Mom's Swedish Sotsoppa (Fruit Soup)

Sotsoppa is a traditional Swedish fruit soup that shows up at holidays, smorgasbords, and family tables across Scandinavia. Large-pearl tapioca soaks overnight and then simmers with dried prunes, golden raisins, diced orange, lemon juice, and a cinnamon stick until the pearls turn translucent and the dried fruits plump up and release their sweetness into the broth.

Boysenberries go in last, just long enough to thaw and soften. They stain the soup a gorgeous deep purple and add a tart berry punch that balances all that dried fruit sweetness.

This works warm on a cold winter night or chilled as a summer dessert. It thickens as it cools because of the tapioca, so add a splash of water when reheating if it’s too thick.

Chef Tips

• Soak the tapioca overnight. Large pearls need the full soak to hydrate. Skipping this step means crunchy, opaque centers that never fully cook through.
• Simmer on low heat. Tapioca scorches easily on the bottom. Stir occasionally and keep the heat gentle.
• Taste before serving and adjust the sugar. The sweetness depends on how ripe your fruit is and how sweet your berries are.
• Remove the cinnamon stick before serving. It continues to strengthen in flavor if left in, and the soup can turn bitter.

Variations

• Raspberry or blackberry: Swap the boysenberries for fresh raspberries or blackberries depending on what’s in season.
• Dried apricot version: Add chopped dried apricots with the prunes for a brighter, tangier dried fruit component.
• Cream topped: Serve each bowl with a dollop of whipped cream or a swirl of crème fraîche for a richer finish.