Danish Holiday Fruit Soup Sødsuppe Food

HOLIDAY FRUIT SOUP

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.

DANISH FRUIT SOUP

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.

DANISH HOLIDAY FRUIT SOUP (SøDSUPPE)

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.

DANISH FRUIT SOUP

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.

DANISH VEGETABLE SOUP WITH DUMPLINGS

Steps:

• Place beef bone in a soup kettle; cover with water and add 2 teaspoons salt.
• Bring to a boil and cook until meat falls off the bone.
• Remove the bone from the broth; remove meat from bone, chop, and return to broth.
• Add pepper, onions, carrots and whole potatoes.
• Bring to a boil and simmer until vegetables are tender.
• Remove potatoes; mash and add 1 teaspoon salt, the egg, baking powder, and enough flour to make a ball of dough that leaves sides of pan.
• Dip a spoon in the boiling broth and cut off dough to make dumplings.
• Drop pieces of the dough into the boiling broth; cover and cook for 5 minutes.
• Turn dumplings and cook 5 minutes more.
• Serve hot, garnished with fresh parsley.

DANISH CHERRY SOUP (KIRSEBæRSUPPE)

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.

DANISH DILL OR CARAWAY BREAD

Steps:

• Soften yeast in the warm water. Set aside.
• Heat cottage cheese to warm (not hot!); stir in sugar, onion, butter, dill or caraway seeds, salt, soda, and egg.
• Add the yeast and mix well.
• Add enough flour to make a stiff dough (not sticky).
• Let rise in a warm place until doubled.
• Punch down and shape into two loaves.
• Put loaves into two well-greased loaf pans and let rise again until doubled.
• Bake at 350 degrees for about 1 hour.