How to make Rose Hip Soup:
1) Go to Chicago
2) Buy a bag of dried rosehips from a Slavic market in Ukrainian Village because it seemed like a good idea at the time.
3) Keep them in the breadbox for two years while your spouse is increasingly annoyed with you
4) Look up about ten different recipes for rose hip soup and finally settle on
one that makes it clear it's a summer dish
5) Soak rosehips overnight in 8 cups water
6) Boil for 30 minutes the following day
7) Strain cooled juice into bowl.
8) Attempt to press the cooked fruits in a ricer. Give up on that and break out the food mill inherited from Ukrainian Grandma. Enlist the spouse for extra muscle.
9) Reserve the resulting dollop of fruit-pulp paste. Dump the seed-ridden contents of the food mill back in the juice and cook it again.
10) Strain the seeds and junk out of the juice a second time. Put the seeds in the discarded ricer and wring every last drop of juice out of them. Throw seed mixture OUT.
11) Mix the fruit-pulp paste back into the twice-cooked juice.
12) Add sugar because it's sour as FUCK
13) Add a tablespoon of cornstarch because it's still not thick enough to pass as "soup" after all the work you put into it. Simmer for fifteen minutes or until you say "God dammit I'm hungry."
14) Serve topped with a dollop of Greek yogurt, slivered almonds, and maybe some crackers topped with Gjetost cheese or almond cookies or... whatever, really.
15) Enjoy the soup because you @#$%ing earned it.
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