Lilac berry soup with dumplings

Ingredients for 4 servings:

• 500 ml juice (elderberry juice, elderberry juice)
• 500 ml water
• 1 slice(s) lemon(s)
• Sugar to taste
• 2 apples
• 1 tbsp cornstarch
• 1 slice(s) lemon(s)
• 1 tbsp sugar
• 100 ml milk
• 60 g butter
• 200 g flour
• 2 eggs

Instructions

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

Elderberry soup, good for colds

Combine the elderberry juice and water in a saucepan, add the finely chopped apples and 1 lemon slice. Season with sugar and cook until the apples are tender. Mix the cornstarch with a little cold water and stir into the soup. Bring to a boil again. In a wide saucepan, bring plenty of water to a boil with 1 lemon slice and 1 tablespoon of sugar. In a second saucepan, bring the milk and butter to a boil. Add the flour and stir until smooth, until the dough starts to pull away from the bottom of the pan. This is best done with a hand mixer. Remove from the heat, let the mixture cool slightly, and then stir in the eggs one at a time until a smooth dough forms. Use a small spoon to scoop out dumplings and place them in the sugar water. The dumplings will still rise, but don’t make them too big. Let the dumplings simmer for 10-15 minutes (do not boil!) until they are cooked through. When the dumplings float to the top, remove them with a slotted spoon and add them to the finished soup.