Lilac Soup with Semolina Dumplings

Summary

Ingredients

• 1 kg elderberries (lilacberries)
• 1 lemon (s)
• 1 stick cinnamon
• 125 g suar
• 1 liter water
• 1 cup red wine
• 20 g cornstarch
• 2 apples
• 250 ml milk
• 50 g butter
• 1 pinch (s) salt
• 100 g semolina
• 1 egg (s)
• 1 packet vanilla sugar
• 2 tablespoon sugar
• Water (salt water)

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Instructions

1. Wash the lilacberries, pluck them and cook them with a little lemon peel and the cinnamon stick in a liter of water for 10 minutes. Strain the lilac berries through a sieve and bring to the boil again with the sugar (125 g). Mix the red wine and starch together and thicken the soup. Remove the core from the apples, peel them if necessary and cut them into thin slices that are added to the soup.
2. For the dumplings, bring the milk, butter and a pinch of salt to the boil. Pour in the semolina all at once and cook (burn off) into a thick dumpling. Skip the egg, vanilla sugar and sugar.
3. Cut off the dumplings with a teaspoon and let them steep in slightly boiling salted water (the dumplings are done when they float on the surface). Arrange the semolina dumplings in the soup and serve.