Rose hip soup
|Type||Beverage or Soup|
|Course||Breakfast or Dessert|
|Place of origin||Sweden|
|Serving temperature||Cold or Hot|
|Main ingredients||Rose hips, sugar, water, potato starch|
|83-1,608 kJ per 100g|
20-384 kcal per 100g  kcal
Some eat it for breakfast. The types of soup for that purpose are generally lower in fruit content and more watery. Instead, broken up crisp bread is sometimes added.
Description and preparation
The best rose hips or nypon to make the soup are the large hips of Rosa rugosa, but the smaller hips of Rosa canina and Rosa dumalis are also commonly used. The hips form after the rose petals have fallen off. They are picked after the first frost of the fall, once ripe and red, then dried. Nyponsoppa is typically made with dried rose hips, water, potato flour (as a thickener), and sugar. The rose hips are boiled until they are soft and then blended with a mixer. The mixture is then run through a sieve and thickened with potato flour. Rose hips are rich in vitamin C.
- "The Food Database" (in Swedish and English). National Food Administration (Sweden). pp. "Rosehip soup ready-to-eat powder unsweetened fortified" and "Rosehip soup dried powder fortified". Archived from the original on 18 August 2012. Retrieved 15 June 2012.
- "Rose Hip Soup Recipe". About.com. Archived from the original on 16 August 2016. Retrieved 29 March 2020.
- Kalf-Hansen, Rune; Sundgren, Lisen (2016-07-01). Det vilda köket (in Swedish). Bonnier Fakta. ISBN 978-91-7424-636-0.
- Duxbury, John. "Rosehip soup (Nyponsoppa)". www.swedishfood.com. Retrieved 2020-01-15.
- Swedish Recipes: Old and New (1955) (Page 6) "American Daughters of Sweden". Archived from the original on 2011-07-24. Retrieved 2011-01-15.
- Stempel, John-Lewis (2012). Foraging: The Essential Guide to Free Wild Food. Constable & Robinson. p. 67. ISBN 9780716023210.
- . Giese, Paula (1995). "Native foods - rose hips". Retrieved 2008-08-08.