Danish Elderberry soup - Hyldebærsuppe
As the amber leaves of autumn cascade to the ground, Scandinavian kitchens come alive with the crafting of traditional fare that warms the soul and heartens the spirit. Among these, Hyldebærsuppe holds a special place, particularly in the Danish culinary repertoire, a delightful counterpart to the tongue-twisting Rød Grød Med Fløde—a sweet red berry porridge.
Hyldebærsuppe is served hot, often with a dollop of whipped cream that melts into the red-purple depths, creating swirls of creamy white against the dark soup. Or as Bear likes to do - Mix the soup into his allotted whipped cream.
To make this soup - You need an elderberry cordial. And you can read here, how we pick and process the berries.
Boiling the cordial gently, we watch as the liquid takes on a life of its own, bubbling away, filling the kitchen with its distinctly sweet and tangy aroma. For those who prefer a thicker consistency, a little potato starch - or perhaps tapioca starch - does the trick, whisked in and cooked until just right, creating a soup that’s smooth and luscious. Then you can sweeten, dilute or let the soup reduce until its how you like it best.
While Hyldebærsuppe is a Danish favorite, it's worth noting its Swedish counterpart, Nyponsoppa, a rosehip soup that shares the same spirit but with a different fruit. Both dishes reflect the Scandinavian love for turning foraged fruits into warming, homely soups.