Nyponsoppa (Rose hip soup)
Nyponsoppa
The Rose hip soup (Nyponsoppa in Swedish) is a Swedish soup made from rose hips that often is served as a beverage.
Rose hips are commonly used as a herbal tea, often blended with hibiscus, jam, jelly, syrup, rose hip soup, beverages, wine, and marmalade. Rose hip soup, "nyponsoppa", is especially popular in Sweden.
Some eat it for breakfast. The types of soup for that purpose are generally lower in fruit content and more watery. Instead, broken up crisp bread is sometimes added.
The best rose hips or nypon to make the soup are the large hips of Rosa rugosa, but the smaller hips of Rosa canina and Rosa dumalis are also commonly used. The hips form after the rose petals have fallen off. They are picked after the first frost of the fall, once ripe and red, then dried. Nyponsoppa is typically made with dried rose hips, water, potato flour (as a thickener), and sugar. The rose hips are boiled until they are soft and then blended with a mixer. The mixture is then run through a sieve and thickened with potato flour. Optionally spices such as cinnamon and cloves can be added. Rose hips are rich in vitamin C.
Nyponsoppa can be enjoyed warm or chilled, as a lightly sweetened starter or a creamy dessert, when it usually comes with milk; vanilla ice cream or a dollop of whipped cream or almond macaroons (mandelbiskvier).
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