Fruit Soup (sotsuppe) — Norwegian-american Version

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A.A. Hodge

CATEGORY	CUISINE	TAG	YIELD
	American		6	To 8 servi

INGREDIENTS

1	c	Pitted dried prunes
3/4	c	Raisins
3/4	c	Dried apricots
		Cold water
1/4	c	Quick-cooking tapioca
		uncooked
2	c	Water
2	T	Lemon juice
1	c	Grape juice
1	t	Vinegar
1/2	c	Sugar
1		Cinnamon stick

INSTRUCTIONS

A dessert, snack, or one course of a meal, fruit soup is a sweet  eaten
by Danes, Swedes, and Finns as well as Norwegians; each  nationality
has preferred combinations of ingredients.  Combine prunes, raisins,
and apricots in a 3-quart saucepan. Add  water to cover, about 3 cups.
Bring to boil and simmer gently for 30  minutes. Bring 2 cups water to
a boil in a small saucepan. Stir in  tapioca and simmer for 10 minutes.
When fruit is softened, add cooked  tapioca, lemon juice, grape juice,
vinegar, sugar, and cinnamon  stick. Bring to a boil and then simmer
for 15 minutes. Remove  cinnamon stick. Mixture will thicken as it
cools. Add a little more  water or grape juice if mixture seems to
thick. Serve hot or cold. If  served cold can be garnished with whipped
cream.  Variations: Use currants, golden raisins, or the mixed-fruit
combinations found in grocery stores. Or, substitute pineapple juice
for grape juice.  Recipe is from The Minnesota Ethnic Food Book by Anne
R. Kaplan,  Marjorie A. Hoover, and Willard B. Moore. Posted to EAT-L
Digest 11  Apr 97 by Felicia Pickering <MNHAN063@SIVM.SI.EDU> on Apr
12, 1997

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