Sætsúpa með sagógrjónum - Sweet Soup with sago
As with some of the other recipes on this blog, this is fairly recent, no older than 20th century and probably originated in Denmark. The soup is made with the kind of sweet fruit or berry concentrate that is meant for mixing with water for drinking. Because the concentrates come in different thicknesses and need different amounts of water for mixing to the right flavour I am not giving exact measurements. The soup can be made with different types of concentrate, but the Icelandic version is often made with mixed fruit concentrate.
When I say concentrate, I am not referring to the pure concentrated juices you can buy frozen or canned, but the sweetened stuff that is halfway to being syrup because of its sugar content, but I have no doubt that if pure juice concentrate were to be used it would yield a delicious soup. I suggest trying it with strawberry, raspberry, cherry or pomegranate concentrate, or some other red or reddish juice. If pure unsweetened concentrate is to be used, I suggest adding a little sugar to the soup.
To serve 4:
700 ml water
fruit or berry concentrate/syrup
50 ml white pearl sago (small pearls)
50 ml raisins or prunes
1 small cinnamon stick (optional)
2 cloves (optional)
Mix enough fruit or berry concentrate/syrup into the water to make the flavour slightly too strong for drinking. Bring to the boil and add the pearl sago, stirring constantly. Add the raising/prunes and spices and simmer for 10 minutes or until the sago is cooked.
For the Icelandic way of eating this soup, crumble some zwieback into the soup bowls before serving.
When I say concentrate, I am not referring to the pure concentrated juices you can buy frozen or canned, but the sweetened stuff that is halfway to being syrup because of its sugar content, but I have no doubt that if pure juice concentrate were to be used it would yield a delicious soup. I suggest trying it with strawberry, raspberry, cherry or pomegranate concentrate, or some other red or reddish juice. If pure unsweetened concentrate is to be used, I suggest adding a little sugar to the soup.
To serve 4:
700 ml water
fruit or berry concentrate/syrup
50 ml white pearl sago (small pearls)
50 ml raisins or prunes
1 small cinnamon stick (optional)
2 cloves (optional)
Mix enough fruit or berry concentrate/syrup into the water to make the flavour slightly too strong for drinking. Bring to the boil and add the pearl sago, stirring constantly. Add the raising/prunes and spices and simmer for 10 minutes or until the sago is cooked.
For the Icelandic way of eating this soup, crumble some zwieback into the soup bowls before serving.
