The best rose hips or
nypon to make the soup are the large hips of
Rosa rugosa, but the smaller hips of
Rosa canina and
Rosa dumalis are also commonly used. The hips form after the rose petals have fallen off. They are picked after the first frost of the fall, once ripe and red, then dried.
Nyponsoppa is typically made with dried rose hips, water,
potato starch (as a thickener), and sugar. The rose hips are boiled until they are soft and then blended with a mixer. The mixture is then run through a sieve and thickened with potato starch. Rose hips are rich in
vitamin C. ==See also==