Wednesday, September 8, 2010

Sot soup (Norwegian Sweet Soup)

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My mother was the daughter of Norwegian immigrants, our small Wisconsin dairy farm in late 1800. When my mother was a child, sweet soup was a traditional part of Christmas Eve, served cold with julekake, Lefse, Christmas bread or sandwiches. Tapioca dessert soup is made with dried fruit.

Sot soup

6 cups water

03:01 cup sugar

1 tablespoon quick-cooking tapioca

1 / 4-1 / 2 teaspoon cinnamon (depending on the degreeThey like the taste of cinnamon, you can also stick of cinnamon)

2 cups dried fruit (use any kind you like: apples, apricots, peaches or a mixture of dried fruit)

1 cup raisins (black or gold)

1 cup prunes

1 tablespoon lemon juice (you can also use 1 teaspoon dried lemon rind or several slices of fresh lemon)

In a medium saucepan, combine sugar, tapioca, cinnamon and water. Boil, stirringconstantly. Stir in the field (including the lemon if you use slices of lemon) and heat again to boiling. Cover. Boil 15 minutes, or until the fruit is sweet.

After the fruit is sweet when you are in the lemon juice, lemon juice mix (or teaspoon of dried lemon rind). Serve hot or cold, depending on your preferences. If you remove lemon slices, cut the lemon rind before serving.

For an afternoon, the light "lunch Norwegian (afterHiking, sledding, snowshoeing and cross country), soup with bread and sweet Julekake Christmas, Christmas cookies, sandwiches and a variety of cheese slices.

sweet soup is also good served cold on a hot summer day.

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