Nyponsoppa is a classic dish in Sweden, made from something quite special: rose hips. These are the fruits that come from rose plants, and they’re used to make a simple, yet lovely soup. This dish includes just a few ingredients: rose hips, water, sugar, and potato starch to thicken it up. Some folks like to add milk or cream to make it richer, but that’s up to personal taste.
The main ingredient, rose hips, comes from different types of roses, but the most common ones used are from the Rosa rugosa, Rosa canina, and Rosa dumalis plants. They’re picked after the first hard frost in the fall, once they’ve turned ripe and red. After drying them, they’re boiled until soft, blended into a puree, and strained to get a smooth soup. Potato starch is added to thicken it, and sugar sweetens the deal.
You can have Nyponsoppa in many ways: hot or cold, and as a drink or a dessert. It’s often served with extras like almond biscuits, banana slices, almond flakes, whipped cream, or vanilla ice cream.
A Look Back
Nyponsoppa has been part of Swedish meals since at least 1749, showing it’s been loved for a long time. In the 1800s, it was even served in psychiatric hospitals as a dessert with raisins and syrup. By the 1950s, it became a popular dessert all over Sweden, often paired with dishes like meatballs and macaroni.
Today, Nyponsoppa is still a favorite, enjoyed as a snack, breakfast, or dessert. Whether you make it from scratch with fresh or dried rose hips or pick up a ready-made version from the store, it offers a taste of Swedish tradition that’s straightforward and satisfying.
Photo credit: Johan Jönsson
