Elderberry and Blueberry Soup Recipe

Summary

Ingredients

• 500 g Elderberries fresh
• 500 g Blueberries fresh
• 0.5 pc zest of a lemon
• 1 cinnamon stick
• 2 apples
• 0.25 tsp salt
• 140 g sugar
• 20 g food starch
• 250 ml milk
• 100 g semolina
• 2 eggs

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Instructions

1. Wash the berries and pluck the elderberries from the panicles. Cook the berries in about 1 liter of boiling water with the lemon zest and the cinnamon stick for about 10 minutes.
2. Then pour into a sieve and collect the juice. Peel the apples, remove the core and cut into wedges. Bring the berry juice with the apple wedges, half of the salt and 125 g sugar to the boil.
3. Mix the cornstarch with water and thicken the soup with it. For the semolina dumplings: bring the milk, butter and the rest of the salt and sugar to the boil.
4. Add the semolina and cook to a thick paste while stirring. Finally fold in the eggs. Shape dumplings - add them to the soup, leave to steep for another 10 minutes.