Elderberry and Blueberry Soup Recipe
by Editorial Staff
Summary
| Total Time | 45 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 4) |
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
Print Recipe
Pin Recipe Instructions
- 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.
- 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.
- 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.
- 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.
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