Elderberry Soup with Dumplings
(Percentage of daily recommendation)
| Calorie | 475 cal. | (23 %) | ||
| Protein | 12 g | (12 %) | ||
| Fat | 9 g | (8 %) | ||
| Carbohydrates | 83 g | (55 %) | ||
| Sugar added | 37 g | (148 %) | ||
| Roughage | 14.6 g | (49 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.5 μg | (3 %) | ||
| Vitamin E | 3.9 mg | (33 %) | ||
| Vitamin K | 7.9 μg | (13 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 8.5 mg | (71 %) | ||
| Vitamin B₆ | 0.8 mg | (57 %) | ||
| Folate | 73 μg | (24 %) | ||
| Pantothenic acid | 1.1 mg | (18 %) | ||
| Biotin | 17 μg | (38 %) | ||
| Vitamin B₁₂ | 0.5 μg | (17 %) | ||
| Vitamin C | 67 mg | (71 %) | ||
| Potassium | 1,151 mg | (29 %) | ||
| Calcium | 194 mg | (19 %) | ||
| Magnesium | 106 mg | (35 %) | ||
| Iron | 5.5 mg | (37 %) | ||
| Iodine | 19 μg | (10 %) | ||
| Zinc | 1.4 mg | (18 %) | ||
| Saturated fatty acids | 2.3 g | |||
| Uric acid | 120 mg | |||
| Cholesterol | 60 mg | |||
| Complete sugar | 73 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 strip Lemon peel
- 1 pc Cinnamon stick
- 125 grams sugar
- 2 large tart Apple (such as Boskop)
- 1 Tbsp cornstarch
Preparation steps
For the dumplings: Whisk the egg until frothy. Stir together milk, salt, lemon zest and sugar in a pot. Bring to a boil while stirring and sprinkle in the semolina. Simmer for 5 minutes, stirring frequently, then remove from the heat and mix the beaten egg into the mixture. Transfer to a bowl and allow to cool in the refrigerator.
For the soup: Rinse the berries, strip from the stems and put in another pot.
Add 1 liter (approximately 1 quart) of water and cook for about 45 minutes or until soft.
Then strain the berry mixture through a fine sieve into a pot.
Add lemon zest, cinnamon and sugar to the pot, the mix cornstarch with a little water and add to the pot. Bring to a boil.
Rinse apples and cut into quarters, remove core and cut into slices. Add to the soup and heat through.
To serve, divide the soup among bowls. Top with dumplings.