Lilacberry Soup Kiel Style
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 kg elderberries, stripped (lilacberries)
- 4 tablespoon sugar
- 3 apples, tart ones
- 250 g plum (s), pitted
For the dumplings:
- 125 ml milk
- 1 tablespoon butter
- salt
- 60 g flour
- 1 egg (s)
Print Recipe
Pin Recipe Instructions
- Slowly bring the lilac berries to the boil with 1/8 l water. Stir in the sugar and cook for about 10 minutes, then pass through a sieve into a second saucepan, squeeze the fruit in the sieve well with a spoon. Heat the juice. Peel the apples and cut them into thin wedges, then add them to the juice and let them steep. Add the plums to the soup a few minutes after the apple pieces and let them steep. Season the soup to taste and, if desired, add a little more sugar.
- For the dumplings, bring the milk with the butter and a little salt to the boil, stir in the flour until a dumpling forms, allow to cool a little and then stir in the egg. Cut small dumplings from the dough with two teaspoons and let them steep in the soup.
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