Danish Holiday Fruit Soup Sødsuppe Recipes

Steps:

• In a large bowl, combine gelatin and salt. Gradually stir in boiling water until gelatin is dissolved. Stir in the raspberries, cold water and lemon juice. Refrigerate for 15-20 minutes. , Just before serving, stir soup. Garnish with sour cream and nutmeg if desired.

Steps:

• In a large saucepan, combine the fruit, tapioca and 4 cups water. Cover and let stand overnight. , Stir in the apples, sugar and remaining water; bring to a boil. Reduce heat; cover and simmer for 1 hour or until tapioca is transparent. Add additional water if necessary. Serve warm or cold with a dash of cinnamon.

Steps:

• Bring water to a boil; add sugar and salt.
• Make a paste of the cornstarch and a little water; add to boiling mixture, stirring constantly. Mixture will start to thicken in a minute or two.
• Reduce heat to medium-low; add fruits, tapioca, and cinnamon stocks and boil slowly for 1 hour.
• Remove cinnamon sticks.
• Serve hot or cold.

Steps:

• Pit one cup of cherries and reserve.
• Cook remaining cherries in 3 quarts water; when tender, press through a sieve.
• Add the cup of pitted cherries, cinnamon stick, and lemon slices to the juice.
• Cook slowly for a few minutes.
• Make a paste of cornstarch and a little juice or water; add to soup, stirring constantly.
• Bring to a boil and add the sugar.
• Serve hot or cold.

Steps:

• In a large 3-quart (or bigger) stainless steel or enamel saucepan, combine the apricots and prunes with the cold water and let soak for 30 minutes.
• Next, add the cinnamon stick, lemon slices, tapioca and sugar to the pot, and bring to a boil; once boiling, reduce the heat and cover the pan; let simmer for 10 minutes (stir occasionally with a wooden spoon since the fruits can stick to the bottom of the saucepan).
• After the 10 minutes are up, remove the cover and stir in the raisins, currants and apple slices; simmer for 5 more minutes (the apples should then be soft and tender; if not, simmer a wee bit longer).
• Pour the soup mixture into a large serving bowl and let cool to room temperature.
• When soup has cooled, fish out the cinnamon stick, cover the bowl, and chill in the refrigerator.
• This dessert is served cold, in either dessert dishes or soup bowls; makes for a very light dessert.

Steps:

• In a large bowl, mix dry gelatin and salt.
• Gradually stir in boiling water until gelatin is well dissolved.
• Add raspberries, cold water and lemon juice: mix well.
• Refrigerate 15-20 minutes.
• Just before serving; stir soup.
• Garnish with dollop of sour cream and ground nutmeg if desired.

Steps:

• For Part 1 combine all ingredients in a large oven safe pot and cook in a slow oven for 12 hours.
• Strain-cool-strain again-to get a clear consomme.
• Measure 2 quarts and freeze the rest.
• For part 2 combine all ingredients in a food processor and puree until very smooth.
• Turn out into a medium bowl, cover and let stand 1 hour.
• With a teaspoon and your hand form 40 small, oval meatballs.
• Bring 2-3 inches of salted water to boil in a skillet and boil meatballs for 5-6 minutes-plunge into cold water and drain.
• Repeat until all of the meatballs are cooked.
• Set aside.
• For part 3 take the butter, water and salt, put into a pot and bring to a boil.
• Add the flour and stir vigorously.
• When dough is forming a ball and pulling away from sides remove from heat and let stand about 10-12 min.
• Add eggs one at a time stirring very well after each addition.
• Using the same method as for meatballs make 40 small dumplings-into the salted water they go for around 7-8 min.
• Remove and drain.
• Set aside.
• For part 4 in a large pot bring the consomme to a boil, add veg, meatballs and dumplings.
• Return to a boil, reduce and simmer until meatballs and dumplings are heated through.

Steps:

• Dissolve the yeast in the warm milk.
• Mix in remaining ingredients (except milk for brushing the top and poppy seeds). Add enough flour to make a stiff dough.
• Knead on lightly floured surface and let rise in a warm place for about 15 minutes.
• Divide dough into two parts and shape into 20-inch lengths.
• Twist the long rolls together and let rise about 20 minutes.
• Brush the tops with milk and sprinkle with poppy seeds.
• Bake on a greased baking sheet at 375 degrees for about 45 minutes.