Creamy Rosehip Soup

Ingredients

• 150 g dried rosehip skins (depending on desired intensity)
• 1 l water
• 2 tbsp starch
• 40 g sugar
• 4 tbsp Sour cream
• Brödli (ready-made loaf)

Instructions

1. 1.

   Rinse the rosehip skins with ½ l lukewarm water and soak for at least 5 hours. Transfer to a pot, bring to a boil, simmer for 20–30 minutes until soft.

2. 2.

   Puree everything finely and strain through a sieve. Boil the remaining water. Whisk starch into a little cold water. Stir into the boiling water, bring to a boil once more, add the rosehip puree, stir, add sugar, boil briefly again, taste, and ladle into bowls. Garnish with sour cream and serve warm or cold with Brödli.