1 Peel ginger and shallot and cut into small dice.
2 Rinse the beet thoroughly, peel and dice (wear gloves if desired to prevent hands from staining).
3 Rinse the apple, cut into quarters and remove the core. Finely dice 2 apple quarters and cut the rest into thin wedges.
4 Heat the oil in a pot and sauté the shallot and ginger until translucent. Add diced beet and apple and cook briefly.
5 Pour in the broth and bring to a boil, then cover and cook over medium heat until vegetables are tender, about 10 minutes. Puree with an immersion blender.
6 Meanwhile, in another pot, bring 2 liters of salted water to a boil. Separate the eggs. Place the whites in a tall vessel and whisk with a hand mixer until stiff, then beat in the honey. (Reserve the egg yolks for another use.)
7 Form egg whites into ovals with a tablespoon and add to the boiling water. Simmer until they rise to the surface, turning once, 6-8 minutes.
8 Add the apple slices to the soup and cook briefly. Season with elderberry juice, salt and pepper.
9 Remove the dumplings with a skimmer and drain. Add to the soup and serve immediately.