Summary

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

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Instructions

1. 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.
2. 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.
3. Stir the cornstarch with a little water until smooth, bind the soup with it, season to taste.
4. 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.
5. Let the semolina cool down a little, stir in the egg yolks. Separate the dumplings from the semolina dough with two teaspoons.
6. Let simmer in boiling salted water for 8-10 minutes.
7. 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.