About this recipe:In Germany, the dumplings for the elderberry soup are made with a type of semolina called "Grieß", which can be substituted with farina or cream of wheat. The soup can be eaten hot old cold.
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Method Prep:15min › Cook:20min › Ready in:35min
With a vegetable peeler, remove a 7.5cm (3 in) strip of zest from one of the lemons. Juice the lemons. Put half of the lemon juice and 50g of the sugar in a heavy pan.
Peel and core the apples and slice them thinly. Add them to the pan with the cinnamon and the lemon peel. Cook over medium heat until the apples are soft but not falling apart, and the sugar is lightly caramelised. Remove from the heat so the sugar won’t get too dark.
Mix the elderberry juice with 150g sugar. If the elderberry juice is already sweetened, you might want to use up to 50g less sugar. Add to the apples and bring to the boil. Reduce the heat to low and cook for 5 to 8 minutes.
Mix the cornflour with 2 tablespoons cold water and whisk it into the soup. Bring to the boil and cook until the soup thickens and turns clear again, stirring constantly. Remove from the heat.
For the dumplings, bring butter and milk to the boil in a small saucepan. Whisk in the semolina and let come to the boil, whisking constantly. Add the sugar. Remove from the heat. Let cool until you won't burn your fingers. Shape walnut-size dumplings with your wet hands and add them to the soup. Remove the cinnamon and lemon peel. Chill or serve right away.
For more information:
My German regional cookbook, Spoonfuls of Germany, has many more German recipes and stories about German cuisine. Visit my blog for more information.