Elderberry soup with dumplings

Ingredients for 6 servings:

• 0.7 liters of juice (elderberry juice, elderberry juice)
• ½ liter apple juice
• 100 g sugar, approx.
• 3 apples, sour
• 1 stalk(s) cinnamon
• 1 bay leaf
• 1 tbsp lemon juice
• 1 carnation(s)
• 500 g flour
• 2 m.-sized eggs
• ¼ liter of milk
• 1 pinch of salt

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Bring plenty of lightly salted water to a boil in a pot large enough for the dumplings. Mix the ingredients for the dumplings into a thick, glossy dough (my grandmother used a wooden spoon; I use a food processor). Once the water boils, reduce the heat to medium so it’s no longer bubbling. Now, using two tablespoons, scoop out dumplings from the dough and drop them into the water. Keep dropping the spoons into the boiling water, otherwise the dough won’t rise easily. The dumplings are ready when they rise to the top after about 20 minutes. Meanwhile, prepare the soup: Peel the apples, remove the cores, and slice them. Place them in a pot with the apple juice and cook until tender. Then add the elderberry juice and spices. The elderberry juice shouldn’t be boiling, just heating it up, and everything needs to infuse nicely. Remove the bay leaf and cinnamon stick before serving. Remove the finished dumplings from the water with a slotted spoon and place them in a bowl with an upturned saucer in it. This allows the water to drain and prevents the dumplings from falling apart. Transfer the dumplings to soup bowls and pour the soup over them to serve. Elderberry soup can, of course, be modified to suit your taste. Some people thicken the soup slightly with cornflour or add an egg yolk. Adults also like to add red wine or a shot of rum during cold season! If the flour dumplings aren’t fluffy and light enough for your liking, replace them with semolina dumplings. For guests, the soup also tastes great with a little red wine, then apples and dates as a garnish, and topped with gnocchi made from stiffly beaten egg whites. If you have any leftover flour dumplings, they taste wonderful pan-fried with a little butter, syrup, or sugar and cinnamon!