Red Fruit Soup Norway

Transport your taste buds to the Scandinavian summer with Red Fruit Soup, a traditional Norwegian dessert brimming with vibrant flavors and refreshing simplicity. Crafted from a medley of ripe strawberries, juicy raspberries, and tart red currants (or cranberries as a substitute), this chilled soup is the perfect balance of sweet and tangy. Simmered gently with sugar and infused with a splash of zesty lemon juice, the fruit mixture is blended into a silky, lightly thickened texture using potato or cornstarch, ensuring a smooth and luscious finish. This quick-to-prepare recipe, ready in under 30 minutes and chilled to perfection, makes an ideal light dessert or snack served cold and garnished with fresh mint leaves. Celebrate Nordic cuisine with this stunningly bright and refreshing fruit soup, perfect for summer gatherings or as a unique, healthful treat.

Nutriscore Rating: 73/100

Prep Time:10 mins

Cook Time:15 mins

Total Time:25 mins

Servings: 4

Ingredients

• 250 grams strawberries
• 250 grams raspberries
• 150 grams red currants (or substitute with cranberries if unavailable)
• 70 grams granulated sugar
• 750 milliliters water
• 2 tablespoons lemon juice
• 2 tablespoons potato starch (or cornstarch)
• 3 tablespoons cold water (for starch slurry)
• 5 leaves fresh mint leaves (for garnish, optional)

Directions

Step 1

Rinse the strawberries, raspberries, and red currants thoroughly under cold water. Hull the strawberries and cut them into halves if they are large.

Step 2

In a medium saucepan, add the water and granulated sugar. Heat over medium heat, stirring occasionally, until the sugar has dissolved completely.

Step 3

Add the strawberries, raspberries, and red currants to the saucepan. Bring the mixture to a gentle boil, then reduce the heat to a simmer. Cook for about 5-7 minutes until the fruits soften and release their flavors.

Step 4

Once the fruits are softened, use an immersion blender to blend the mixture into a smooth soup. Alternatively, let it cool slightly and blend it in a countertop blender in batches, then return it to the saucepan.

Step 5

Stir in the lemon juice to enhance the flavor. Taste and adjust sweetness by adding more sugar if desired.

Step 6

In a small bowl, mix the potato starch (or cornstarch) with the cold water to create a smooth slurry. Gradually stir this slurry into the soup while it is simmering. Cook for another 2-3 minutes, stirring frequently, until the soup thickens slightly. The consistency should be silky but not overly thick.

Step 7

Remove the soup from the heat and let it cool to room temperature. Transfer it to the refrigerator to chill for at least 2 hours.

Step 8

When ready to serve, ladle the chilled red fruit soup into bowls. Garnish with fresh mint leaves if desired. Serve cold and enjoy!

Nutrition Facts

Serving size	1531.8 grams (1531.8g)

Amount per serving	% Daily Value*
Calories	633

Total Fat 2.60g	3%
Saturated Fat 0.10g	1%
Polyunsaturated Fat 0.90g
Cholesterol 0mg	0%
Sodium 54mg	2%
Total Carbohydrate 155.40g	57%
Dietary Fiber 27.70g	99%
Total Sugars 106.30g
Protein 6.90g	14%

Vitamin D 0IU	0%
Calcium 200mg	15%
Iron 4mg	23%
Potassium 1065mg	23%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 3.5%

Protein: 4.1%

Carbs: 92.4%