet dried fruits with bright citrus notes. Featuring plump apricots, prunes, and tender apple slices simmered with cinnamon and lemon, it creates a rich, aromatic broth thickened slightly with tapioca. The texture is soft and inviting, perfect for chilly evenings. It serves as a nostalgic treat that feels both indulgent and wholesome, making it an excellent choice for family dinners or cozy winter gatherings. Simple to prepare with pantry staples, this recipe offers a gentle sweetness and aromatic warmth that lingers pleasantly.

Ingredients

Directions

  1. Soak the dried apricots and prunes in the 6 cups of cold water for 30 minutes.
  2. Transfer the soaked fruits and all the soaking liquid into a large saucepan (at least 3-quart capacity).
  3. Add the cinnamon stick, lemon slices, tapioca, and sugar to the saucepan.
  4. Bring the mixture to a boil over medium-high heat.
  5. Reduce the heat to low, cover, and simmer for 10 minutes, stirring occasionally with a wooden spoon to prevent sticking.
  6. Stir in the raisins, currants, and apple slices.
  7. Simmer uncovered for an additional 5 minutes, or until the apples are tender when pierced with a knife.
  8. Pour the soup into a large serving bowl and let cool to room temperature.
  9. Remove the cinnamon stick, cover with plastic wrap, and refrigerate until chilled.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 365.5kcal
% Daily Value *
Total Fat 0.7g2%
Saturated Fat 0.2g1%
Cholesterol 0.0mg0%
Sodium 5.8mg1%
Total Carbohydrate 99.1g34%
Dietary Fiber 16.4g66%
Sugars 74.0g
Protein 2.5g5%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Use a stainless steel or enamel saucepan to prevent any potential reaction with the acidic fruit and lemon.

Ensure your saucepan has sufficient capacity (at least 3 quarts) as the dried fruits expand considerably while soaking and cooking.

This soup tastes best when served cold, so plan ahead to refrigerate it for several hours before serving.

Serve in compote dishes or small soup bowls as a light year-round dessert.

Keywords: apple, apricots, cinnamon, cold, cooking, currants, dried, fruit, fruits, fruktsoppa, lemon, old-fashioned, peeled, prunes, raisins, scandinavian, simmering, soup, tapioca
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