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Mary Hart’S Mom’S Swedish Sotsoppa (Fruit Sou

Mary Hart's Mom's Swedish Sotsoppa (Fruit Sou recipe image
This traditional Swedish fruit soup, known as sotsoppa, is a delightful balance of sweet and tart flavors. It features plump tapioca pearls, soft prunes, and golden raisins simmered with cinnamon and citrus. The addition of fresh or frozen berries adds a vibrant pop of color and acidity that cuts through the sweetness. Perfect served warm on a chilly evening or chilled as a refreshing dessert, this dish is simple to prepare using pantry staples. It&# 226;€™s a comforting, old-fashioned treat that feels like a hug in a bowl, ideal for family gatherings or quiet nights in.
Cooking Method:
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 2
Calories: 226.8
Dietary: Gluten-free, Vegan, Vegetarian
Description
This traditional Swedish fruit soup, known as sotsoppa, is a delightful balance of sweet and tart flavors. It features plump tapioca pearls, soft prunes, and golden raisins simmered with cinnamon and citrus. The addition of fresh or frozen berries adds a vibrant pop of color and acidity that cuts through the sweetness. Perfect served warm on a chilly evening or chilled as a refreshing dessert, this dish is simple to prepare using pantry staples. It&# 226;€™s a comforting, old-fashioned treat that feels like a hug in a bowl, ideal for family gatherings or quiet nights in.
Ingredients
  • 1 cup Large-pearl tapioca
  • 8 ounce Bite-size pitted prunes
  • 3/4 cup Golden raisins
  • 1/4 cup Sugar
Directions
  1. 1
    Soak the large-pearl tapioca in 3 cups of warm water overnight to soften.
  2. 2
    Drain the soaked tapioca thoroughly.
  3. 3
    In a large pot, combine the drained tapioca, prunes, golden raisins, sugar, lemon juice, orange peel, cinnamon stick, and enough water to cover the ingredients by an inch.
  4. 4
    Bring the mixture to a boil, then reduce heat to low and simmer for 20 minutes, or until the tapioca pearls are clear and tender.
  5. 5
    Add the frozen boysenberries (or fresh raspberries and blackberries) to the pot.
  6. 6
    Simmer for another 10 minutes, or until the berries are heated through and slightly softened.
  7. 7
    Remove the cinnamon stick and orange peel before serving.
  8. 8
    Taste and add more sugar if desired.

Nutrition Facts

Servings 2

Amount Per Serving
Calories 226.8kcal
% Daily Value *
Total Fat 0.3g1%
Saturated Fat 0.0g0%
Cholesterol 0.0mg0%
Sodium 6.6mg1%
Total Carbohydrate 59.6g20%
Dietary Fiber 3.5g15%
Sugars 54.2g
Protein 1.6g4%

* 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

Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. The soup will thicken as it cools; add a splash of water or juice when reheating to reach desired consistency.

Serving: This soup can be served warm or cold. It pairs beautifully with a dollop of whipped cream or vanilla ice cream if not adhering to a vegan diet.

Substitutions: If boysenberries are unavailable, a mix of frozen raspberries, blackberries, or blueberries works well. You can also adjust the sweetness by using sugar-free prunes or reducing the added sugar.

Tip: For a smoother texture, you can blend half of the soup before serving, leaving some chunks for texture.

Keywords: swedish, sotsoppa, fruit, soup, tapioca, prunes, raisins, berries, cinnamon, dessert, scandinavian, comfort, vegan, simmer, lemon, orange, boysenberries, raspberries, traditional, homestyle
Read it online: https://www.chefs-mate.com/recipe/mary-harts-moms-swedish-sotsoppa-fruit-sou/