Photo: Jürgen Howaldt, CC BY-SA 2.0 de · source

Dish · From Bladwijzer

Rosehip soup

Updated on 9 October 2026

• Makes: serves 4
• Time: 1 hour
• From: Japanese rose

Ingredients

• 400 g ripe Japanese rose hips
• 1 litre water
• 1 cinnamon stick
• 60–80 g sugar
• 1 tbsp potato starch, mixed with 3 tbsp cold water
• a few drops of lemon juice
• to serve: yoghurt or whipped cream and toasted flaked almonds

Method

1. Remove the stalks and blossom ends from the hips. Cut them in half and scrape out all the seeds and hairs with a teaspoon. Throw these away: the hairs irritate the mouth and throat.
2. Rinse the flesh. Bring it to the boil with the water and the cinnamon stick and simmer for 20–25 minutes, until completely soft.
3. Remove the cinnamon stick and blend everything with a stick blender.
4. Rub the purée through a fine sieve or a cloth, so that no hairs or bits of skin are left in the soup.
5. Bring the soup back to the boil with the sugar. Stir in the mixed starch and let it thicken gently for 2 minutes.
6. Taste and season with lemon juice and a little extra sugar if needed.
7. Serve warm or cold, with a spoonful of yoghurt or whipped cream and flaked almonds.

Storing: 3 days in the fridge; without cream or yoghurt, up to 3 months in the freezer. Contains nuts if you serve it with almonds.