Apple elderberry soup with dumplings

Name: Apple elderberry soup with dumplings
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 1/8 l Milk; 1 TABLESPOON butter/margarine; 1 TEASPOON + 3 tablespoons sugar; 65 g semolina, 1 egg, salt (size M); 1 untreated lemon; 2 medium-sized apples; 300 ml Elderberry juice; 200 ml apple juice; 1 Cinnamon stick; 1 TABLESPOON Cornstarch; 7-10 Tbsp Mint

AUTHOR
Kristopher Marks

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

1/8 l Milk
1 TABLESPOON butter/margarine
1 TEASPOON + 3 tablespoons sugar
65 g semolina, 1 egg, salt (size M)
1 untreated lemon
2 medium-sized apples
300 ml Elderberry juice
200 ml apple juice
1 Cinnamon stick
1 TABLESPOON Cornstarch
7-10 Tbsp Mint

Directions

1
Bring milk and fat to the boil. Sprinkle in 1 teaspoon of sugar and semolina while stirring. Remove the pot from the stove. Cover and let it swell for about 5 minutes, then let it cool down a bit. Stir in egg
2
Form round dumplings or oval cams from the mixture with moistened hands or with the help of 2 teaspoons. Boil up plenty of water with a little salt. Let the dumplings simmer for 7-10 minutes at low heat until they float on the surface. Drain
3
Wash the lemon hot, peel the peel into strips, squeeze the juice. Wash apples, quarter them, remove seeds and cut into slices. Boil up the whole juice, 3 tablespoons of sugar, cinnamon and lemon peel. Steam covered apple slices for about 3 minutes.
4
Mix starch and 2 tablespoons of water. Stir into the soup and bring to the boil. Remove cinnamon. If necessary, briefly heat up dumplings in the soup. Decorate. Serve hot or cold as desired