Mormor’s Nypon Soppa

This dish is a favorite in Sweden and contains high amounts of vitamin C. Rose hips also contain many other health enhancing properties. This recipe comes down to me from my mother’s mother (Mormor) who was Swedish.

• ½ pound (230g) nypon (dog rose hips),
• 1 cup raisins,
• 1 Tablespoon potato flour,
• Almonds
• Sugar to taste
• Cinnamon bark
• Lemon, juice and rind

Method: Cook nypon (rose hips) fresh or dried in 4 liters of water for about 2 hours. Stir often and when cooked press through a fine sieve. Add raisins, cinnamon and lemon. Cook 15 minutes. Thicken with potato flour. Add almonds cut in shreds. Add sugar to taste. Serve with whipped cream and macaroons, warm or cold.

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Burmese Chicken Noodle Soup

Chicken Kaukswe is one of the most famous of Myanmar’s wonderful breakfasts, Mohingha is the most famous and is made with fish and banana trunks.

Breakfast is a very special time in Myanmar, there are so many tasty things to choose from, but you have to get up early or you will miss your chance.

This is my grandmother’s recipe for Chicken Kaukswe which is a favorite Burmese breakfast, but can also be eaten at other times of the day. Burmese Chicken Noodle Soup.

Serves 6-8

• 5 medium onions, sliced
• 2 inch piece young ginger
• 4 cloves garlic
• 1 chicken
• 2 qts water
• 2 t turmeric
• 1/4 c olive oil
• chili powder
• 4 T split pea flour (can substitute cornstarch)
• 1 coconut (3 c. liquid extracted)
• 1 lb egg noodles

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Method: Cover prunes with cold water and let stand overnight.

Wash pearl barley, cover with cold water and stand overnight.

Add raisins to prunes and add more cold water if necessary. Cover and simmer until partly done, then add barley, cinnamon and brown sugar to taste. Continue to simmer.

Thicken with cornstarch or arrowroot, using just enough so that soup when chilled will have the consistency of jellied consomme.

Add lemon peel and lemon juice. Chill.

To serve Fruit Soup hot: Omit thickening and add a little buttermilk before serving. Do not boil after buttermilk is added.

This is Helena, Baronese de Polenzska’s recipe.

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Green Shchi a summer soup in Russia, packed full of vitamins and nutrients.

• 1 pound sorrel
• 1 ½ T butter
• 1 pound spinach
• 6 c stock
• 1 T flour
• ½ c sour cream
• salt and pepper

Method: Pick over and wash sorrel, shake off water; chop fine. Saute in ½ T butter. Mash through colander.

Wash spinach thoroughly. Cook in boiling salted water. Drain. Mash through colander. Combine with sorrel and dilute with stock.

Cream butter with flour. Add ½ c boiling stock. Add mixture to soup; bring to boil. Good served cold.

Just before serving, blend in ½ c sour cream. Serve with dry toast.

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(Kenyerleves Paraszt Modra) is a hearty traditional peasant soup, this satisfying recipe is from Hungarian Cookery Book by Karoly Gundel.

Serves 6

• 300g (11 oz) dry crusts
• 100g (4 oz) fat (preferably lard)
• 1 bunch parsley
• 3 eggs
• 1 med onion
• 1 T paprika
• salt to taste

Method: Fry dry crusts of bread in hot fat together with some finely chopped parsley and onions. Add water, salt and paprika and boil. Beat 3 eggs and add gradually to the boiling soup, stirring all the time.

This soup tastes like meat soup.

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Serves 4

• 1 c red lentils
• 1 small onion, sliced
• 3-4 cloves garlic, sliced
• ½ t turmeric
• 1 T oil
• 4-5 c chicken broth or water
• salt or fish sauce to taste
• black pepper

Method: Put ingredients in a pot and simmer until the lentils are very soft.

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