Lilacberry Soup with Dumplings

Summary

Prep Time	30 mins
Total Time	30 mins
Course	Soup
Cuisine	European
Servings (Default: 6)

Ingredients

For the dumplings:

500g flour
2 medium egg (s)
0.25 liter ¼ milk
1 pinch (s) salt

Instructions

Bring plenty of lightly salted water to a boil in a saucepan large enough for the dumplings.
Prepare a tough, shiny dough from the ingredients for the dumplings (my grandma did this with a wooden wooden spoon, I`ll use the food processor). When the water is boiling, turn the temperature down to medium so that it no longer bubbles. Now cut the cams out of the dough with two tablespoons and let them slide into the water. Keep the spoon in the boiling water, otherwise the dough will not come off well. The dumplings are ready when they come to the top after about 20 minutes.
In the meantime prepare the soup:
Peel the apples, remove the core and cut the apples into small slices. Put these in a saucepan with the apple juice and cook until they are soft. Then add the lilacberry juice and the spices, the lilacberry juice should no longer boil, just be heated and everything has to go through nicely. Remove the bay leaf and cinnamon stick before serving.
Take the finished dumplings out of the water with a slotted spoon and place in a bowl in which you have placed an upturned saucer. This way the water can drain off and the dumplings don`t disintegrate.
Put the dumplings in soup plates and serve with the soup poured over them.
Lilacberry soup can of course be changed to taste. Some people use cornmeal to thicken the ready-made soup or mix it with an egg yolk. Adults also like to add red wine or a shot of rum during the cold season! If the dumplings are not fine and fluffy enough, replace them with semolina dumplings. For guests, the soup also tastes very good with a part of red wine, then apples and dates as a filler, topped with cams made from stiffly whipped egg whites.
If there are dumplings left over, they taste wonderfully fried in a pan with a little butter, served with syrup or sugar and cinnamon!

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