“A delicious cold Scandinavian red fruit soup. Good anytime!” - by ANDERSA
Ingredients
Adjust Servings
Original recipe yields 4 servings
Directions
- 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.
- 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.
Nutrition
Amount Per Serving (4 total)
- Calories
- 251 cal
- 13%
- Fat
- 3.7 g
- 6%
- Carbs
- 52.3 g
- 17%
Based on a 2,000 calorie diet
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Reviews (5)
Rate This Recipe
"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 ..." See morethickness. 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."
ruthey
"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...." See more"
porkchop
"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 ch..." See moreop 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."
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