Norwegian Fruit Soup

5 Reviews Add a Pic
  • Prep

    10 m
  • Cook

    40 m
  • Ready In

    7 h 20 m
Recipe by  ANDERSA

“A delicious cold Scandinavian red fruit soup. Good anytime!”

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Adjust Servings

Original recipe yields 4 servings



  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)

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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.

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Amount Per Serving (4 total)

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

Based on a 2,000 calorie diet



previous recipe:

Fresh Pea Soup


next recipe:

Three Fruit Soup