This traditional Swedish soup is made using rosehips from wild roses found commonly in hedgerows across Scotland. The hips form after the rose petals have fallen off. They can be picked when they’ve ripened, turning a cheerful red colour. Rosehips are rich in vitamin C and antioxidants so this soup, which can also be varied to use dried rosehips, was considered a useful healthy dish during the cold winter months when there was traditionally less fresh produce available.
This recipe is by cookery writer and food expert Wendy Barrie. Wendy is a popular cookery show presenter and highly respected campaigner for the finest local produce. She provides independent food related expertise at her Food Studio in Aberdour and can be found on the highways and byways checking out the best in Scotland’s outstanding food larder. Wendy is Founder and Director of the independent award-winning Scottish Food Guide and Event Manager of the new Foraging Fortnight.
Makes approx. 1.5L
Ingredients
Approximately 400g rosehips
2tbsps soft brown unrefined sugar
3 litres water (in total)
1 rounded tbsp potato starch
Method:
- Gather your rosehips, looking out for ones that are a good ripe colour but are still hard. You should leave any soft ones for the birds.
- Rinse, top and tail them to remove any stalky bits.
- Place in a pan along with sugar and 1 litre water and bring it to the boil.
- Boil for 1 hour when the rosehips will be soft.
- Remove from the heat and pass through a sieve to extract the skins and pips.
- Return the smooth soup to the pan.
- Blend potato starch in a glass with sufficient cold water to dissolve it and blend it into the pan.
- Bring the mixture to the boil, stirring it to thicken.
- Taste and adjust sweetness if necessary – it should not be sweet but depending on your variety of rosehips may need a tiny bit more sugar.
- Serve warm or chilled in small bowls, with a swirl of cream.