Icelandic Fruit Soup recipes



WIP: not finished gathering recipes, plan to add older/newer ones too.
All recipes so far from Helga’s book, will add info later, recipes first printed in 1947 by someone in their forty/fifties.

Note: Any time you add in the potato flour you MUST first dissolve it into a little bit of cold water, then mix it into the soup. Even if the recipe doesn’t say or is unclear. Otherwise you get sticky, transparent lumps of potato flour in the soup and it doesn’t actually dissolve. Potato flour just thickens up the soup a bit.

Krækiberja (crowberry) soup
1/2 – 1kg. crowberries
1.5 l. water
100g sugar
50g potato flour
1 dl cold water
Whole cinnamon (stick of cinnamon)

Crowberries are best in soup or juice, when they are well-matured (ripe). The berries are cleaned and boiled in water with the cinnamon stick for 20-30 minutes, then filtered from the soup-stock (that you just made). The potato flour is mixed into cold water, mixed into the soup when it boils, and then you let it boil again. The sugar is added afterwards to taste. Eaten with rusk (twice-baked bread) or brown (rye) bread.

Bilberry soup
100g dried bilberries (Icelandic blueberries) or 1 l. fresh bilberries
1.5 l. water
125g sugar
50g potato flour
1 dl. water

The dried blueberries are washed and left to soak overnight. Boil them in the water that you have been soaking them in, for one hour. Filter and heat up the liquid portion again, add sugar to taste. The thickening agent is of potato flour, which has been mixed into cold water. Eat with rusk (twice-baked bread) or brown (rye) bread. It’s correct to twice-boil the bilberries, if they are dried. You get more taste out of them.


ribsberja (rifsberja) redcurrant soup
1 kg. redcurrats or 3-4 dl redcurrant juice
1.5 l. water
40g potato flour
3-4 T sugar

The berries are cleaned, washed and boiled in water, until they turn into mush. Filter. The juice is heated up again together with the sugar. When it boils, it’s just like Béchamel (white) sauce for potatoes, and the pot is taken off the heat. It’s not necessary to filter the redcurrants out. One may have a fifty-fifty ratio of rhubarb to redcurrant berries. One may thicken this soup with eggwhites, others may eat rusk (twice-baked bread) with it. If you use juice instead of fresh redcurrants, you don’t need to add sugar.

Redcurrant soup from juice
75g redcurrants or 3dl redcurrant juice
1 1/4 l. water
45g potato flour
1 dl. water
100-150g sugar

The redcurrant berries are cleaned and well-washed. It’s best to press them in a berry presser, but it’s also correct to boil them and mash them then put them through a fine strainer.
The redcurrant juice is heated up with the water and sugar. When it boils, the soup is thickened with potato flour, which has been mixed into cold water. Heat to a simmer, but don’t let it boil. Eat it with rusk (twice-baked bread). One may leave the boiled redcurrant berries in and not filter them. If juice is used instead of fresh berries, it is mixed with water, and the soup is still made in the same manner.

Apricot soup
125g apricots
1 1/4 l. water
50g sugar
20g potato flour
1 dl. water
1-2 dl whipped cream

The apricots are washed and left to soak in the water and sugar overnight. Boil in water for 15-20 minutes, until they are tender but whole. The soup is thickened with the potato flour mixture (potato flour dissolved into a little cold water). Mix it with the whipped cream in a bowl. One must remember about the apricots, see to it that they are not boiled into mush. One may forgo the cream, but it’s good to eat the soup with rusk (twice-baked bread).

Apple soup from dried apples
100g apples, dried
1 1/4 l. water
2-3 T sugar
15g potato flour
1 dl. water, cold
75g twice-baked bread (rusk)

The dried apples are washed and left to soak in a blend of water and sugar overnight. Boil them in the water that they have been soaking in, until they are soft. Nudge them through a strainer(?). When it boils, add the sugar in to taste. The potato flour, which has been mixed into cold water, is added in, and the soup is left to boil again. With the soup is eaten small rusks (twice-baked bread). In the summer one may eat this soup cold.

Apple soup from fresh apples.
375g apples, fresh
1 l. water

The apples are washed, peeled and the seeds are taken out of them. The peel and the seed-capsules (apple core??) are boiled in 1/2 l. of water, but the apples are placed in the other half liter of water. The water with the peel is now boiled for 20 minutes. Then it is filtered into the apple-water, and boiled, until the apples are tender. One may filter the soup, if one wishes. The potato flour is mixed into cold water and the soup is thickened with it. Eaten with newly-baked rusk (twice-baked bread).

Fruit soup from blended fruit
75g prunes
50g dried apples
25g raisins
a small cinnamon stick
1-1.5 l. water
1/2 cup sugar
1.5 T potato flour
Rusk (twice-baked bread)

All of the fruit is let to soak overnight and then boiled. They may not turn into mush, but instead become tender. The cinnamon stick is boiled together with the sugar. The soup is thickeed with the potato flour mixture (of potato flour dissolved into cold water). With this soup one may eat twice-baked bread or baked bread, and the soup is most delicious cold.

Fruit soup
100g dried fruit
1.5 l. water
75g sugar
1 T potato flour
1 dl. cold water
Twice-baked bread

One may use whatever dried fruit one has. They are washed and left to soak in cold water with sugar overnight. Boil them in the sugar-water, until they are soft. Nudge them through a strainer(?). Set the strained juice back on the heat, and when it boils, thicken it with the potato flour mixture (potato flour mixed into cold water). The soup is eaten with twice-baked bread. Attention: One may not neglect to filter the soup. If one sees the soup is bitter/tart, one has to have more sugar.

Orange soup (curious – no fresh oranges?)
1 l. water
3 dl. orange juice
1/2 – 3/4 T. potato flour
water, sugar

When the water boils, add in the potato flour mixture. A very small amount of the peel is put into it, but take care not to get any whiteness in the peel, because it causes remmubragð (some kind of bad taste?). Right before you eat it, the orange juice is mixed in. When you’ve mixed the soup a lot, put in some orange slices with a little cream over top onto each plate. One may thicken this soup with eggs.

Lemon soup
1 1/4 l. water
2 lemons
35g margarine
35g flour
2 egg yolks or 1 egg
75g sugar
Twice-baked bread

The lemons are washed, and then are peeled. The rind is boiled in water for 5 minutes. The lemons are pressed. The lemon-water is filtered. The margarine is added to the pot, the flour is mixed in and thinned out with the lemon juice. Stir until boiling. Then the lemon juice is taken off the heat, and may not be boiled again. The egg yolks are mixed with sugar in a soup bowl, until they are light/clear/blond-coloured(?). Into the soup this is mixed. One may not let it boil, because it curdles the soup. Eaten with twice-baked bread.

xxx
Notes: “Jafningur” = thick white sause. Refering to soups/sauses, “jafna” means thickening. – from Skarpi.
jafna in the free online dictionary has the wrong/a missing meaning, as usual…

“Þá er þeim nuddað gegnum gatasigti.” – must figure out exactly what this means.
fræhús – seed capsule, but what is a seed capsule? Is it just the apple core?
“Hitað að suðu, en má ekki sjóða”
ný used as fresh in fresh fruit

I found a poll about which words people used for “peeling potatoes” and “peel”, which is a good note about dialects:
hýði – most used
flus – (the one these recipes use) second-most, used in the North, Northeast, and East. But in other areas they may not have ever heard of flus and won’t get it if you say it.
“að flysja (to peel) comes from the word flus”

skræl third-most:
“I’ve sometimes heard að skræla but only from kids”
“I think skræl is from Danish”

Also at least one dialect still uses jarðepla instead of kartafla.
ég skræli hýðið af kartöflunum/jarðeplunum
Ég flysja kartöflurnar mínar
Maður flysjar flus