Rosehip Soup cooks rosehips into a lightly thickened Scandinavian fruit soup with sweet-tart balance.
8 min prep 15 min cook 30 min rest
Keeps the screen on · step-by-step guide · built-in timer
Put the rosehip puree and water in a pot.
Boil the mixture over medium heat for 8 minutes.
Loosen the sugar and starch with a little water and add to the pot.
Cook the soup for 3 minutes until thickened so no starch taste remains.
Cool to room temperature and chill for 30 minutes.
Serve cold.
💡 Tip: Strain the soup finely for the classic smooth texture.
🍽️ Serving suggestion: Serve cold with almonds or small biscuits.
~118
kcal calories
1
g protein
27
g carbs
0
g fat
10.6g
Sugar
0g
Fiber
4.3mg
Sodium
0g
Saturated fat
⚠️ Nutrition data match is limited for this recipe (75%); values are estimates.
Approximate values, derived from ingredient amounts using USDA FoodData Central and TÜBİTAK Turkish Food Composition Database. Actual values can vary by roughly ±20% depending on cooking method, brand, and portion size. For diet or medical conditions, consult a dietitian or doctor.
Moderate satiety, fine between meals
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