Rosehip Soup

The rosehip bushes are now full of fruit. What a great spectacle and it makes me hungry too. I love rosehips. They are rich in vitamin C and also contain, A, B1, B2 and E. Yeah! You can make jam, compote, ice cream or even rose hip soup.


My husband (half Norwegian) knows this soup as nypesuppe. When I search for it online, rose hip soup is mainly assigned to Sweden. There it is called: nyponsoppa.

As with many recipes, there are all kinds of variants for this soup. You can eat it cold (summer) or warm (winter). With sugar or honey, or without. Rosehip soup is often served with cream or whipped cream and sometimes with almond flavored macarons (a kind of amaretti di Saronno). I also see rose hip soup that looks more like creamy tomato soup, other versions seem more diluted like thick rose hip juice.

Itching powder

The hairs surrounding the seeds can cause itching. These hairs are therefore used to make itching powder. I have not been bothered by the hairs while cleaning, because I do not touch the inside.

Rose hips have thorns on the stems. They can be annoying. Gloves are practical during rose hip picking, but not necessary.

Preparing rosehip soup

Because there are so many different variants, I will show here (it’s super easy) how I process the rose hips and what we think is the best version of rose hip soup. With this basis you can then make the version that you like best.


  • 1 kg of fresh rose hips
  • 1,5 liters of water (or until rose hips are just below the surface)
  • 1 tablespoon lemon juice (optional)

  1. Remove the stem and leaves at the bottom of the fresh rosehips.
  2. Wash them thoroughly under running water in a colander.
  3. Place them in a large saucepan and add water until the fruits are just covered
  4. Boil for 20 minutes and allow to cool in the pan for half an hour
  5. Spoon the rose hips into a pass or vegetable strainer and mix everything through. The seeds with the pulp remain.
  6. I run that pulp through the strainer again to really get all fruit pulp out.


The basic sauce you have now is perfect for freezing. I do bring the sauce to the boil for a while (1 min) with a cup of extra water. This way you can be sure that it is safe to freeze.


For jam, I follow the directions on a jam sugar pack. I find rose hip jam delicious. It is less sweet than other jams. I love rosehip jam on cheese or in yogurt.

Online, I find great rose hip jam recipes, like this super easy one from the BBC.


For compote, it is a matter of using a little less jam sugar. As a result, the substance becomes a bit thinner and runs off the spoon. You can also let the rosehip sauce cook for a bit longer (without jam sugar), so that it becomes thicker. Awesome to use in a cake!


Rosehip soup can be eaten hot or cold. We make it without added sugar this time. The rose hips are so incredibly sweet this year that extra sugar just isn’t necessary. For less sweet rosehips; in the recipe below sugar is added. We also add a scoop of crème fraiche just before serving, instead of cream.


  • 500 grams of fresh rosehips cleaned
  • 100 grams of sugar (can also be honey)
  • 1 tablespoon of cornstarch
  • unbeaten or whipped cream (as a garnish)

  1. Prepare the rose hips as described above.
  2. Bring the sauce from the 500 grams of fresh rosehips to a boil with the 100 grams of sugar.
  3. Mix a tablespoon of cornstarch with water, stir into a paste and add to the rosehips
  4. Bring to a boil again
  5. Eat hot or cold with a dollop of cream or creme fraiche.

Rosehip soup is also eaten with almond shavings or with macaroons. Here is a good example.

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