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Rosehip Soup

This is the basic recipe and method for Jewish rosehip soup. It is also popular in Iceland and parts of Scandinavia, where, because of the cold temperatures, it's often used for colds and sore throats.

Source and licence

"Rosehip Soup" from the Wikibooks Cookbook (https://en.wikibooks.org/wiki/Cookbook:Rosehip_Soup, revision 4525539), by its contributors (https://en.wikibooks.org/w/index.php?title=Cookbook:Rosehip_Soup&action=history), licensed CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/).

Read the original CC-BY-SA-4.0 Revision 4525539

What was changed: Reformatted by FoodByNation from the wiki page: ingredients and steps extracted, links and templates removed, diet notes detected from the ingredients. This adaptation is also licensed CC BY-SA 4.0.

Iceland. Associated with Iceland by FoodStudio's reading of the page's title and categories (confidence 0.6). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.

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Ingredients

Method

  1. Rinse the rosehips. Crush dried hips. Boil in water till soft.
  2. Press through a colander. Measure the pulp and dilute with water if necessary.
  3. Bring the pulp to a boil and add sugar. Add more sugar if it is too tart.
  4. Mix potato flour with some cold water. Thicken the soup while you stir and bring to a boil. Add blanched and shredded almond.