Dried Fruit Soup

Thank you for sharing!

Last Updated on November 13, 2019 by Chef Mireille

Dried Fruit Soup, FruktsoppeKnown as Sekahadelma Keitto in Finland and Fruktsoppa in Sweden, this is a traditional dessert soup usually served at Christmas with rice pudding. For a rice pudding similar to the Finnish version, you can use the Belgian version here to make a complete Finnish dessert.

When you cook a lot of International food, you will often see similarities between cuisines, however they usually have some common factor i.e. colonized by the same country, slave history, etc. What relationship Finland could have to Peru I don’t know, but this is very similar to Mazamorra Morada, which I made here. A Peruvian in Finland for Christmas won’t be feeling too homesick with this similar holiday recipe.

I had neglected to soak the fruits and needed to make this for today’s post for letter D as the Blogging Marathon crew are cooking alphabetically Journey Through Cuisines. I decided to do an instant version without pre-soaking the fruits. I just cooked it in more liquid for a longer period of time. However, I have noted below the traditional method as well.

Dried Fruit Soup

Cook Time: 50 minutes
Finishing Time: 1 hour (to chill)
Yield: Serves 6

Ingredients:

  • 5 oz. mixed dried fruit (I used peaches, pears and tart cherries)
  • 6 cups water
  • 1 cinnamon stick
  • 1/2 cup sugar
  • 1 tablespoon potato starch
  • juice of 1 lemon

Combine fruit, water and cinnamon in a large pot. Cook on high heat, uncovered, for 30 minutes. Add sugar and stir to combine. Cook for another 15 minutes.

Remove fruit and cinnamon. Reduce heat to medium.

In a small bowl, whisk potato starch with 1 tablespoon of water to form a paste. Add to fruit liquid, stirring constantly and cook for 1-2 minutes until liquid thickens.

See also  Sri Lankan Mutton Curry

soup -edit

Combine fruit and liquid in a container and refrigerate until chilled.

Scandinavian Soup -edit

Serve cold with rice pudding, sour cream or yogurt.

Dessert Soup -edit

Notes:

Traditionally, the fruits would be soaked overnight and then cooked in only 4 cups of water for 15 minutes before adding the slurry.

Since it is so sweet, you definitely need something milky and creamy to balance the sweetness. You can also eat with sour cream or yogurt, if you don’t have any rice pudding around.

holiday soup -edit

Although not traditional, this also makes a great topping for ice cream.

Dried Fruit Soup, Fruktsoppe
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Dried Fruit Soup

Cook Time50 mins

Ingredients

  • 5 oz. mixed dried fruit I used peaches, pears and tart cherries
  • 6 cups water
  • 1 cinnamon stick
  • 1/2 cup sugar
  • 1 tablespoon potato starch
  • juice of 1 lemon

Instructions

  • Combine fruit, water and cinnamon in a large pot. Cook on high heat, uncovered, for 30 minutes. Add sugar and stir to combine. Cook for another 15 minutes.
  • Remove fruit and cinnamon. Reduce heat to medium.
  • In a small bowl, whisk potato starch with 1 tablespoon of water to form a paste. Add lemon juice. Add to fruit liquid, stirring constantly and cook for 1-2 minutes until liquid thickens.
  • Combine fruit and liquid in a container and refrigerate until chilled. Serve cold with rice pudding, sour cream or yogurt.

Notes

Notes:
Traditionally, the fruits would be soaked overnight and then cooked in only 4 cups of water for 15 minutes before adding the slurry.
Since it is so sweet, you definitely need something milky and creamy to balance the sweetness. You can also eat with sour cream or yogurt, if you don't have any rice pudding around.
Did you try this recipe? Leave a comment below.Please follow me on Instagram @chefmireille or tag me #chefmireille with your pics! I'd love to share them!
See also  20 Scandinavian Recipes - Explore Scandinavian Cuisine & Culture

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 63

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Thank you for sharing!

About Chef Mireille

CHEF MIREILLE - AUTHOR, RECIPE DEVELOPER AND PHOTOGRAPHER FOR Global Kitchen Travels
***
Chef Mireille is a NYC based freelance chef instructor and food photographer. Due to her very diverse family background, she was able to travel and learn about global cultures and flavors from a young age. Her passion for culture, cooking, history and education had made her an expert on developing traditional globally inspired recipes & delicious fusion cuisine.
Her extensive travel history provides a plethora of background information and Travel Tips!

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Comments

  1. Kalyani

    Loved the fruit soup .. Our kind of mild fruit based dessert ! Bookmarking.

    And yes, as we read so many recipes in our “research” for BM, we realise so many common recipes across states / countries isn’t it ?

  2. Usha

    So true , some of the recipes are so similar, though they are from different cuisines. Fruit dessert soup looks lovely and delicious

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