Elderberry Soup with Dumplings
Nutritional values
(Percentage of daily recommendation)
| Calorie | 352 cal. | (17 %) | ||
| Protein | 11 g | (11 %) | ||
| Fat | 7 g | (6 %) | ||
| Carbohydrates | 59 g | (39 %) | ||
| Sugar added | 18 g | (72 %) | ||
| Roughage | 7.3 g | (24 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 2.4 mg | (20 %) | ||
| Vitamin K | 10.1 μg | (17 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 5.1 mg | (43 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 50 μg | (17 %) | ||
| Pantothenic acid | 0.9 mg | (15 %) | ||
| Biotin | 14.7 μg | (33 %) | ||
| Vitamin B₁₂ | 0.5 μg | (17 %) | ||
| Vitamin C | 44 mg | (46 %) | ||
| Potassium | 801 mg | (20 %) | ||
| Calcium | 218 mg | (22 %) | ||
| Magnesium | 67 mg | (22 %) | ||
| Iron | 3.2 mg | (21 %) | ||
| Iodine | 22 μg | (11 %) | ||
| Zinc | 1 mg | (13 %) | ||
| Saturated fatty acids | 3.2 g | |||
| Uric acid | 64 mg | |||
| Cholesterol | 11 mg | |||
| Complete sugar | 51 g |
Ingredients
- For the soup
- 500 grams Elderberry
- 1 Vanilla bean
- ½ fresh lemon
- 200 milliliters Apple juice (unsweetened)
- 2 small Apple
- 2 Tbsps cornstarch
- 3 Tbsps honey (or brown sugar)
- 1 handful mint (for garnishing)
- For the dumplings
- 3 egg whites
- 1 tsp lemon juice
- 40 grams powdered sugar
- 1 pinch salt
- ½ l milk
Preparation steps
For the soup: clean elderberries and rinse, drain well. Combine with slit vanilla pod, one piece of lemon peel, squeezed lemon juice, apple juice and 450 ml (approximately 2 cups) of water and bring to a boil. Reduce heat and simmer for about 10 minutes or until berries fall apart. Strain through a fine sieve into a second pot. Peel apples, quarter and core, cut into wedges. Mix cornstarch with cold water and add to soup, stir until it thickens. Add apple wedges, season with honey or sugar and let stand for 3-4 minutes.
For the dumplings: beat egg whites with lemon juice until stiff, gradually add sugar. Bring milk to a boil and remove from heat. With 2 tablespoons, take egg white mixture and place into hot milk. Cook, turning over, for about 3 minutes. Remove with a slotted spoon and place on a kitchen towel. Pour soup into bowls and garnish with dumplings and mint leaves. Serve.
