Swedish Sweet Soup

Rating: 5 stars
4 Ratings
  • 5 star values: 4
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

This recipe has been passed down in my family for generations. Raisins, prunes, cinnamon, sugar, and tapioca are cooked on the stove, then lemon juice and a dash of salt are added. This is a Christmas tradition in my home. Tastes best after standing several hours.

By ACHOCOCAT

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Recipe Summary

prep:
15 mins
cook:
30 mins
additional:
9 hrs 15 mins
total:
10 hrs
Servings:
10
Yield:
10 servings
Nutrition Info
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Ingredients

10
Original recipe yields 10 servings
The ingredient list now reflects the servings specified

Directions

  • Place the tapioca in a bowl with enough water to cover, and soak 8 hours, or overnight.

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  • Fill a large saucepan with the 2 quarts water, and mix in the prunes, raisins, sugar, and cinnamon. Bring to a boil, and stir in the soaked tapioca. Stirring often, cook 30 minutes, or until tapioca is clear and prunes are tender. Mix in the lemon juice and salt at the end of the cook time. Chill until completely cooled before serving.

Nutrition Facts

Per Serving:
260 calories; protein 1.5g; carbohydrates 67.7g; fat 0.2g; sodium 48.3mg. Full Nutrition
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Reviews (2)

Read More Reviews

Most helpful positive review

Heidi Nemith
Rating: 5 stars
12/03/2010
Fruit soup- the name alone puts people off, but it is SO good (I have converted everyone who enters my home around the holidays to eating fruit soup and loving it!), and makes the house smell wonderful! It's ok this way, but my grandmother off-the-boat-Swedish made this every winter with a few more ingredients. We use only cinnamon sticks (2-3 in a large crock pot or dutch oven). Use currants instead of raisins and reduce to 1 c. I use 1 whole package of dried apricots (best you can get), 2 granny smith apples (or other firm, tart apple) pared, cored and sliced thick, one small orange or tangerine seeded, sliced (peel-on) instead of the lemon juice. I cook this to a slow boil on the stove and transfer to a large crockpot on low and cook it until I feel like turning it off! We serve with a dollop of whipped cream on top in a large mug or bowl. It's also EXCELLENT as a "glug"- throw in some vodka, some port, some rum- whatever you fancy. It is great hot (especially with company over- the entire HOUSE smells wonderful!) but it's also great cold (the tapioca makes it gel up- it's thick when cool) on it's own, or served over oatmeal for breakfast. I like to serve it with shortbread cookies on the side. With the pitted prunes it's not the prettiest soup to serve- it's rather brownish and chunky, but if you can get past the look to the taste, you'll be hooked. Plus, it's good for you!! Read More
Helpful
(18)
4 Ratings
  • 5 star values: 4
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Reviews:
Most Helpful Most Positive Least Positive Newest
Heidi Nemith
Rating: 5 stars
12/03/2010
Fruit soup- the name alone puts people off, but it is SO good (I have converted everyone who enters my home around the holidays to eating fruit soup and loving it!), and makes the house smell wonderful! It's ok this way, but my grandmother off-the-boat-Swedish made this every winter with a few more ingredients. We use only cinnamon sticks (2-3 in a large crock pot or dutch oven). Use currants instead of raisins and reduce to 1 c. I use 1 whole package of dried apricots (best you can get), 2 granny smith apples (or other firm, tart apple) pared, cored and sliced thick, one small orange or tangerine seeded, sliced (peel-on) instead of the lemon juice. I cook this to a slow boil on the stove and transfer to a large crockpot on low and cook it until I feel like turning it off! We serve with a dollop of whipped cream on top in a large mug or bowl. It's also EXCELLENT as a "glug"- throw in some vodka, some port, some rum- whatever you fancy. It is great hot (especially with company over- the entire HOUSE smells wonderful!) but it's also great cold (the tapioca makes it gel up- it's thick when cool) on it's own, or served over oatmeal for breakfast. I like to serve it with shortbread cookies on the side. With the pitted prunes it's not the prettiest soup to serve- it's rather brownish and chunky, but if you can get past the look to the taste, you'll be hooked. Plus, it's good for you!! Read More
Helpful
(18)
Cristiann Rouse
Rating: 5 stars
12/27/2020
followed the recipe plus the modifications Heidi provided in her review. the soup turned out delicious. highly recommended! Read More
Jeanne
Rating: 5 stars
02/09/2018
My mom use to make something very similar. I would use less sugar next time. Plus I like it warm with a little cream drizzled on it. Read More
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