Elderberry soup with semolina dumplings

Ingredients for 6 servings:

• 1 liter juice (elderberry juice)
• 250 ml water
• 1 slice(s) lemon(s)
• 4 tbsp sugar
• 4 apples
• 1 tbsp cornstarch
• some cold water to mix the starch
• 500 ml milk
• 220 g semolina
• n. B. Flour
• 2 eggs

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 10 minutes; Total time approx. 1 hour 40 minutes

very easy and popular with children

Bring to a boil with milk and stir in the semolina. This should form a stiff semolina porridge (it should come away from the pan) and let it cool (it’s best to prepare the semolina in the morning, but let it cool for at least 1 hour). Whisk the eggs into the cold mixture and add enough flour to form a dough. Peel, core, and dice the apples. Bring the elderberry juice to a boil with water and sugar, stir the cornstarch into a little cold water, and add to the hot soup, stirring constantly. Add the thick lemon slice and the apples and simmer gently for about 5 minutes. Now, using 2 tablespoons, form dumplings from the semolina dough and add them to the soup while it is no longer boiling. Let it stand for a while and serve.