Elderberry Soup with Semolina Dumplings

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Elderberry Soup with Semolina Dumplings
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45 min.
ready in 1 hr 30 min.
Ready in


For the elderberry soup
1 kilogram Elderberry
2 Apple
100 milliliters white wine
100 grams sugar
3 tablespoons honey
1 lemon
2 cloves
3 allspice
½ Cinnamon stick
2 tablespoons cornstarch
For the semolina dumplings
½ liter milk
80 grams Semolina flour
1 pinch salt
25 grams butter
3 tablespoons sugar
2 eggs
powdered sugar (for dusting)
mint (for garnish)
How healthy are the main ingredients?

Preparation steps


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.