Rosehip soup recipe

Rose hips are the fruits of a variety of roses, and a soup with a hint of floral taste. The variations are provided for the use of dry hips and rose hip coil.

Preparation time: 10 minutes

Cooking time: 20 minutes

Total time: 30 minutes

Ingredients:

• A quarter rose hip juice or puree (fresh or canned)
• 2-4 tbsp honey
• 1-3 tablespoons lemon juice or vinegar at home, cider optional (omit if canned juice or puree is used.)
• Starch granules 1 tablespoon potato, corn starch or tapioca
• 6 (about) sour cream or yogurt soup, optional

Preparation:

Heat the juice or puree hips, honey and lemon juice or vinegar of roses.. Set the amounts of honey and lemon juice or vinegar into a lively sweet and sour taste

Moisten Mix cornstarch or tapioca in cold water and mix in. Cook until the soup thick and easily deleted. Float a dollop of sour cream or yogurt in each soup when served.

Yield: 6.5 cups medium

Variations
Use dried rose hips:
Dip / 2 cup dried rose hips in a liter of water for a few minutes, then cook until they are soft. Mash with a fork and strain, reserving the liquid. Add a cup of water into the dough. bring to a boil, then drain. Mix the juice of two overloads and use it to make soup.

Rose Hip Pudding:
Add honey to taste and 5-6 tablespoons increase or tapioca. After it thickens, pour the pudding into bowls or on a plate let it cool. The flavor is intense and fruity.

Recipe Source: The Craft of the Country Cook by Pat Katz (Hartley & Marks, Publishers)
Reprinted with permission.