Fruktsoppa Recipe

• ¾ cup Dried Apricots
• ¾ cup Dried Prunes
• 6 cups Cold Water
• 1 Cinnamon Stick
• 2 Lemon Slices (1/4" thick)
• 3 tbsp Tapioca (quick-cooking)
• 1 cup Sugar
• 2 tbsp Raisins
• 1 tbsp Dried Currants
• 1 Tart Cooking Apple (peeled, cored & cut into 1/2"slices)

• Soak dried apricots and prunes in cold water, in a large stainless steel saucepan, for 30 minutes.
• Add cinnamon stick, lemon slices, tapioca and sugar to the pan and boil the mixture.
• On boiling, reduce the heat and simmer for 10 minutes.
• Stir occasionally, using a wooden spoon, to prevent fruit from sticking to the bottom of the pan.
• Add the raisins, dried currants and apple slices and simmer for an additional 5 minutes.
• Ensure that the apples are soft and can be easily pierced with the tip of a sharp knife or skewer.
• Pour the soup into a large serving bowl and let it cool down to room temperature.
• Remove the cinnamon stick.
• Cover the bowl with a plastic wrap and refrigerate to chill the soup.
• Serve the soup in compote dishes or soup bowls.
• You can try adding a scoop of vanilla ice-cream on top of the soup.