When I first heard about “red fruit soup,” it sounded like a hoax. The kind of thing you would “eat” at a tea party with a 3-year-old. Oh, this is a delicious red fruit soup. Do bears eat too? I mean, it’s a nice idea, but you can’t just make a big bowl. berry There’s cream on top of the soup…can you do it?
It turns out that the Danes have been doing it for 100 years. “Fruit porridge is common in Scandinavia,” says Nicole Accettola, chef and owner of the Scandinavian-style restaurant. Cantinein San Francisco. “This is what this dessert is called in Danish. Rodgrod Med FrodeIt literally means “red porridge with cream.” ”And it’s as incredible as it sounds: A simple, tart-sweet blend of summer berries simmered into mush (her words, not mine!) and served alongside a pitcher of ice cream. Plus, a bowl of sugar — “for those at the table who want something sweeter.” Nicole’s recipes are featured in her new cookbook. Scandinavian daily lifealong with many other Scandinavian goodies (Swedish sandwich cake?!), which she shares with us today. I can’t believe it took 100 years, but I’m glad someone finally did it. Grab all the red berries and do this…
red fruit soup
from Scandinavian daily life Written by Nicole Achetola
For 4 people
2 pounds (900 g) any combination of washed and peeled raspberries, strawberries, or red currants
4 oz (112 g) rhubarb (cut into bite-sized pieces), blueberries, or blackcurrants
1 vanilla bean [or 1 tbsp. vanilla extract]
A pinch of kosher salt
1 cup (240g) water
1/2 cup (100 g) sugar, more if needed
2 tablespoons cornstarch
up to 2 tablespoons fresh lemon juice
1/2 cup (120 g) ice-cold heavy cream (or whole milk, if desired) (for serving)
1/2 cup (50 g) toasted sliced almonds
Place the berries and rhubarb in a medium heavy pot. Split the vanilla bean lengthwise and use the back of a paring knife to scrape out the seeds. Add the pods and seeds, salt, and water to the pot. Boil quickly to remove and remove any sand and impurities remaining on the surface. Reduce heat to medium-low, cover, and simmer, stirring occasionally, until berries are mushy (8 to 10 minutes). Remove the pot from the heat and discard the vanilla bean.
Some people (like my mother-in-law) prefer their fruit porridge to be smooth. If so, use an immersion blender at this point to liquefy the fruit chunks. Then stir in 1/4 cup (50 g) of sugar, taste, and add more if needed. (The amount needed depends on personal preference and the natural sweetness of the berries.)
Combine the cornstarch and 2 tablespoons of cold water in a small bowl and add to the warm fruit porridge. The consistency should be slightly thick enough to coat the back of a spoon. Transfer the porridge to a heat-resistant container, sprinkle with a little sugar to prevent it from forming a skin, and let it cool to room temperature. Porridge can be served at room temperature or chilled. If you prefer it cold, place it in the refrigerator for at least 3 hours (preferably overnight).
I like to add a little lemon juice to give it an extra kick before serving. Ladle soup into 4 shallow bowls and garnish with almonds, pitcher of cream and bowl of sugar. Some always add more, others prefer to add a little wrinkle to the porridge. enjoy!
Nicole, thank you so much for this meal!
P.S. Strawberry crumble made with just 5 ingredients is the perfect strawberry cake for summer.
(Excerpted with permission) Scandinavian daily life. Copyright © 2026 by Nichole Accettola. Food Photo Copyright © 2026 by Molly Dookudrow. Lifestyle photography copyright © 2026 by Mikkel van. Published by Ten Speed Press, an imprint of Crown Publishing Group, a division of Penguin Random House LLC. )
Source: Cup of Jo – cupofjo.com
