Elderberry soup with semolina dumpling

Name: Elderberry soup with semolina dumpling
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 1 kg Elderberry cones; 2 small cinnamon sticks; 2 Cloves; 1 piece(s) peel and juice of 1 organic lemon; 1/2 l apple juice; 1/4 l Milk; 2 TABLESPOONS butter/margarine; 1 TABLESPOON + 60-70 g sugar; 125 g Common wheat semolina; 2 Eggs; 7-10 Tbsp Salt; 1 (approx. 200 g) Apples; 2 TABLESPOONS Cornstarch

AUTHOR
Benton Mccarty

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

1 kg Elderberry cones
2 small cinnamon sticks
2 Cloves
1 piece(s) peel and juice of 1 organic lemon
1/2 l apple juice
1/4 l Milk
2 TABLESPOONS butter/margarine
1 TABLESPOON + 60-70 g sugar
125 g Common wheat semolina
2 Eggs
7-10 Tbsp Salt
1 (approx. 200 g) Apples
2 TABLESPOONS Cornstarch

Directions

1
Wash and drain the elderberries and remove them from the umbels with a fork. Bring to the boil in a pot with 1/2 l water, cinnamon sticks, cloves and lemon peel. Simmer covered at low heat for about 15 minutes.
2
Pour the liquid together through a sieve into a pot, squeezing the berries well (or turn the mixture through the liquor in portions). Fill up to approx. 1 l with apple juice.
3
Bring milk, fat and 1 tablespoon of sugar to the boil. Sprinkle in semolina and stir until the mixture comes off the bottom of the pot as a lump. Remove from the heat and let it cool down a little. Stir in the eggs one after the other. Form approx. 24 dumplings with 2 tablespoons of the semolina mixture, put them into boiling salted water and let them simmer at low heat for approx. 10 minutes (the water must not boil anymore).
4
Peel, quarter, core and finely dice the apple. Boil elderberry juice, 60-70 g sugar and lemon juice in a pot. Stir starch and a little cold water until smooth. Stir into the soup and bring to the boil again.
5
Simmer apple pieces in the soup at low heat for about 2 minutes. Lift out semolina dumplings, drain and add to the soup.