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Rose hips are the fruit of a variety of rose bush, and they make great soup with a hint of floral flavor. Variations are given for using dried rose hips, as well as for a rose hip pudding.

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes


  • 1 quart rose hip juice or puree (fresh or canned)
  • 2 to 4 Tablespoons honey
  • 1 to 3 Tablespoons lemon juice or homemade cider vinegar, optional (Omit if using canned juice or puree.)
  • 1 Tablespoon potato starch, cornstarch, or tapioca granules
  • 6 (about) Tablespoons sour cream or yogurt, optional


Heat the rose hips juice or puree, honey, and lemon juice or vinegar. Adjust amounts of honey and lemon juice or vinegar to give a lively sweet tart flavor.

Mix the starch or tapioca in enough cold water to moisten it, and stir it in. Cook till the soup thickens slightly and clears. Float a spoon of sour cream or yogurt in each bowl of soup when it is served.

Yield: 5 to 6 medium bowls

Using Dried Rose Hips:
Soak l/2 cup dried rose hips in a quart of water for a few minutes, then cook till soft. Mash with a fork and strain, reserving liquid. Add another cup of water to the pulp. heat to a boil, then strain. Combine the juice from both strainings and use for making the soup.

Rose Hip Pudding:
Add honey to taste, and increase starch or tapioca to 5-6 tablespoons. After it has thickened pour the pudding into individual dishes or into a serving dish to cool. The flavor is brisk and very fruity.

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

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