Frisian elderberry soup with semolina dumplings

Ingredients for 4 servings:

• 1 kg elderberries or 0.7 l elderberry juice
• ¼ liter apple juice
• 6 tbsp sugar
• 1 apple
• 1 stalk(s) cinnamon
• 1 lemon(s), untreated, juice and zest
• 2 tbsp cornstarch
• ⅛ liter milk
• 1 tbsp butter
• 1 pinch of salt
• 50 g semolina
• 1 egg(s)

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 55 minutes

Bring the elderberries to a boil with a little water and simmer for about 20 minutes. Strain the juice through a sieve lined with a cloth. Alternatively, use bottled elderberry juice. Bring the elderberry juice to a boil with the apple juice, cinnamon stick, and lemon (juice and zest). Season to taste with sugar. Core the apple, slice it, and continue to simmer with the soup. In a separate saucepan, bring the milk, fat, salt, and 1 teaspoon of sugar to a boil. Add the semolina, stirring constantly, and continue stirring until the semolina mixture forms a ball. Remove the pan from the heat and quickly add the egg. Bring another pan to a boil with plenty of salted water. Using 2 teaspoons of the semolina mixture, scoop out small dumplings and let them simmer in the boiling salted water for about 10 minutes. Mix the cornstarch with a little water and add to the soup. Bring to a boil. Remove the cinnamon stick and lemon zest. Add the semolina dumplings and serve. Tastes delicious cold too! This is my Frisian grandmother’s original recipe. Tip: I like to add half a vanilla pod.