Frisian Elderberry Soup with Semolina Dumplings
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Cook Time | 30 mins |
| Total Time | 55 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 kg elderberries or 0.7 l elderberry juice
- 0.25 liter ¼ apple juice
- 6 tablespoon sugar
- 1 apple
- 1 stick cinnamon
- 1 lemon (s), untreated, juice and zest
- 2 tablespoon cornstarch
- liter ⅛ milk
- 1 tablespoon butter
- 1 pinch (s) salt
- 50 g semolina
- 1 egg (s)
Print Recipe
Pin Recipe Instructions
- Bring the elderberries to the boil with a little water and cook for about 20 minutes. Strain the juice through a sieve lined with a cloth. Alternatively, take elderberry juice from the bottle.
- Bring the elderberry juice to the boil together with the apple juice, cinnamon stick and lemon (juice and zest). Add sugar to taste. Core the apple, cut into slices and let simmer with the soup.
- In a separate saucepan, bring the milk, fat, salt and 1 teaspoon sugar to the boil. Add semolina while stirring and stir until the semolina mass loosens from the bottom of the pot as a dumpling. Take the pan off the stove and quickly add the egg.
- Bring plenty of salted water to the boil in another saucepan. Take small dumplings from the semolina with 2 teaspoons and let them steep in boiling salted water for about 10 minutes.
- Mix the starch with a little water and add to the soup. Bring to a boil. Remove the cinnamon stick and lemon peel. Add the semolina dumplings and serve.
- Also tastes delicious cold!
- This is my Frisian grandma`s original recipe.
- Tip: I like to add half a vanilla pod.
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