Recipe: Finnish Fruit Soup
It might seem a little crazy to use dried fruit to make this recipe, especially when we have such easy access to fresh fruit and berries almost year round. Yet dried fruit really does make the best base for this unique “soup.” You can serve it cold on its own, but we prefer it warmed up atop a bowl of rice pudding.
Finnish Fruit Soup
Makes8 servings (as a topping to riccipurra)
- 3 cups
mixed dried fruit (we like to use dried apples, raisins, and apricots, though prunes are a traditional ingredient as well)
- 1 to 2
cinnamon sticks (depending on the size and strength of the sticks)
- 1 teaspoon
freshly ground cardamom
- 1/2 teaspoon
- 1/2 cup
granulated sugar, or more to taste
Pinch freshly ground black pepper
- 1 1/2 tablespoons
Apple cider vinegar, to taste
Soak the dried fruit overnight in a large bowl with 6 cups water. The fruit will absorb the water and become much larger. If any pieces become larger than bite size, remove them from the water and cut them into smaller pieces.
Pour the fruit and water into a large pot. Add the cinnamon sticks, cardamom, nutmeg, and sugar, along with a pinch of freshly ground black pepper. Cook over medium-high heat until the mixture comes to a boil, and stir until the sugar is dissolved. There should be enough liquid in the pot to cover the fruit. If you need to add more water, do so now. Reduce the heat to low so the mixture is at a simmer.
Mix the potato starch with a little water to create a slurry, then add it to the soup, stirring well to incorporate. Keep simmering until the liquid thickens. Once the liquid thickens to a syrupy consistency and the fruit aroma is strong, add the apple cider vinegar to taste. We typically add 1 to 2 teaspoons.
Serve the soup warm, or chill it, covered, in the refrigerator and serve once it’s cool.
Reprinted with permission from Northern Hospitality with The Portland Hunt + Alpine Club © 2018 Quarto Publishing Group USA Inc. Text and photography © 2018 Briana and Andrew Volk. Photography: Peter Frank Edwards. First published in 2018 by Voyageur Press, an imprint of The Quarto Group.