[Sca-cooks] rose hip soup

otsisto otsisto at socket.net
Tue Mar 11 13:24:51 PDT 2008

I do not know if it is SCA period but fruit soups to my knowledge was said
to be known in the 1600s in Scandinavia, "Germany", Middle East and I think
the Mediterranean. Usually served cold. Usually when served hot it is with a
meat dish.
Whether it was served during the "early ages of the Norse" (I've heard too
many complaints about the use of Dark Ages and I don't like using Viking
Age. :\ ) I don't know, but it is plausible.

I don't remember where I got this one and I have not made it so take with a
grain of salt.

Rose hip soup

1 qt rose hip juice or puree (fresh)
2 to 4 tbs honey
4 Tbs almond meal or bread crumbs to thicken
Top with sour cream, yogurt, cream or whipped cream.

Heat the rose hips juice or puree, and honey

Adjusting amounts of the honey and juice to your sweet vs. tart ratio.

Mix the almond (crumbs) in. Cook till the soup thickens slightly.

Top with a dollop of sour cream (yogurt/cream/whipped cream) in each bowl of

If using dried hips you need 2 1/2 cps. soak in water and cider vinegar,
mead, Amaretto or complementary liquor. Puree then cook, following the above


Soak l/2 cup dried rose hips in a quart of water for a few minutes, then
cook till soft. Mash rose hips and strain, reserving liquid. Add another cup
of water to the pulp. heat to a boil, slightly cool, then pour into blender
and mix. Place back into pot and combine the liquid from the first straining
and make the soup.
Another recipe from online,

Nyponsoppa (Rose hip Soup)

Serves 6

1 pint rosehips

4oz sugar

4 pints water

1 to 2 tablespoons of cornflour

Rinse rosehips. Crush lightly. Cover with the water and bring to the boil,
stirring occasionally. Boil until rosehips are soft; approximately 2 hours.
Check regularly to ensure rosehips are covered with water.

Strain through double muslin or a very fine sieve (no seeds should pass into
the soup). Return to saucepan and add the sugar.

Add 1 to 2 tablespoons of cornflour to thicken the soup, bring to the boil.

Serve warm with whipped cream.

Copyright C2006 All rights reserved Madeleine Giddens

-----Original Message-----
One of the gentle ladies in my home kingdom, I don't believe her to be on
this list, was asking about Rose Hip Soup.  Another gentle lady had heard of
it, and I believe she discussed it as a 'cold fruit soup.  The concept was
discussed to be of a period 'Viking' food, and the other lady disucssed
having same in Swedish, and described it as a little slice of heaven, but it
was a modern dish (she indicated she had seen it prepared from a packet
"Like onion soup mix" but that she had "never seen it in the US".  Given
that I have never heard of such a thing, I commenced to wondering ...

Anyone on this wonderfully knowlegable list every hear of Rose Hip soup?
Know how it is prepared?  Is it also a period food?  Are there differences
between the period verion and the modern one?

How may we help these two wonderful women?
Jo (Georgia L.) Foster

Never knock on Death's door.
Ring the doorbell and run ... he hates that.

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