Swedish soups

Swedish soup made from rose hips

'''''' (Swedish , , ) is a Nordic fruit soup made from bilberries (European blueberries), which can be served cold or hot. It is sweet and contains starch, which gives it a fairly thick consistency. It is served either as soup, often together with porridge, or as a drink.

Svartsoppa ("black soup") is a soup consumed traditionally and mostly in the province of Skåne in southern Sweden. The main ingredient is goose blood (or sometimes pig blood). It is often eaten before the goose dish at the Mårtens gås or Mårten gås dinner on the 10 November, the eve of Saint Martin (11 November), a surviving remnant of the Roman Catholic feast dedicated to Martin of Tours. Goose is traditionally eaten at this feast over large parts of Europe, with associations to the folklore surrounding Saint Martin.

thumb| as eaten in Scandinavia (Norway, Sweden, Finland, Denmark). thumb|180px|Icelandic . (; ; ) is a clear meat and root vegetable soup eaten in Sweden and Finland. The meat, and the bones supplying the broth, is beef (frequently chuck), or sometimes pork, reindeer or moose. Vegetables commonly used include carrot, potato, celeriac, parsnip, turnip and rutabaga. Green peas and white cabbage is also common. Leek, peppercorns and bay leaves are often added for seasoning. Meat and vegetables are cut to roughly die-sized bits and boiled soft. An Icelandic variety, called , typically has lamb wi