Elderberry Soup with Dumplings
- For the elderberry soup
- 1 kilogram
- 100 milliliters
- 100 grams
- 3 tablespoons
- 2 tablespoons
For the elderberry soup: Remove elderberries from stems, rinse and drain.
Peel apples, quarter and cut into thin columns.
Boil wine with sugar and honey and remove from heat. Add apple slices and allow to sit for about 3 minutes - they should not fall apart. Take out half of the apple slices with a slotted spoon and let cool. Add about 800 ml (approximately 3 1/3 cups) of water to remaining apples in white wine. Cut peel of lemon without any white pith and combine with cloves, allspice and cinnamon in a spice bag. Add spice bag with elderberries in the sauce and simmer for about 10 minutes. Then take out a few tablespoons of elderberries as garnish for later. Remove spice bag and pour soup through a sieve. Boil soup, if necessary. Season with a little lemon juice and sugar and cornstarch (mixed with a little water) to thicken. Simmer gently then leave to cool.
For the semolina dumplings: In a saucepan, bring milk with salt, butter and sugar to a boil. Add semolina and let thicken while stirring until a dough has formed. Remove from heat, wait briefly and stir in an egg. Cool slightly and stir in the second egg. Allow to cool for about 10 minutes.
Using a tablespoon, shape dough into dumplings and cook in boiling water for about 4-5 minutes until done. Remove from water with a slotted spoon and allow to cool.
Distribute soup into plates and add dumplings. Add remaining elderberries and apple slices over and sprinkle with powdered sugar. Serve garnished with mint leaves.