Rosehip Soup

This is the basic recipe and method for Jewish rosehip soup. It is also popular in Iceland and parts of Scandinavia, where, because of the cold temperatures, it's often used for colds and sore throats.

Category: Soup  ·  Serves 6

Ingredients

• 1 litre fresh rosehips
• 2 litres water
• For each litre, 1 liquid quart of rosehip pulp
• 1½ tablespoon sugar
• 1½ tablespoon potato flour
• ¼ cup almonds

Instructions

1. Rinse the rosehips. Crush dried hips. Boil in water till soft.
2. Press through a colander. Measure the pulp and dilute with water if necessary.
3. Bring the pulp to a boil and add sugar. Add more sugar if it is too tart.
4. Mix potato flour with some cold water. Thicken the soup while you stir and bring to a boil. Add blanched and shredded almond.

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