Comments on: Norwegian Fruit Soup

By: Sven

Sven — Fri, 01 Feb 2019 04:44:54 +0000

Currents, soaked for several hours, are also a nice addition to the fruit soup.

By: Molly

Molly — Fri, 01 Apr 2016 12:35:12 +0000

But about how many cups of dried and fresh/frozen fruits should you use?

By: Martha

Martha — Sun, 16 Dec 2012 14:30:14 +0000

Like others who have written, I have fond memories of my grandma making this and am pleased to find it. My yoga class is having a culturally diverse breakfast next week and I’m bring saftka suppa which is what my grandma called it.

By: jackie

jackie — Thu, 13 Sep 2012 16:24:24 +0000

This recipe best fits what my grandad used to make. Gonna give it a try & see. Thank you for publishing it

By: Lynda N

Lynda N — Sun, 30 Oct 2011 21:51:25 +0000

Thank you! This is what I’ve been looking for, also a memory from my grandma’s recipe box. (I love it with cream or ice cream as a dessert, my apologies to those who are vegans.) I have also used raisins for their iron content, as advised by the American Red Cross when my iron levels are low. The bag of Sunmaid raisins says iron content is about 6% DRV in 1/4 cup of dark raisins, so not high but when combined with other sources, helpful. Also good for constipation – serve in small quantities. 🙂

By: GrandmaJ

GrandmaJ — Tue, 30 Nov 2010 02:17:55 +0000

RE INFO FROM AMERICAN RED CROSS:
IRON we need daily is: Women–15 mg Men–10 mg (men due the fact they can store iron better in muscle).
Raisins: 1.3-1.8 mg (1/4 cup).

I am not one to argue, but raisins are used in elevation of hemoglobin.

Raisins are on the list of things to eat that will increase your hemoglobin. The American Red Cross blood drives usually are 2 days in rural areas and if your hemoglobin is slightly under, you are encouraged to go home and eat from the list of foods and come back the next day. Raisins are one of the first on the list.

There are people who swear by the cast iron pans for food prep. This is NOT all inclusive in increasing your red blood cells.

The body makes new blood cells every 90 days, it is one of the reason those of us with diabetes get our AlCs checked every 90 days.

Every single ingredient unit used is a healthy one. Those with glycemic issues need to understand how little they need to eat to get to the level they want to avoid.

I add things to my batch–the small granddaughters like to cook it–one of their favorites to add is dried cranberries and dried cherries. I also put limes into it. (Heck, I use limes in everything!) I also use Siagon cinnamon in addition to the C/Stix.
My batch I make is about a gallon. Some of the people around here use grape juice in theirs too. Wonder what a good shot of a fruited wine would be like in it cooked down????

By: lori eveland

lori eveland — Tue, 30 Nov 2010 00:39:00 +0000

this looks like a great recipe like my grandmother used to make.however i must write to correct the mistaken impression that there is iron in raisins and other dreis fruits.this used to be the case decades ago when iron pots were used to dry and store the fruit,but this is no longer the case.there is now no iron in these fruits and if you think you are doing a favor to pregnant and nursing mothers you are giving dangerously bad advice.

By: Connie

Connie — Wed, 11 Aug 2010 14:18:42 +0000

Thank you for publishing this recipe. I remember my mom making Frukt Suppe when I was young, but have never made it myself. I hope to make it in September for our staff meeting at work, because I am trying to introduce Norwegian food to my co-workers (it seems sometime that we are trying to out-do each other, and everyone is leaning towards healthy, low calorie food. The great thing is that this recipe says sugar to taste, but I can use a Splenda equivalent). I’m looking forward to making it. Thank you again.

Connie

By: ellen

ellen — Mon, 19 Jul 2010 16:27:45 +0000

YEA that is what my Norwwegian grandma made!! NOW I have the recipe Great childhood recipe memories and wonderful on cold winter nights