Norwegian Fruit Soup


"A delicious cold Scandinavian red fruit soup. Good anytime!"

Ingredients 7 h 20 m {{adjustedServings}} servings 251 cals

Serving size has been adjusted!

Original recipe yields 4 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 251 kcal
  • 13%
  • Fat:
  • 3.7 g
  • 6%
  • Carbs:
  • 52.3g
  • 17%
  • Protein:
  • 4.4 g
  • 9%
  • Cholesterol:
  • 11 mg
  • 4%
  • Sodium:
  • 33 mg
  • 1%

Based on a 2,000 calorie diet

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  • Prep

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  1. Simmer water with rice and cinnamon sticks for 20 minutes. Discard the rice and cinnamon, reserve the water. Return the water to the stove, and add the apple; simmer for 5 to 10 minutes.
  2. Add the cherries and raspberries, then bring to a boil before removing from the heat. Allow to stand for at least 30 minutes before refrigerating. Serve cold, garnished with a dollop of whipped cream.
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Reviews 5

  1. 6 Ratings


This was so good! I served it at a cast party for a play about a Norwegian family- everyone raved about it! I guess the starch in the rice helps to thicken the soup, but there wasn't any noticeable thickness. I didn't waste the rice though, I tranferred it to another pan, cooked it in more water, and mixed it with some instant vanilla pudding to make a mock rice pudding. I think I may try strawberries next time because the raspberry seeds are hard to eat.


This fruit soup is very refreshing, but I could do without the rice. Otherwise, I followed the recipie bu did add a cup more of the red raspberries. Very cool on a hot summer day.


Served this to guests over the weekend and everyone raved about it. I didn't bother to peel the apple, and it was fine. The only changes I will make next time will be to give the cherries a rough chop so they aren't too big, and maybe use more rice or simmer it for longer, to get the soup to thicken up a bit more. Don't throw away the rice, just save it to eat for breakfast with some butter and a little extra cinnamon.