First, bring the lilacberry juice with the lemon peel, cinnamon and cloves to a boil. Finely peel off the lemon peel and be careful not to peel off too much of the white underside, which is quite bitter. The lemon peel stays in the soup later.
I put cinnamon and clove in a one-time tea filter, which I tie. In this way, both can be removed from the soup in a flash. Now let the whole thing stand over low heat for 15 minutes, remove the spices. Then stir the starch in the water and bind the soup with it.
Now peel and quarter the apples and remove the core. Cut the quarters into thin slices and blanch for 2 minutes in boiling (slightly sugared) water, remove, drain and add to the still hot soup.
In the meantime:
For the dumplings, bring the water to the boil with lemon juice, sugar, butter and salt. Now pour in the semolina, stir in and simmer until the mixture loosens slightly from the bottom of the pan while stirring. Remove from the fire and let cool down a bit.
Then fold in the eggs and then stir in the quark. Before the mixture has completely cooled down, use a tablespoon or ice cream scoop to cut off the almond-shaped clumps and cook them in gently boiling water for about 20 minutes, then pour them off and add them to the soup.
Now you have to decide: the soup tastes delicious hot and cold it is a light and refreshing main course in summer.
If you like, you can add a few chopped mint leaves over the soup as a little taste contrast. On really hot summer days, a nice scoop of vanilla ice cream in the middle of the plate won`t do any harm.
We are in the fortunate position of being able to produce the lilacberry juice from our own plants from the garden, most of the others are unfortunately not spared a trip to the health food store or a well-stocked supermarket.
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