Rosehip Soup with Apple
Combine rose hips with 1/2 liter (approximately 2 cups) of warm water and let stand overnight. Next day, simmer rose hips with water for about 30 minutes ot until tender. Puree and strain through a sieve. Mix cornstarch with a little cold water until smooth. Bring remaining water to a boil and add cornstarch, stirring. Add rosehip puree and sugar, stir and season to taste. Peel apples, core and cut into slices ( If desired, saute apples in little kur and water).
Pour soup into bowls and garnish with whipped cream, almond biscuits and 2-3 apple slices. Serve hot or cold.