John Myers
Elderberry Soup Elderberry Soup (Lilacberry Soup)
The perfect elderberry soup elderberry soup (lilacberry soup) recipe with a picture and simple step-by-step instructions.
- 20 great. Elderberry umbels, ripe
- 1,5 L Water
- 30 g Flour
- 75 g. Sugar
- 4 Pc. Toast
- 4 tbsp Butter
- Milk
- First, collect elderberries (or buy 1 large bottle of juice right away). Strip the berries from the stalks and bring to the boil with the water for 10 minutes. Drain the juice through a sieve and bring it to the boil again in a saucepan.
- Take the flour and mix it with a little cold water.
- Slowly pour the cold sweat into the juice until it has enough binding to add the sugar to taste.
- Cut the toast into cubes and fry all around in the butter.
- Arrange the soup on the plate, then I always add a sip of milk, and the toasted bread cubes on top, deliciously crispy with the soup.
- We used to break rusks into pieces at Grandma’s when there was no toast.
Facebook Comments