Elderberry Soup with Dumplings
Nutritional values
(Percentage of daily recommendation)
| Calorie | 445 cal. | (21 %) | ||
| Protein | 12 g | (12 %) | ||
| Fat | 9 g | (8 %) | ||
| Carbohydrates | 76 g | (51 %) | ||
| Sugar added | 37 g | (148 %) | ||
| Roughage | 13.6 g | (45 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.5 μg | (3 %) | ||
| Vitamin E | 3.6 mg | (30 %) | ||
| Vitamin K | 4.9 μg | (8 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 8.3 mg | (69 %) | ||
| Vitamin B₆ | 0.8 mg | (57 %) | ||
| Folate | 71 μg | (24 %) | ||
| Pantothenic acid | 1.1 mg | (18 %) | ||
| Biotin | 14.5 μg | (32 %) | ||
| Vitamin B₁₂ | 0.5 μg | (17 %) | ||
| Vitamin C | 61 mg | (64 %) | ||
| Potassium | 1,092 mg | (27 %) | ||
| Calcium | 192 mg | (19 %) | ||
| Magnesium | 104 mg | (35 %) | ||
| Iron | 5.4 mg | (36 %) | ||
| Iodine | 18 μg | (9 %) | ||
| Zinc | 1.4 mg | (18 %) | ||
| Saturated fatty acids | 2.3 g | |||
| Uric acid | 113 mg | |||
| Cholesterol | 60 mg | |||
| Complete sugar | 67 g |
Ingredients
- For the dumplings
- 1 egg
- ¼ l milk
- 1 pinch salt
- grated Lemon peel
- 25 grams sugar
- 30 grams Semolina flour
- For the soup
- 1 ⅕ kilograms Elderberry
- 1 pc Lemon peel
- 1 pc Cinnamon stick
- 125 grams sugar
- 1 tart Russet apple
- 1 Tbsp cornstarch
Preparation steps
Whisk egg until frothy. In separate pan, mix milk, salt, lemon zest and sugar. Bring to a boil while stirring constantly. Gradually add semolina. While stirring, allow to swell for 5 minutes. Remove from heat and fold in whisked egg. Pour mixture into a bowl and allow to cool in refrigerator.
Rinse berries and remove stems. Cook in 1 liter (approximately 1 quart) of water for approximately 45 minutes or until tender. Strain berries through a fine sieve into a saucepan, pressing on solids. Add lemon zest, cinnamon, sugar and cornstarch (previously mixed with a little water until smooth). Bring to a quick boil, stirring constantly. Remove from heat.
Rinse apple, quarter, remove seeds, slice and dice.
To serve, ladle the soup into bowls and add 2-3 dumplings. Sprinkle with diced apples and garnish with lemon mint if desired.
