This recipe comes from 1992 Nordic Fest communications.
Norwegian Sweet Soup
Bring 1 qt. water to boiling in deep saucepan.
Add 2 T. rice to boiling water.
Boil rapidly, uncovered, 15 to 20 minutes, or until a kernel is soft when pressed between fingers.
Drain rice, reserving liquid.
Rinse and finely chop enough apple to yield 1/2 c. finely chopped apple.
Put 1 c. pitted dark sweet cherries in a bowl.
Add 1/2 c. red raspberry fruit syrup and 1/4 c. lemon juice.
Return the rice water to the saucepan.
Add the apple and a 2-inch stick of cinnamon.
Cook over medium heat 4 to 5 minutes or until apple is tender.
Add the drained rice and cherry mixture.
Remove the cinnamon.
Simmer 5 minutes.
Blend 1 T. cold water and 1 tsp. cornstarch to form a smooth paste.
Blend cornstarch mixture into soup. Bring to boiling.
Continue to cook 3 to 5 minutes.
Cool soup slightly.
Serve soup warm or cold.
Happy New Year!