Finnish Fruit Soup Recipe
Finnish Fruit Soup
Flavors of Finland
Total time: 1hr to 2hr

Prep. time: A few minutes
Cooking time: 8-10 minutes
Infusing time: 1 hour or overnight according to the chosen version

Difficulty: Easy
Chef's Note

 In Finland, it is traditional to serve this hot aromatic fruit soup over rice porridge.

Some people add 3 Tbsp. potato starch diluted in a little water to the cooking liquid in the last step for a thicker consistency. 

- dried fruits & spices
- 150 ml / 3/5 cup sugar (optional)
- 1 pinch of salt (optional)
- 2 litres / 8 cups water

Fruits & Spices
- 250 ml / 1 cup pitted prunes
- 125 ml / 1/2 cup dried apricots
- 2 Tbsp. raisins
- 1 Tbsp. dried currants
- 3 dried green cardamom pods, split
- 2 cinnamon sticks
- 2 Tbsp. thinly sliced lemon and orange peel
- 1 thin slice of fresh ginger root

  1. Place the sugar and all the fruits and spices except the cinnamon sticks and salt in a saucepan. Add water. Let soak overnight.
  2. Bring to a boil with the cinnamon and a touch of salt if desired.
  3. Reduce the heat and simmer until the fruit is fully cooked.
  4. Transfer the fruit with a slotted spoon to a serving dish and remove the cinnamon sticks.

Thicken the juice

  1. Quickly return the mixture to a boil until the desired texture is reached.
  2. Pour over the fruits.
Quick version
  1. Put all the ingredients in a saucepan.  Bring to a boil; reduce the heat and simmer for 6 minutes.
  2. Turn off the heat, cover the saucepan and let rest for an hour before serving so that the flavors meld. 

If you prefer a thicker, more syrupy juice, just simmer it a little longer.

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