Norwegian Sweet Soup (Sot Suppe)

Norwegian sweet soup (sot supper) recipe. A special occasion recipe that's totally unique and totally Norwegian!

Hello there! I’ve had a blast posting these traditional Norwegian recipes on my blog:

I received really great feedback, mostly from people who have some connection to Norway or people who have Norwegian ancestry. Today, I’m continuing on with another family favorite: Sweet soup.

Norwegian sweet soup. A mix of dried fruit, spices, and tapioca. Click through for recipe.

Growing up, we would eat traditional Norwegian foods on special occasions. This sweet soup is one of those foods. It’s something my grandma used to make with pride: a sweet combination of dried fruits, tapioca, and spices.

This is the first time I made sweet soup (sot suppe, in Norwegian) myself. It was very easy. And the best part? It tasted just like the kind my grandma used to make. That makes me very happy.

How To Eat Norwegian Sweet Soup

Since this recipe will be unfamiliar to many of you, I’m offering up a few ways to enjoy it:

  • Sweet soup can be eaten hot or cold
  • Serve with heavy cream on top
  • Serve on top of cottage cheese
  • Serve on top of unsweetened yogurt
  • Serve with sliced cheese on the side (a sharp white cheddar would be nice)

This is a special occasion recipe, more than anything – at least that is how we always enjoyed it. Make a batch for your family Christmas celebration, Easter or Syttende Mai (17th of May).

Norwegian Sweet Soup (Sot Suppe)

Norwegian Sweet Soup (Sot Suppe)

Use any combination of mix dried fruit (ingredient #5, below). I used a combination of dried apricots, apples, and prunes.

The starch in the tapioca helps to thicken this soup. I recommend large pearl tapioca, but a smaller tapioca would also work.

Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes


  • 5 cups water
  • 1/4 cup large pearl tapioca
  • 1 cup chopped prunes
  • 1/2 cup raisins
  • 1 cup mixed dried fruit, chopped
  • 3/4 cup sugar
  • 1 teaspoon cinnamon
  • Zest from 1 lemon
  • 1 tablespoon lemon juice


  1. Soak tapioca in water overnight. In the morning, add fruit, sugar, cinnamon, and lemon zest.
  2. Cook over medium-high heat in a large, heavy-bottomed saucepan until tapioca is clear and the fruit is tender, about 10 minutes. Remove from heat and add lemon juice. Allow to cool. Store in refrigerator for up to 1 week.
Norwegian recipes, from Cheap Recipe Blog. Click through for many traditional Norwegian recipes!

16 Responses to “Norwegian Sweet Soup (Sot Suppe)”

  1. 1

    Betty Capps — September 11, 2016 @ 5:21 am

    I was told that sweet soup was made for new mothers. It was fruit to help the mother from becoming constipated. Hey, I am just sharing what I was told. Mom made it for me after my first baby. Maybe I should started eating it a day or two before. LOL

    • Haley replied: — September 11th, 2016 @ 6:37 pm

      I had no idea! Funny story 🙂

  2. 2

    Dianne — December 17, 2016 @ 12:27 am

    Have you tried cooking it in a crockpot?

    • Haley replied: — December 19th, 2016 @ 3:53 pm

      I have not, but I bet it would work wonderfully. Thanks!

  3. 3

    Karen — December 21, 2016 @ 3:43 pm

    So fun to find this! I just made my family’s version for the first time myself after growing up eating my mom’s, after her growing up with her grandmother’s… it’s a long tradition. 🙂 Really enjoying the connection to my Norwegian roots.

    • Haley replied: — December 26th, 2016 @ 4:52 pm

      Recipes can really do that! Thanks for your comment, Karen 🙂

  4. 4

    Terry from Wisc — January 8, 2017 @ 12:13 am

    I’ve been making søtsuppe for many years usually at Christmastime. One year I made such a big batch I canned it, which was a first for me, and how handy to just grab a jar off the fruit cellar shelf. The one thing that is necessary, is to soak the tapioca overnight. There is just no other way to soften it, so you have to plan a day in advance. For some years now I have made it in a double boiler, and I find that it is a better way than on the stovetop. If you cook on the stovetop and forget about it, it can scorch and stick. PS: Thanks for the tip about eating it over yogurt! Ha en god dag! 🙂

    • Haley replied: — January 8th, 2017 @ 1:10 am

      Thanks for the tips, Terry! You’re right about it scorching and sticking if you’re not careful.

  5. 5

    Diane Elvrum — October 5, 2017 @ 1:45 am

    My mother and mother in law made this soup and have been looking for it as my spouse wants me to make him some. He is Norwaigian decedent.

  6. 6

    Dawn Mitzner — April 27, 2018 @ 2:37 am

    My grandma called this “Chadding Soup”. I’m not sure how you would spell that in Norwegian but that’s how it sounded to me as an English child.  She said that meant old woman soup and that it was called that because it helped with constipation. 

    • Haley replied: — May 10th, 2018 @ 2:47 pm

      Haha, that’s awesome! I think I’ve heard some variation of that. I guess she was right?!

  7. 7

    Julie — June 12, 2018 @ 9:29 pm

    This was also served by my mother and grandmother. After the birth of my first child my mother made some sweet soup and said the very same thing.  It was always served with heavy cream or as a treat with vanilla ice cream.   Now I’m making it for my very old dad to remind him of his Norwegian Mom. 

  8. 8

    Kaaren — June 25, 2018 @ 8:10 pm

    I lived in a Norwegian home as a teen, and the mom in the household made Norwegian fruit soup/pudding, but instead of tapioca, she used pearl barley. It was always delicious and can be served cold in summer or hot in winter. Add a dollop of sour cream or whipped cream, which ever you want.

    • Haley replied: — July 23rd, 2018 @ 2:25 am

      Yum! The sour cream or whipped cream addition sounds delicious.

  9. 9

    Joann — August 16, 2018 @ 8:58 pm

    What is the process for canning the soup?

    • Haley replied: — September 6th, 2018 @ 3:12 pm

      Sorry, I can’t help you with that. I’ve never canned sweet soup. Good luck!

Leave a Comment