Norwegian Fruit Soup (Sot Suppe)


1/2 pound dark raisins
1/2 pound light raisins
1 pound small pitted prunes
3 cinnamon sticks, broken up
1 tablespoon whole cloves
6 cups water
4 tablespoons Minute tapioca
1/2 cup sugar
1 seedless orange, peeled, thinly sliced, then quartered
1 to 2 cups applesauce
1 cup orange juice or water as needed


Slowly bring raisins, prunes, cinnamon sticks, cloves, water, and tapioca to a boil, stirring occasionally. Cook gently until tapioca is transparent. Add sugar, orange slices, and applesauce. Add orange juice or water to thin the soup. Serve warm or chilled in bowls. Also delicious over sponge cake or ice cream.

Cooking & Recipes




Mary Linstad, Porterfield, Wisconsin

Preparation Method

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