Lilac berry soup with apples and semolina dumplings

Name: Lilac berry soup with apples and semolina dumplings
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 1/2 l Lilac berry juice (elderberry juice); 1/4 l clear apple juice; 115 g Sugar; 1 Cinnamon stick; 7-10 Tbsp thinly peeled rind of 1 untreated lemon; 300 g Apples; 40 g Cornstarch; 1/8 l Milk; 15 g Butter or margarine; 1 package Vanillin sugar; 1 pinch Salt; 60 g Semolina; 1 egg (size M)

AUTHOR
Janie Gentry

DIFFICULTY
easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 4

1/2 l Lilac berry juice (elderberry juice)
1/4 l clear apple juice
115 g Sugar
1 Cinnamon stick
7-10 Tbsp thinly peeled rind of 1 untreated lemon
300 g Apples
40 g Cornstarch
1/8 l Milk
15 g Butter or margarine
1 package Vanillin sugar
1 pinch Salt
60 g Semolina
1 egg (size M)

Directions

1
Boil up lilac berry juice, apple juice, 1/4 litre water, 100 g sugar, cinnamon stick and lemon peel. In the meantime wash apples, (possibly peel them) cut them into quarters and cut out the cores.
2
Cut the apple quarters into pieces, add to the soup and simmer everything for about 5 minutes. Stir cornflour with a little water until smooth, stir into the soup and bring to the boil again briefly. Remove cinnamon stick and lemon peel, season soup with sugar again and keep warm.
3
Bring milk, fat, remaining sugar, vanillin sugar and salt to the boil. Take the pot from the stove and stir in the semolina. Continue to boil while stirring until the mixture separates from the bottom of the pot as a dumpling. Let it cool down a little bit, then stir in the egg.
4
Form about 16 dumplings with two moistened teaspoons and let them simmer in plenty of boiling water for 8-10 minutes. Drain the semolina dumplings, place them in deep plates and serve with the hot soup.