Lilac soup with semolina dumplings

Ingredients for 4 servings:

• 1 kg elderberries (lilac berries)
• 1 lemon(s)
• 1 stalk(s) cinnamon
• 125 g sugar
• 1 liter of water
• 1 cup red wine
• 20 g starch flour
• 2 apples
• 250 ml milk
• 50 g butter
• 1 pinch of salt
• 100 g semolina
• 1 egg(s)
• 1 packet of vanilla sugar
• 2 tbsp sugar
• Water (salt water)

Instructions

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

Elderberry soup, semolina dumplings, cold soup

Wash and pick the elderberries, then boil them with a little lemon zest and the cinnamon stick in a liter of water for 10 minutes. Strain the elderberries through a sieve and bring back to a boil with the sugar (125 g). Mix the red wine and cornstarch together to thicken the soup. Core the apples, peel them if necessary, and cut them into thin slices. Add them to the soup. To make the dumplings, bring the milk to a boil with the butter and a pinch of salt. Pour in the semolina all at once and cook until a thick dumpling forms (burn off). Beat in the egg, vanilla sugar, and sugar. Scoop out dumplings with a teaspoon and simmer them in lightly boiling salted water (the dumplings are done when they float to the surface). Arrange the semolina dumplings in the soup and serve.