Elderberry Soup with Semolina Dumplings
by Editorial Staff
Summary
| Prep Time | 1 hr |
| Total Time | 1 hr |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 750 g elderberries
- 4 apples and 1 untreated lemon
- 125 g suar
- 500 ml apple juice
- 1 stick cinnamon
- 40 g cornstarch
For the dumplings:
- 500 ml milk
- 30 g butter
- 40 g suar
- 2 packs vanilla sugar
- 1 pck. Lemon (s)
- 150 g semolina (durum wheat)
- 2 egg yolks and 1 packet Citro back
- salt
- a few stalks peppermint, torn leaves for garnish
- 0.5 ½ lemon (s), zest for garnish
Print Recipe
Pin Recipe Instructions
- Sort, wash and drain the elderberries. Strip the berries from the cones with a fork. Peel, quarter and core the apples. Dice the pulp and mix with the grated lemon zest and lemon juice.
- Bring the elderberries, half of the apple cubes, sugar, 400 ml apple juice and cinnamon to the boil. Cover and cook for about 15 minutes over low heat. Pour through a sieve, press the remains through well. Bring to the boil again.
- Stir the cornstarch with a little water until smooth, bind the soup with it, season to taste.
- For the dumplings, bring the milk, fat, a pinch of salt, sugar, vanilla sugar and Citro-back to the boil. Sprinkle in semolina. Stir until the dough comes off the bottom in a lump.
- Let the semolina cool down a little, stir in the egg yolks. Separate the dumplings from the semolina dough with two teaspoons.
- Let simmer in boiling salted water for 8-10 minutes.
- Cook the remaining apple cubes in 100 ml apple juice for about 3 minutes. Add to the hot elderberry soup, as well as the drained dumplings. Garnish with peppermint leaves and fine lemon zest strips if desired.
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