Norwegian Sweet Soup (Sot Suppe)
Hello there! I’ve had a blast posting these traditional Norwegian recipes on my blog:
- Rommegrot (cream pudding)
- Lefse (no special equipment needed!)
- Goro cookies
- Norwegian pepperkaker cookies
- Klub (potato dumplings)
- Swedish meatballs
- Open-faced sandwiches
- Flatbrod (flatbread/crackers)
- Almond kringler
- Kringla cookies
- Almond cake
- Sandbakkelse (sugar cookies)
- Norwegian meatballs (kjøttkaker)
- Norwegian rice pudding (risgrot)
- Danish pancakes (aebleskiver)
- How to make Norwegian egg coffee
- A Scandinavian snack board
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.
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 or gjetost cheese 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).
- 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
- Soak tapioca in water overnight. In the morning, add fruit, sugar, cinnamon, and lemon zest.
- 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.