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Norwegian Sweet Soup
1 lb. large pearl tapioca
1/2 c. raspberry, strawberry or blackberry juice (rhubarb sauce or cooked apples may be used
3/4 lb. pitted prunes
3 c. dark seedless raisins
1/2 c. grape juice (or more)
cinnamon stick (small)
sugar to taste pinch of salt
Soak pearl tapioca and pitted prunes overnight.
Add enough water to cook fruit tender and so that the tapioca looks transparent. Add the fruit juices when the prunes and raisins are tender and the tapioca is transparent. Add salt and sugar to taste. Serve hot or cold.
Other dried fruit such as peaches or apricots may be used also.
. . . from Lina Anderson


Scandinavian Dried Fruit Soup

2-1/2 c mixed dried fruit, such as apples, apricots, peaches and prunes cut into bite size pieces
1/2 c raisins or dried cherries
1/2 one lemon, thinly sliced and seeded
1 cinnamon stick (about 3 inches long)
3-1/2 c water
2 c orange juice
1-1/2 c fresh pineapple chunks or 1 1/2 c pineapple chunks packed in their own juice, drained
2/3 to 3/4 c honey
1/8 tsp salt (optional)
1/3 c rum or brandy
1 Tbs cornstarch blended with 2 Tbs cold water
vanilla yogurt or sour cream
In a 3 quart pan, combine dried fruit, raisins, lemon slices, cinnamon stick, water and orange juice; bring to a boil over high heat. Reduce heat to medium-low, cover and simmer for 10-15 minutes. Then remove from heat and stir in pineapple, honey, salt (if desired), and rum. Let stand for 10 minutes to blend flavors and let fruit soften. Return pan to heat; then blend cornstarch mixture into soup. Cook over medium-low heat, stirring, until liquid is bubbly, clear, and thickened. Remove cinnamon stick and lemon slices. Serve soup hot; or cover and refrigerate to serve cold. Top with spoonfuls of yogurt.
Makes 10 servings. Storage time: up to 2 days in refrigerator



Sot Suppe (Sweet Soup)
14 cups water
1 cup raisins
1 cup currants
20-30 prunes
25 cloves
1 stick cinnamon
7 TBS tapioca
4 cups grape juice
2 cups or less sugar
3/4 TBS salt
1/2 cup lemon juice
Break up the cinnamon stick and put with cloves in a cheesecloth bag.
Add it to the water with the dried fruit. Boil 20-30 minutes. Add tapioca. Stir. Cook until almost clear. Then add the juice and sugar and boil until the tapioca is clear or has completely dissolved. Keep stirring. Add salt. Remove spice bag. Let it cool. As it cools, add the lemon juice.
I also add a small can of apricot nectar.
Port wine (perhaps 1 TBS per cup of finished soup) is an option.
The recipe came out of an old church cookbook from Norge, Texas. Enjoy.
George Oleson on Norway List
Added Note from Sharon Myron:
I put dried mangoes, dried pears, dried apricots, lots of dried cranberries, a few prunes, raisins, a cinnamon stick and a few cloves and NO sugar added. Put this in the crock pot with water to cover and some tapioca. Cook a few hours until it seems ready. Delicious, especially with a little vanilla ice cream on top or just plain, too.



Another Sweet Soup

6 apples, apricots, peaches, pears, or cherries
1/2 c prunes cut into bite size pieces
1/2 c raisins or dried cherries
1 tsp lemon or lime concentrate
1 cinnamon stick (about 3 inches long)
3-1/2 c water 0r fruit juices
1 1/2 c pineapple chunks
2/3 to 3/4 c honey
1/2 tsp cloves
1 tsp cardamum
1/8 tsp salt (optional)
1/2 c grape jelly
1 package Tapioca pudding mix
vanilla yogurt or sour cream
In a 3 quart pan, combine, raisins, lemon juice, cinnamon stick, water and fruit juices; bring to a boil over high heat. Reduce heat to medium-low, cover and simmer for 10-15 minutes. Then remove from heat and stir in pineapple, honey, salt (if desired), cloves and cardamum. Let stand for 10 minutes to blend flavors and let fruit soften. Return pan to heat; then blend grape jelly and Tapioca mixture into soup. Cook over medium-low heat, stirring, until liquid is bubbly, clear, and thickened. Remove cinnamon stick and lemon slices. Serve soup hot; or cover and refrigerate to serve cold. Top with spoonfuls of yogurt.
Storage time: up to 2 days in refrigerator
    .... Phil Nelson
Crock Pot method: 
put everything in crock pot and cook a few hours till ready.  Stir a couple times.

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