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~ "Sot Suppe" ~ (Norwegian Sweet Soup)
My
mother was the daughter of Norwegian immigrants who homesteaded our small
Wisconsin dairy farm in the late 1800s. When my mother was a child, sweet
soup was a traditional part of Christmas Eve, served cold with julekake,
lefse, Christmas bread, or open-faced sandwiches. Sweet Soup is made with
dried fruit and tapioca.
Sot Suppe
- 6 cups
water
- 1/3
cup sugar
- 1 tablespoon
quick-cooking tapioca
-
1/4
to 1/2 teaspoon cinnamon (depending upon how well you like the taste
of cinnamon; you can also use a cinnamon stick)
-
2
cups dried fruit (use any kind you like: apples, apricots, peaches
or a mixture of dried fruit)
- 1 cup
raisins (dark or golden)
-
1
cup dried prunes
-
1
tablespoon lemon juice (you can also use 1 teaspoon of dried lemon
rind or several slices of fresh lemon)
In
a medium saucepan, combine the sugar, tapioca, cinnamon and water. Bring
to boiling, stirring constantly. Stir in fruit (including the lemon if
you’re using sliced lemon) and heat to boiling again. Cover. Simmer for
15 minutes, or until the fruit is tender.
After
the fruit is tender, if you're using lemon juice, stir in the lemon juice
(or teaspoon of dried lemon rind). Serve either cold or warm, depending
upon your preference. If you use a sliced lemon, remove the lemon rind
before serving.
For
a light afternoon 'Norwegian' lunch (after hiking, sledding, snowshoeing
or cross-country skiing), serve sweet soup with Julekake or Christmas
bread, Christmas cookies, open-faced sandwiches, and a variety of sliced
cheeses.
Sweet Soup also is good served cold on a hot summer day.
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